Biscotti al Cioccolato
Here is one of my favourite biscotti recipes called Biscotti al Cioccolato, meaning Chocolate cookies.
Ingredients
3/4 cup hazelnuts
3 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
1 3/4 cups all purpose flour
3/4 cup sugar
1/3 cup unsweetened cocoa
1 tbsp. instant coffee granules
1 tsp. baking soda
Place nuts in shallow pan and bake at 350F for 8 to 10 minutes, or until golden brown. While still warm, rub the hazelnuts between paper towels to remove the papery skins. Let cool. Reduce heat to 300F.
In a small bowl, beat eggs, vanilla and almond extract. In mixing bowl combine flour, sugar, cocoa, coffee granules, baking soda and dash of salt. Add egg mixture and mix until blended, about 1 minute. Fold in hazelnuts. Divide dough in half. It may be sticky, if so, add a little flour.
On greased, floured baking sheet, pat out dough into two logs about 1/2-inch thick, 1 1/2 inches wide and 10-12 inches long, spacing them at least 2 inches apart. Bake in centre of oven for 50 minutes, or until set and baked through. Transfer to a rack and let cool 5 minutes.
Place on cutting board. With serrated knife, slice diagonally at a 45 degree angle about 1/2-inch thick.
Lay slices flat on baking sheet and return to 275F oven 20 to 25 minutes., turning once, to dry slightly. Cool on rack. Store in airtight container.
Makes about 3 1/2 dozen cookies. Enjoy!!
Here is one of my favourite biscotti recipes called Biscotti al Cioccolato, meaning Chocolate cookies.
Ingredients
3/4 cup hazelnuts
3 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
1 3/4 cups all purpose flour
3/4 cup sugar
1/3 cup unsweetened cocoa
1 tbsp. instant coffee granules
1 tsp. baking soda
Place nuts in shallow pan and bake at 350F for 8 to 10 minutes, or until golden brown. While still warm, rub the hazelnuts between paper towels to remove the papery skins. Let cool. Reduce heat to 300F.
In a small bowl, beat eggs, vanilla and almond extract. In mixing bowl combine flour, sugar, cocoa, coffee granules, baking soda and dash of salt. Add egg mixture and mix until blended, about 1 minute. Fold in hazelnuts. Divide dough in half. It may be sticky, if so, add a little flour.
On greased, floured baking sheet, pat out dough into two logs about 1/2-inch thick, 1 1/2 inches wide and 10-12 inches long, spacing them at least 2 inches apart. Bake in centre of oven for 50 minutes, or until set and baked through. Transfer to a rack and let cool 5 minutes.
Place on cutting board. With serrated knife, slice diagonally at a 45 degree angle about 1/2-inch thick.
Lay slices flat on baking sheet and return to 275F oven 20 to 25 minutes., turning once, to dry slightly. Cool on rack. Store in airtight container.
Makes about 3 1/2 dozen cookies. Enjoy!!
LOL! My bestie is a blogger! Very nice recipe from the looks of it, now just need to try it myself :) Thanks, keep them coming :)
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