Delicious, not too crispy biscotti, which can be dipped in or drizzled with melted chocolate. (You can use slivered almonds instead of the hazelnuts, if you wish.)
Ingredients
- all-purpose flour: 2 cups
- ½ teaspoons baking powder: 1 piece
- salt: 0.25 tsp
- butter: 0.5 cup (softened)
- white sugar: 0.75 cup
- eggs: 2 piece
- vanilla extract: 1 tsp
- bittersweet chocolate bar with almond nougat: 1 bar (4 ounce bar, chopped)
- hazelnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
-
In a small bowl, mix flour, baking powder and salt.
-
Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
-
Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
-
Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
-
Bake 10 minutes more or until slightly dry. Cool completely on wire racks.
