Santa approved! A delicious crunchy biscotti recipe. The perfect cookie for dipping into steaming, hot coffee or cocoa. Biscotti is a wonderful cookie for gift-giving as it stores well.
Prep time: 1 hr 30 mins Total Time: 3 hrs Makes: 50 cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 (12 ounce) pkg. real semi-sweet chocolate chips, melted
- 2/3 cup salted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup hazelnuts, chopped
- Confectioners’ sugar, optional
Instructions
Preheat oven to 350°F.
In a bowl whisk together flour, baking soda, and salt. Set aside.
In a separate bowl, using an electric mixer on medium speed, cream together butter and granulated sugar until light and fluffy, scraping down sides of bowl often. Add melted chocolate, eggs and vanilla; beat until combined well.
Add flour mixture; beat on low speed until well mixed. Stir in chopped hazelnuts.
Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 14 inches long and 2 inches wide. Sprinkle with confectioners’ sugar – optional.
Place logs onto an ungreased cookie sheet. Bake 25 minutes, or until slightly firm to the touch. Cool on baking sheet 15 minutes.
Reduce oven temperature to 300°F.
Transfer to cutting board and cut diagonally into 1/2-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes at 300°F. Flip slices over; continue to bake for a further 10 to 12 minutes or until cookies are dry and crisp. Cool completely on a wire rack.
Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.
