Chocolate and Hazelnut Biscotti

"Adopted in the Great RecipeZaar Adoption of 2005. Hope to make and update soon. Original poster's comments: Double the size and killer chocolate taste, these rich twice-baked cocoa cookies are just as yummy with a glass of cold milk as with a cup of joe."
 
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Ready In:
1hr 30mins
Ingredients:
13
Yields:
8 Large Cookies
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ingredients

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directions

  • Heat oven to 325 degrees.
  • Position rack in center of oven.
  • Grease large cookie sheet.
  • Combine flour, cocoa, espresso powder, baking powder and salt in medium bowl and set aside.
  • Whisk together eggs, egg whites, sugar, butter, oil, melted chocolate and vanilla in large bowl.
  • Stir in flour mixture until smooth then stir in nuts.
  • From dough into 15x4 ½-inch log on prepared sheet.
  • Bake for 50 minutes until toothpick inserted in center comes out clean.
  • Cool 15 minutes.
  • Keep oven on.
  • With serrated knife, cut log on angle into 18 ½” thick slices.
  • Lay slices flat on cookie sheet and bake 15 minutes until cookies feel firm in center, turn over and bake for 12 to 15 minutes more.
  • Cook cookies on wire racks.

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Reviews

  1. Terrific recipe! Made these for Thanksgiving with the ILs and they were a big hit. I packed them up and sent them home as gifts with them too. The espresso is a very important ingredient, as it really points up the chocolate flavor--so don't leave it out! Loved these!
     
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