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Chocolate Dipped Hazelnut Biscotti

If you're intimidated by baking your biscotti from scratch at home, don't be! Jeanne Benedict's recipe for homemade biscotti is easy to follow and a decadent cookie recipe that's still crisp and light.

Dip your cookies in chocolate for a finishing touch that gives these cookies an extra special touch!

  • Biscotti Dough:
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 eggs
  • 3 tablespoons Frangelico Liqueur
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup hazelnuts, unsalted, skinned
  • Frangelico Chocolate:
  • 2 cups semi-sweet chocolate chips
  • 1/4 cup Frangelico Liqueur
  • 2 tablespoons unsalted butter

Sift together sugar, flour, baking powder, and salt.

Add butter to dry mixture and beat until thoroughly combined.

Beat eggs, and Frangelico in a separate bowl and stir into dry mixture.

Stir in hazelnuts. Cover with plastic wrap and chill for 1 hour or until firm.

Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray.

Divide dough in half. Form two loaves from each half measuring 14 inches long by 4 inches wide.

Place each loaf on prepared baking sheet.

Bake for 20 minutes. Remove loaves from oven and place on a rack to cool for 10 minutes.

Place loaves on a cutting board, and, using a serrated knife, cut loaves on the diagonal into 1/2-inch thick slices.

Place slices flat, on their side, 1 inch apart on baking sheet.

Bake for 10 minutes or until lightly toasted. To make Frangelico Chocolate, melt chocolate and
Frangelico in top of a double boiler, stirring constantly.

Remove from heat and stir in 2 tablespoons chilled butter.

Dip one end of each Frangelico Biscotti in chocolate and let dry on a sheet of wax paper until chocolate sets.

Store in an airtight container at room temperature.


32 cookies

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