Page 402 - Chocolate Cake Doctor

384 C O O K I E S , B A R S , A N D B R O W N I E S

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inches long by 4 inches wide by ⁄2 inch ing sheet from the oven, transfer the bis-
thick. Mound the dough so it is slightly cotti to a rack, and allow them to cool
higher in the center. Place the baking completely, 2 hours.
sheet in the oven.
Store the biscotti in an airtight con-
3. Bake the biscotti rectangle until it tainer at room temperature for up to sev-
feels firm when lightly pressed with your eral weeks.
finger and a toothpick inserted in the
center comes out clean, 30 to 35 min-
utes. Remove the baking sheet from the
oven and let the biscotti cool for 10 min- R
utes. Leave the oven on.
the Cake Mix Doctor says
4. Cutting on the baking sheet, use a
sharp, serrated knife to slice the rectan-
Hazelnuts are also called filberts or
gle on the diagonal into 1-inch-thick
cobnuts. To remove their bitter brown
slices. Carefully turn these slices onto
skin, heat them on a baking sheet at
their sides, using the slicing knife to 350°F for 10 to 15 minutes, or until the
arrange them on the same baking sheet. skin starts to flake. Remove the nuts
Return the baking sheet to the oven. from the pan and rub them vigorously
with a clean kitchen towel to remove
5. Bake the biscotti for 10 minutes.
all the skin. Then proceed with your
Turn the oven off, and let the biscotti
recipe.
remain in the oven until they are crisp,
30 to 40 minutes more. Remove the bak-