Source: Midwest Living

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Recipe Summary test

prep:
20 mins
cool:
1 hr 30 mins
bake:
10 mins
bake:
25 mins
total:
1 hr 85 mins
Yield:
about 40 biscotti
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

  • 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.

  • 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; fat 9g; cholesterol 23mg; saturated fat 3g; carbohydrates 23g; insoluble fiber 1g; protein 3g; vitamin a 20.6RE; vitamin c 0.6mg; sodium 121mg; calcium 40.4mg; iron 1.1mg.
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