Chocolate Black Pepper Biscotti
½ prepared Master Dough
3/4 cup whole wheat flour
1/3 cup cocoa
1/3 cup egg whites
2 teaspoons black pepper
¾ cup brown sugar
2 tablespoons brewed coffee
1 teaspoon baking soda
1 teaspoon baking powder
1 cup toasted peeled hazelnuts or natural almonds, chopped
Preheat oven to 350 degrees F.
In the bowl of an electric mixer beat the Master Dough with all of the ingredients until well combined. Divide the dough in four parts and knead each piece slightly to compress the dough.
Form the dough into 1-inch thick logs and place the logs on 2 large baking sheets. Bake the logs for 20 to 25 minutes or until they are just firm to the touch. Let cool completely.
Transfer the loaves to a cutting board and cut into ½ inch thick slices. Arrange the slices on the baking sheets close together and bake again for 15 to 18 minutes or until crisp and dry. Let cool. (Biscotti will crisp more as it cools)
Makes 4 to 5 dozen biscotti
Leslie’s Culinary Cafe’ – Leslie Glover Pendleton