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Chocolate Nut Biscotti

SUBMITTED BY: Sue Hushin      PHOTO BY: Robert

"Delicious, not too crispy biscotti, which can be dipped in or drizzled with melted chocolate. (You can use slivered almonds instead of the hazelnuts, if you wish.)"
SERVINGS & SCALING
Original recipe yield: 3 dozen
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 (4 ounce) package bittersweet chocolate bar with almond nougat, chopped
  • 1 cup chopped hazelnuts

DIRECTIONS

  1. Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
  2. In a small bowl, mix flour, baking powder and salt.
  3. Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
  4. Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
  5. Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
  6. Bake 10 minutes more or until slightly dry. Cool completely on wire racks.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2006 by StephD
I also used white chocolate chips and pecans instead of hazelnuts. These were great!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2007 by Robert
A very easy recipe with great results.I doubled the recipe and learned don't over crowd them one the first baking since they spread out alot.

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2007 by Bram O.
These turned out great! I made the dough into a 4 1/2" by 6 inch oval and sliced it after I took it out of the oven, great recipe!!

2 users found this review helpful


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