Directions: |
Directions:Position racks in top third and center of oven and preheat to 350º
Spread hazelnuts on a baking sheet and bake in top third of oven until skins are cracked, about 10 minutes. Place nuts in a clean kitchen towel and rub together to remove as much skin as possible. Cool nuts and chop coarsely.
Divide dough in half. Using lightly floured hands on afloured work surface, form dough into two 10 x 2 inch rectangular logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake until logs are set and golden browwwn, about 30 minutes. Remove from oven and let cool on baking sheet for 20 minutes.
Using a serrated knife and sawing motion, carefully slice logs into diagonal slices about 1/2 " wide.
Place slices on ungreased baking sheets. Bake on top and center racks of oven until undersides are lightly browned, about 8 minutes. Turn biscotti over, switch position of baking sheets from top to bottom and continue baking until lightly browned about 8 minutes longer. Cool completely on baking sheets.
In a large bowl, using a handheld mixer set at high speed, beat butter, sugar and orange zest until very light in color and texture, about 2 minutes. One at a time beat in eggs and then vanilla.
Sift flour, baking powder, and salt together onto a piece of wax paper. With mixer on low speed , gradually beat in flour mixture just until a smooth dough forms. Using a wooden spoon, stir in choc chips and nuts. |
Personal
Notes: |
Personal
Notes: I also like to make this recipe and substitute dried cranberries and almonds for the chocolate chips and hazelnuts.
Divide dough in half. Using lightly floured hands on afloured work surface, form dough into two 10 x 2 inch rectangular logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake until logs are set and golden browwwn, about 30 minutes. Remove from oven and let cool on baking sheet for 20 minutes.
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This recipe for Chocolate Hazelnut Biscotti is from