Dark Chocolate Hazelnut Biscotti

Submitted 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."

 

• Ready In: 1hr 12mins
• Ingredients: 11
• Yields: 54 cookies

ingredients

• 236.59 ml sugar
• 157.80 ml butter, softened
• 340.19 g package semi-sweet chocolate chips, melted
• 3 eggs
• 4.92 ml vanilla
• 650.62 ml all-purpose flour
• 12.32 ml baking powder
• 1.23 ml salt
• 177.44 ml finely chopped hazelnuts or 177.44 ml almonds
• 340.19 g package semi-sweet chocolate chips
• 29.58 ml 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.

Reviews

[MsBindy]

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.