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!
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
3 tablespoons Frangelico Liqueur
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup hazelnuts, unsalted, skinned
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.