Chocolate Nut Biscotti

Recipe View Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour a large cookie sheet. (5 minutes)

Recipe View In a small bowl, whisk together the flour, baking powder, and salt. (3 minutes)

Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. (7 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped chocolate and toasted hazelnuts. (5 minutes)

Recipe View Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 14 inches long, 1-1/2 inches wide, and 1 inch thick. Place the logs about 2 inches apart on the prepared cookie sheet. (10 minutes)

Recipe View Bake for 25 minutes, or until lightly golden brown. Remove from oven and let cool on the baking sheet for 5 minutes. (30 minutes)

Recipe View Using a serrated knife, carefully cut the logs into 3/4-inch thick diagonal slices. Arrange the slices standing upright on the cookie sheet. (10 minutes)

Recipe View Return the biscotti to the oven and bake for another 10 minutes, or until they are dry and crisp. (12 minutes)

Recipe View Transfer the biscotti to a wire rack and let them cool completely. Store in an airtight container for up to a week. (15 minutes)