Pizzette
By: Patricia Turo
Published: Saturday, December 5, 2009 - 10:27am

Ingredients




Dough
Dry Ingredients
4 cups flour
2 cups sugar
1 cup roasted almonds, cut in half
4 ounces Semi-sweet chocolate. chopped
1 teaspoon cinnamon
1 teaspoon ground clove
2 teaspoons baking powder
Wet Ingredients
Zest of one orange
2 eggs
1/2 cup cocoa powder
1/4 cup warm water, orange juice or coffee
1/2 cup vegetable oil
Frosting
12 ounces of semi-sweet chocolate chips
1/2 cup unsalted butter
1 tablespoon light corn sryup
3 tablespoons tablespoons Brandy or Cointreau, Grand Marnier or  Kahlu

Preparation

1 Mix the cocoa powder into the water or juice. Place all the dry ingredients in a large bowl, add orange zest, almonds and chocolate chips. Make a well in the center and add the eggs and the water cocoa mixture. Slightly beat the liquid while in the center well and begin to bring in the dry ingredients. Gradually add vegetable oil to form the dough. You may need to wet your hands with oil. The Dough will be thick and will have an oily glaze. Place the dough in the refrigerator for 1 hour. 2 Place the dough on a lightly floured surface. Cut small portions and roll out the dough in the form of a cylinder. Pat down the top and cut into 1” slices on a diagonal to form a diamond shape. Place the cookies on a cookie sheet lined with parchment paper. 3 Bake 375º F for 8-10 minutes. Do not over-bake the cookies as they will be become dry and hard. 4 Melt the chocolate with the butter over a double boiler or in a microwave oven. Add the liquor a little at a time. Taste and add more if needed. The original recipe did not include liquor and is fantastic just with the chocolate, butter and a little syrup. 5 Frost the cookies when they are completely cool.

About


Pizzette are an Italian Holiday biscotti made with chocolate, spices, orange zest, roasted almonds, expresso and covered with chocolate. Made for Christmas and special events such as weddings.  They can be frozen up to 2 months unfrosted.
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