Chocolate Hazelnut Biscotti

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Ingredients

  • 2/3 cups hazelnuts (filberts)
  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 eggs
  • 2 TB Kahlua (or Amaretto)
  • 2 cups plus 2 TB flour
  • 1/3 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Directions

  1. Toast nuts in a 350° oven for 8-10 minutes. Let them cool and rub the skins off.
  2. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and the Kahlua or other flavoring.
  3. In another bowl, combine the flour, cocoa, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in the nuts.
  4. Divide the dough in half and shape into two loaves that are 1/2 inch high and 1 1/2 inches wide.
  5. Bake in a preheated 325° oven for 25 minutes or until lightly browned. Transfer to a cooking rack and let cool for 5 minutes. Place on a cutting board and use a serrated knife to slice each loaf on a 45° angle about 1/2" thick. Put each piece upright back on the baking sheet about 1/2" apart.
  6. Return to the oven for another 8-10 minutes to dry slightly. Let cook on a rack and then store in a tightly covered container.
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