Recipe by JanetB-KY
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.
Top Review by Ms*Bindy
The taste of this biscotti was good. I did have some 'handling' problems. First, I would recommend either dividing the dough into 3 rolls, or at least putting each roll onto a separate cookie sheet, as these make large logs. Also, because these spread so much, cutting them into 1/2-inch slices is nearly impossible. Since my biscott spread to be about 6-7 inches wide, slicing into 1/2-inch slices would have left me with a pile of crumbs. I ended up slicing them much thicker, and still have problems with them falling apart. I think that smaller logs would have solved both of these problems. As a final note, these were so chocolatey, that I decided not to dip them in the melted chocolate.
- 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 See How It's Made
- 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 nuts by hand.
- Divide dough in half. Shape each half into 14-inch long roll.
- Place rolls 5 inches apart onto ungreased cookie sheet; flatten each roll to 2-inch width; bake for 25 minutes or until set.
- Cool on cookie sheet 15 minutes.
- Reduce oven temperature to 300°F; cut rolls 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 (or microwave) over low heat, stirring occasionally, until smooth (2 to 4 minutes).
- Dip cookies halfway into chocolate; place onto cooling rack over waxed paper until set.