DARK CHOCOLATE HAZELNUT BISCOTTI
I love Biscotti; they are great as gifts, great with my tea and satisfy sweets cravings without being wayyy over the top with calories and fat. This one is a good one; I personally use almonds as I've never cared for Hazelnuts.
Provided by JanetB-KY
Categories Dessert
Time 1h12m
Yield 54 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350°F
- Combine sugar and butter in large bowl; beat at medium speed, scraping bowl often, until well mixed; add 2 cups melted chocolate chips, eggs and vanilla; continue beating until well mixed.
- Reduce speed to low; add flour, baking powder and salt; beat until well mixed; stir in nuts by hand.
- Divide dough in half. Shape each half into 14-inch long roll.
- Place rolls 5 inches apart onto ungreased cookie sheet; flatten each roll to 2-inch width; bake for 25 minutes or until set.
- Cool on cookie sheet 15 minutes.
- Reduce oven temperature to 300°F; cut rolls diagonally into 1/2-inch slices with serrated knife.
- Place onto cookie sheet, cut-side down; bake for 10 minutes; turn slices; continue baking for 12 to 15 minutes or until dry and crisp; cool completely.
- Melt 2 cups chocolate chips and shortening in 1-quart saucepan (or microwave) over low heat, stirring occasionally, until smooth (2 to 4 minutes).
- Dip cookies halfway into chocolate; place onto cooling rack over waxed paper until set.
Nutrition Facts : Calories 138.3, Fat 8, SaturatedFat 4, Cholesterol 17.8, Sodium 49.1, Carbohydrate 16.9, Fiber 1.1, Sugar 10.7, Protein 1.8
CHOCOLATE & HAZELNUT BISCOTTI
These crunchy biscuits are great with coffee, or served with chilled sweet wine for dipping
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 1h5m
Yield Makes 20-24
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl, then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make a soft dough. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.
- Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas 3. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack. Will keep in a tin for 3 weeks.
Nutrition Facts : Calories 84 calories, Fat 2 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Protein 2 grams protein, Sodium 0.09 milligram of sodium
CHOCOLATE-HAZELNUT BISCOTTI
Categories Chocolate Nut Dessert Bake Picnic Fall Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
- Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
- Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)
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