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Megans Cookin: Chocolate Hazelnut Biscotti

Monday, August 25, 2008

Chocolate Hazelnut Biscotti

It's Cookie Carnival time again! This recipe was picked
by Kate of The Clean Plate Club. I was excited to try this recipe because I thought it might be a good contender for my Christmas baskets. I did like the cookie, but,
it wont make it to the baskets.

I really liked the flavors, with hazelnuts being the predominate flavor. But it was a very crunchy cookie. I know, I know, they are suppose to be, but you see, I have a tried and true biscotti recipe that has never disappointed me. Its a much more tender cookie and everyone I ever made them for, LOVED THEM!

So, as I liked the flavor combo, I think I would rather tweak my own recipe to get this flavor. BUT, This would make a great cookie to send in the mail. And good thing, because I made these for Operation Baking Gals.

For those of you who don't know about Operation Baking Gals, It's a huge group of awesome people who are baking and sending homemade goodies to service men over seas. There is about 8 teams with around 25 people to a team. We want to bombard these men with homemade goodies from home.

I'm one of 23 people who are sending goodies to Air Guard Joseph Maker and his squadron. Joe has spent many years in Iraq and is now stationed in Afghanistan. Thank God for men like Joe!

And lucky for Joe, I'm also sending the tried and true Chocolate Chip Biscotti. Along with some gum, mints, and candy. I hope he and his men like them!

Gotta go-I have a package to take to the post office!

Chocolate Hazelnut Biscotti
1 1/2 cups hazelnut, toasted
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup semi sweet chocolate chips
Preheat oven to 350 degrees.

Line a heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside.

Whisk flour, cocoa, baking soda, baking powder and salt in large bowl.

Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2 inch wide by 14 inch log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. cool logs on baking sheet 15 minutes. Maintain oven temperature.
Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2 inch thick slices.
Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 months


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Blogger April said...

Great looking biscotti! I am sure those guys are going to love them!

August 26, 2008 at 5:16 AM  
Blogger Laurie said... this the recipe for your tried and true biscotti?? I would love to use a tried and true recipe that has your raves. I love bscotti with my coffee!
Hope your well..hopefully this heat will be gone soon!

August 26, 2008 at 1:53 PM  
Blogger HoneyB said...

Megan! I did think of you when I made my brownie biscotti because I had read your post prior to making it! My same question as Laurie is - is this the recipe for your tried and true?? :)

August 28, 2008 at 5:18 AM  
Blogger Katherine Aucoin said...

Your biscotti looks wonderful. I usually make biscotti around the holidays. Maybe I'll bake so soon and celebrate fall!

August 28, 2008 at 6:04 AM  
Blogger Cristine said...

Beautiful biscotti! And thanks for the idea of sending it. My husband is in Iraq and these would totally hold up in the mail and the desert heat. Great job!

September 1, 2008 at 10:21 PM  

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