Dark Chocolate Hazelnut Biscotti |
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Prep Time: 25 Minutes Cook Time: 47 Minutes |
Ready In: 72 Minutes Servings: 12 |
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I love Biscotti; they are great as gifts, great with my tea and satisfy sweets cravings without being wayyy over the top with calories and fat. This one is a good one; I personally use almonds as I've never cared for Hazelnuts. Ingredients:
1 cup sugar |
2/3 cup butter, softened |
1 (12 ounce) package semi-sweet chocolate chips, melted |
3 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 3/4 cup almonds |
1 (12 ounce) package semi-sweet chocolate chips |
2 tablespoons shortening |
Directions:
1. Heat oven to 350°F
2. 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.
3. Reduce speed to low; add flour, baking powder and salt; beat until well mixed; stir in nuts by hand.
4. Divide dough in half. Shape each half into 14-inch long roll.
5. Place rolls 5 inches apart onto ungreased cookie sheet; flatten each roll to 2-inch width; bake for 25 minutes or until set.
6. Cool on cookie sheet 15 minutes.
7. Reduce oven temperature to 300°F; cut rolls diagonally into 1/2-inch slices with serrated knife.
8. 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.
9. Melt 2 cups chocolate chips and shortening in 1-quart saucepan (or microwave) over low heat, stirring occasionally, until smooth (2 to 4 minutes).
10. Dip cookies halfway into chocolate; place onto cooling rack over waxed paper until set.
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