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Chocolate-Hazelnut Biscotti
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 870
% Daily Value**
Total Fat 45g
69%
Saturated Fat 20g
31%
Unsaturated Fat 3g
Cholesterol 161mg
54%
Sodium 514mg
21%
Total Carbohydrate 111g
37%
Dietary Fiber 5g
21%
Sugars 67g
Protein 14g
Vitamin A  17%Vitamin C  2%
Calcium  16%Iron  26%
Potassium  19%Vitamin E  13%
** 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

Date Added: January 04, 2014
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
1 Cup Unsalted Butter room temperature (2
2 Cups Sugar pinch
3 Eggs in shell (up to 8)
1 1/2 Teaspoons Extract Of Vanilla (up to 2)
1/2 Teaspoon Almond Extract to taste
1 Cup Semisweet Chocolate Chips 2 cups, or chunks
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Directions:

1. Preheat oven to 350F Line heavy large baking sheet with parchment paper.

2. Grind 1/2 cup toasted hazelnuts in processor.

3. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl.

4. Beat butter and sugar in another large bowl to blend.

5. Add eggs and vanilla and almond extracts and beat until well blended.

6. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.

7. Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log.

8. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking).

9. Bake until logs feel firm when tops are gently pressed, about 35 minutes.

10. Cool logs on baking sheet 15 minutes. Maintain oven temperature.

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.
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