Chocolate Macademia Biscotti

Description Chocolate Macademia Biscotti
Makes 48 cookies

Ingredients:

3 cups Unbleached All-Purpose flour
1 cup Dutch-processed cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon instant Espresso coffee
2/3 cup chocolate chips
12 oz. White chocolate
1/2 cup macadamia nuts (toasted and chopped)

Adjust the oven rack to the center and preheat the oven to 325 F degrees. Line a baking sheet with parchment paper or silk pad liner. In the bowl of an electric mixer fitted with a paddle, mix the flour, cocoa powder, baking soda, salt, sugar. Combine these ingredients on medium-low speed and then toss in the nuts and chocolate chips. In a separate bowl, lightly whisk together the eggs, coffee and vanilla extract. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl and mix until the dough comes together. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand. With flour hands, form the dough into three 10-inch logs, spaced evenly on the baking sheet. Bake for 20 minutes. Remove from the oven and cool 10 minutes, reduce the temperature to 300F. Using a long serrated knife, slice the dough diagonally into 1/2-inch cookies. Arrange cookies, cut side down on a baking sheet and return to oven an additional 10 minutes. Turn biscotti over midway during baking and bake them a few minutes longer. Transfer the biscotti to a rack to cool. While the biscotti are cooling, chop the white chocolate and melt it on top of a double boiler over simmering water. With flat spatula, spread white chocolate on one side of each cooled biscotti. Allow the chocolate to harden. Peel the biscotti from the parchment and store in an airtight container.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.