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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chocolate Hazelnut Biscotti Recipe

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This recipe for Chocolate Hazelnut Biscotti is from Our Families Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c hazelnuts
1/2 c (1/4 #) butter, at room temperature
3/4 c sugar
1 T orange peel, grated
3 large eggs
1 tsp vanilla
3 c all-purpose flour
1 T baking powder
1/2 tsp salt
1 c - 6 oz semi-sweet chocolate baking chips
Directions:
Directions:
Place hazelnuts in a 9 inch - wide pan. Bake at 350º until lightly toasted beneath skins, shaking pan occasionally, 18-20 minutes. Pour nuts onto a towel and rub with cloth to remove most of the skins; lift out nuts, coarsely chop, and set aside.

In a large bowl, beat butter, sugar, and orange peel until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, and salt; add to butter mixture and stir to blend thoroughly; mix in nuts.

Divide dough into 3 pieces. Shape each into a long roll, about 1 1/2 inches in diameter. Place rolls, 2 inches apart, on a greased 12 x 15 jelly roll pan; flatten rolls to about
1 1/2 inch thickness.

Bake at 350º for 15 minutes. Remove from oven and cut rolls crosswise into 3/4 inch thick slices; lay cut side down on pan on an additional greased pan. Return to oven and bake until biscotti looks dry and lightly browned, about 15 minutes. Transfer to a rack to cool.

In a 1 quart pan, stir chocolate over lowest heat, just until melted. Spread chocolate on top and sides of one end of biscotti . When chocolate firms, serve, or store in an air-tight container for 2 days; freeze to store longer.
Number Of Servings:
Number Of Servings:
4 Dozen

 

 

 

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