Chocolate Dipped Hazelnut Biscotti
From Beth Dooley's Forever Green Cookbook
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INGREDIENTS
1 1/2 cup hazelnuts 1/4 cup brown sugar 1 all-purpose flour 1/2 cup hazelnut flour 1 teaspoon salt 1/4 cup hazelnut oil 2 large eggs 2 teaspoons vanilla 1 cup semi-sweet chocolate chips INSTRUCTIONS
PREP HAZELNUTS. Preheat oven to 350° F. Roast hazelnuts for 10 minutes. Allow to cool slightly and chop coarsely.
PULSE. Pulse the sugar and 1/2 cup of the toasted hazelnuts in a food processor until finely ground. DRY INGREDIENTS. Transfer hazelnut sugar mixture to a mixing bowl and stir in flour, hazelnut flour, and salt. WET INGREDIENTS. Stir in the oil, eggs, and vanilla to form a stiff dough. KNEAD. Add the remaining nuts and mix. Knead the dough with your hands. HALVE. Divide the dough in half. With dampened hands, form each half into a log about 10-inches long and 2-inches wide. BAKE 1. Place the logs on a parchment-lined cookie sheet, about 3 inches apart. Bake until golden and set but still soft to the touch, 20 to 30 minutes. Cool the logs slightly on a rack. SLICE. Transfer the logs to a cutting board and cut with a serrated knife into ½-inch thick slices. BAKE 2. Discard the parchment paper and arrange the slices cut side down, in one layer on an unlined cookie sheet. Bake, turning over once, until golden and crisp, 20 to 25 minutes more. Cool the biscotti completely on a wire rack. DIP. Melt the chocolate chips in a double boiler or microwave. Dip the biscotti in the chocolate and allow to cool before serving. ENJOY! |
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