These biscotti are too die for. They are a great balance of hazelnut and chocolate - who would not like that combo!! They also last for a long time in a sealed container.
Ingredients
1 Cup Unsalted Butter, at room temperature
3 Cups Sugar
4 Eggs
6 Cups All Purpose Flour
2 Tsp. Baking Soda
1 Tsp. Salt
2 Cups Hazelnuts, toasted
3 Squares Bittersweet chocolate, melted
Instructions
Preheat over to 325* Fahrenheit
Butter 2 large baking sheets
In a large bowl, beat together butter, sugar and eggs
In another bowl, stir together the flour, baking soda and salt
On low speed, beat half the flour mixture into the butter mixture, add the hazelnuts and then the remaining flour mixture
Transfer the dough to a lightly floured work surface and knead briefly until the dough holds together
Divide the dough into 4 equal mounds
Shape each mound into a loaf about 9 inches long and 3 inches wide
Place on the prepared baking sheets
Bake until the loaves are golden and firm when the tops are lightly pressed, about an hour
Remove and let cool slightly
Transfer the loaves onto a cutting board, using a serrated knife, cut crosswise on a slight diagonal into ½ inch slices
Arrange on the baking sheet and return to the over and bake until crisp,approximately 30-45 minutes
Remove and cool completely
Dip one side of each cookie into melted chocolate
Refrigerate the cookies until the chocolate is set
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2009/12/chocolate-biscotti-whats-not-to-love