Recipes for the Web

Barrington Software Incorporated

Chocolate Hazelnut Biscotti

Ingredients:

2 cups all-purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup semisweet chocolate chips -- mini

2 large eggs

2 large egg whites

2 teaspoons grated orange peel

1 teaspoon vanilla extract -- or Chocolate Extract

1 teaspoon instant coffee powder

1/2 cup hazelnuts -- toasted and skinned

GLAZE:

1 large egg white -- Beaten with

1 teaspoon water

Instructions:

Preheat oven to 350º. Lightly coat large baking sheet with cooking spray. In large bowl, whisk

together flour, sugar, cocoa powder, baking soda, and salt, until blended. Stir in chocolate chips In

a medium bowl, whisk together whole eggs, egg whites, zest, extract, and coffee powder, until

powder dissolves. Add to flour mixture along with nuts. With wooden spoon, work wet ingredients

into dry ingredients until combined (dough will be sticky). Divide dough in half. With lightly floured

hands and on lightly floured surface, roll one half of dough into 14 inch long rope, then transfer to

prepared baking sheet. Flatten rope to 1 3/4 inch width. Roll remaining dough into another 14 inch

rope, place 3 to 4 inches away from first rope, and then flatten. Brush ropes with glaze. Bake in

350º oven until firm to the touch, 24 to 26 minutes. Remove from oven and let cool 2 minutes on

baking sheet. Leave oven on. Slide loaves onto cutting board. With serrated knife, cut loaves

diagonally into 1/2 inch thick slices. Discard ends. Place slices, cut sides down, back on baking

sheet (they can touch). Bake until dry, another 15 minutes, turning biscotti over after 7 minutes.

Let cool completely on wire rack. Store in airtight container at room temperature for up to several

days.

Yield: Makes 56 servings- 4½ dozen

1 POINTS per serving