Chocolate and Hazelnut Biscotti |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Adopted in the Great RecipeZaar Adoption of 2005. Hope to make and update soon. Original poster's comments: Double the size and killer chocolate taste, these rich twice-baked cocoa cookies are just as yummy with a glass of cold milk as with a cup of joe. Ingredients:
2 cups all-purpose flour |
3/4 cup unsweetened cocoa |
2 teaspoons instant espresso powder |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 large eggs |
2 large egg whites |
1 1/2 cups sugar |
1/4 cup butter or 1/4 cup margarine, melted |
1/4 cup vegetable oil |
1 unsweetened chocolate square, melted |
2 teaspoons vanilla extract |
3/4 cup toasted and skimmed hazelnuts, chopped |
Directions:
1. Heat oven to 325 degrees.
2. Position rack in center of oven.
3. Grease large cookie sheet.
4. Combine flour, cocoa, espresso powder, baking powder and salt in medium bowl and set aside.
5. Whisk together eggs, egg whites, sugar, butter, oil, melted chocolate and vanilla in large bowl.
6. Stir in flour mixture until smooth then stir in nuts.
7. From dough into 15x4 1/2-inch log on prepared sheet.
8. Bake for 50 minutes until toothpick inserted in center comes out clean.
9. Cool 15 minutes.
10. Keep oven on.
11. With serrated knife, cut log on angle into 18 1/2” thick slices.
12. Lay slices flat on cookie sheet and bake 15 minutes until cookies feel firm in center, turn over and bake for 12 to 15 minutes more.
13. Cook cookies on wire racks.
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