August 26th, 2009
New Orleans is home to an amazing Italian Ice Cream and Pastry shop that is over a century old. Angelo Brocato’s is a landmark in New Orleans. Surviving over a 100 years in the restaurant business is extremely admirable and as soon as you step inside you can understand their longevity. When entering the quaint shop you are immediately transported back to the atmosphere as it would have been when the young immigrant first opened its doors in 1905. Brocato worked hard to save his money in order to open a fine emporium like the ones he remembered from his homeland, Palermo. The shop contains old fashioned glass jars filled with colorful candies, antiquated measuring scales, tiny tables with wrought iron chairs, wooden menu boards on the back wall and a black and white portrait of the founder. Angelo Brocato’s is still run by descendants of the original Brocato and they have stayed true to his Sicilian recipes for cassata, cannoli, gelato and biscotti.
If you ever find yourself in Mid City New Orleans and notice this colorful sign or this green and white awning, be sure to pay a visit and indulge in the truly Italian sweets found inside.
Double Chocolate Biscotti
Adapted from Cooking Light December 2008
3 dozen (serving size: 2 biscotti)Ingredients
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg white
- 1/4 cup chopped walnuts
- Cooking spray
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk.
Add the chocolate chips and stir.
Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk.
Add flour mixture to egg mixture; stir until well blended. Work the wet ingredients into the dough by hand (that have been floured) if needed. Divide dough in half. Add 1/4 cup of chopped walnuts to one of the dough halves. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2-inch thickness.
3. Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
Cut each roll diagonally into 18 (1/2-inch) slices.
Carefully stand slices upright on baking sheet.
Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool). Remove biscotti from baking sheet; cool completely on wire rack.
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