Chocolate Biscotti (Twice-Baked Italian Dunking Cookies)
Cook time: 
Total time: 
Serves: 3 dozen cookies
 
Ingredients
  • 2½ cups all-purpose flour
  • ¾ cup SACO Premium Cocoa
  • 2 cups granulated sugar
  • ½ tsp salt
  • 1 tsp baking powder
  • 4 eggs
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 7 oz whole almonds or hazelnuts
Instructions
  1. Preheat oven to 350°F.
  2. Grease two baking sheets.
  3. In large mixing bowl combine flour, cocoa, sugar, salt and baking powder.
  4. In medium mixing bowl lightly beat together eggs, egg yolk, and vanilla.
  5. Add egg mixture to dry ingredients, mixing on low speed until well-combined.
  6. Add nuts and continue mixing until combined.
  7. Shape dough into 3 logs (dough will be sticky—wetting your hands will help), and place on prepared baking sheets.
  8. Logs should be ¾ inch thick and 3½ to 4 inches wide.
  9. Bake 25 to 30 minutes.
  10. Remove from oven and allow to cool 15 to 20 minutes.
  11. Slice logs on the diagonal ½ inch thick, using serrated-edge knife.
  12. Place slices on baking sheets, cut side down, and return to a 325°F oven.
  13. Bake 15 minutes.
  14. Turn cookies over and return to oven for 15 minutes.
  15. Allow cookies to cool before packing in airtight container.
  16. Cookies will be very hard and will keep several weeks at room temperature.
  17. If desired, cookies can be dipped halfway in melted chocolate, chilling briefly to harden chocolate if necessary.
  18. Biscotti are delicious dunked in coffee and eaten.
Nutrition Information
Calories: 120 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 20g Sugar: 11g Sodium: 53mg Fiber: 1g Protein: 3g Cholesterol: 27mg
Recipe by SacoFoods at http://www.sacofoods.com/chocolate-biscotti-twice-baked-italian-dunking-cookies/