** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Chocolate Hazelnut Biscotti have a really nice crisp and crunchy texture which, of course, makes them perfect for dunking in our coffee.his biscotti is loaded with chunks of hazelnuts.
Ingredients:
1 1/2 Cups Hazelnuts toasted, husked
3 Cups All-Purpose Flour (up to 6)
Cup Unsweetened Cocoa sifted
1 Teaspoon Baking Soda level - dissol ved in milk
1 Teaspoon Baking Powder plus
1/2 Teaspoon Salt fresh ground black pepper to taste
11. Using long wide spatula, transfer baked logs to cutting board.
12. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
13. Arrange slices, cut side down, on 2 baking sheets.
14. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely.
15. (Chocolate-Hazelnut Biscotti can be prepared ahead.
16. 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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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Almonds, Cocoa Powder, Natural Sweeteners allergies.