Dark Chocolate Hazelnut Biscotti
This crunchy biscotti recipe makes the perfect cookie for dipping into a cup of steaming, hot coffee.
4 1/2 dozen cookies
1 cup sugar
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips, melted
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.
Nutrition Facts (1 biscotti)
Dietary Fiber: 1g
Recipe #10713©1999Land O'Lakes, Inc.