Crunchy biscotti are the perfect cookies for dipping into a cup of steaming, hot coffee.
| 1 |
|
cup sugar |
| 2/3 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
(12-ounce) package (2 cups) real semi-sweet chocolate chips, melted |
| 3 |
|
LAND O LAKES® All-Natural Eggs |
| 1 |
|
teaspoon vanilla |
| 2 3/4 |
|
cups all-purpose flour |
| 2 1/2 |
|
teaspoons baking powder |
| 1/4 |
|
teaspoon salt |
| 3/4 |
|
cup finely chopped hazelnuts or almonds |
| 1 |
|
(12-ounce) package (2 cups) real semi-sweet chocolate chips |
| 2 |
|
tablespoons shortening |
Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add 2 cups melted chocolate chips, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Stir in hazelnuts. (Dough will be soft and sticky.)
Divide dough in half. Shape each half into 14-inch long log with floured hands. Place logs 5 inches apart onto ungreased cookie sheet. Flatten each log to 2-inch width. Bake for 25 minutes or until set. Cool on cookie sheet 15 minutes.
Reduce oven temperature to 300°F.
Cut logs diagonally into 1/2-inch slices with serrated knife. Place onto cookie sheet, cut-side down. Bake for 10 minutes. Turn slices; continue baking for 12 to 15 minutes or until dry and crisp. Cool completely.
Melt 2 cups chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Dip cookies halfway into chocolate; shake off excess chocolate. Place onto cooling rack over waxed paper until set.
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