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Recipe Summary

prep:
20 mins
cool:
1 hr 30 mins
bake:
10 mins to 15 mins at 325°
bake:
25 mins to 30 mins at 375°
Yield:
about 40 biscotti
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Ingredients

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Directions

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  • In a large mixing bowl, stir together flour, hazelnuts, chocolate pieces, cocoa powder, espresso powder, baking powder, baking soda, and salt.

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  • In a very large mixing bowl, beat butter for 30 seconds to soften. Gradually add sugar. Add eggs, one at a time, beating after each. Stir in the dry ingredients.

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  • Divide dough in half. Shape each portion into a 12x2x1-inch log. Place 4 inches apart on ungreased cookie sheet.

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  • Bake in a 375 degree F oven for 25 to 30 minutes or until lightly browned and edges are firm. Cool on a cookie sheet for 1 hour.

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  • Cut each log diagonally into 1/2-inch slices. Lay slices, cut sides down, on the ungreased cookie sheet.

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  • Bake in a 325 degree F oven for 5 minutes; turn pieces over. Bake for 5 to 10 minutes more or until dry and crisp. Remove; cool.

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  • In a small, heavy saucepan, melt white baking bar and shortening over low heat, stirring occasionally. Drizzle over slices. Makes about 40 biscotti.

Nutrition Facts

179 calories; total fat 9g; saturated fat 3g; cholesterol 23mg; sodium 121mg; carbohydrates 23g; fiber 1g; protein 3g; vitamin a 21RE; vitamin c 1mg; calcium 40mg; iron 1mg.

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