As I reported before, as chief cook and bottle washer in my house, the job of keeping my husband’s biscotti jar full falls into my job description. Although he would be quite happy if I made the same old simple almond biscotti each week, I tend to get bored making the same recipe over and over again. He is also into healthy food so I decided to try my hand at substituting some whole wheat flour for some of the all-purpose flour, and used a single whole egg and two egg whites instead of two whole eggs. I flavored the biscotti with Frangelico liqueur, a little dark cocoa, and espresso powder, as well as whole hazelnuts. I also had a few almonds mixed in with my hazelnuts, so they ended up in the dough batter as well. The biscotti were a hit, and are firm enough to dip into your morning coffee but are not too hard to enjoy on their own. If you wanted to dress the biscotti up a bit, you could also either dip one end into melted chocolate, or drizzle some chocolate across the cookie once they have cooled. I usually shape my biscotti dough into a single log which makes larger cookies, but you could also divide the dough into two logs to make more smaller sized biscotti.
Perfect Biscotti For Dipping In A Creamy Cappuccino!
Deborah Mele 2011
Chocolate Hazelnut Biscotti
Yield:2 Dozen Biscotti
Prep Time: 20 mins
Cook Time: 50 mins
Chocolate, coffee, and hazelnut are made to go together in these biscotti.