Chocolate Biscotti Nuggets

Submitted by QueenJellyBean

"These are always a nice touch to a gift basket whether it is for Christmas, birthday or just because!"

 

• Ready In: 1hr 40mins
• Ingredients: 13
• Serves: 36

ingredients

• 3⁄4 cup oats (old fashioned or quick)
• 2 1⁄4 cups flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 3⁄4 cup chopped dates
• 1⁄2 cup toasted pecans, coarsely chopped
• 1⁄2 cup honey
• 2 large eggs
• 1 teaspoon vanilla
• 1⁄2 cup butter, melted
• 4 tablespoons freshly grated orange peel (2 oranges worth)

• Chocolate Coating

• 1 3⁄4 cups semi sweet dark chocolate chips (or white chocolate)
• 4 teaspoons shortening

directions

1. Grease baking sheet; set aside. Preheat oven to 350 degrees.
2. Place oats in food processor; process until oats resemble coarse flour. Combine oats, flour, baking powder and salt in a large bowl. Stir in dates and pecans. Set aside.
3. Whisk together honey, eggs and vanilla in a medium bowl. Add melted butter and orange peel. Stir egg mixture into oat mixture just until blended.
4. Turn out dough onto lightly floured surface; flatten slightly. Knead until dough holds together, adding flour if necessary to prevent sticking.
5. Divide dough into 3 equal pieces; roll each into a 9 x 1/2 inch log. Carefully transfer logs to prepared baking sheet, spacing about 2 inches apart. If dough cracks, pat back into shape.
6. Bake logs 25-30 minutes or until lightly golden but still soft. Remove from oven. Reduce heat to 275 degrees. Let logs cool on baking sheet for 10 minutes. Trim ends using serrated knife. Slice logs on slight diagonal about 3/4 inch thick.
7. Arrange biscotti on their sides on baking sheet. Return to oven and bake 15-20 minutes or until lighty golden. Turn biscotti over and bake 10-15 minutes longer. Remove to wire rack and cool completely.
8. Brush individual biscotti with dry pasty brush to remove any crumbs. heat chocolate chips and shortening in small heavy saucepan over very low heat until melted and smooth.
9. Dip half of each biscotti slice into melted chocolate, letting any excess run off. Place on prepared baking sheet. Let stand until set.
10. Store between layers of waxed paper in airtight container.