Eggcellent Biscotti
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Ingredients
- ⅔ cup (170 mL) butter
- 1 ⅓ cups (325 mL) sugar
- 3 tsp (15 mL) baking powder
- ¼ tsp (1.25 mL) salt
- 4 eggs
- 1 ½ tsp (7.5 mL) vanilla or almond extract
- 4 cups (1 L) all-purpose flour
- 1 ½ cups (375 mL) semi-sweet chocolate chips, melted and cooled
- 1 cup (250 mL) hazelnuts (filberts), finely chopped
- 2 tbsp (30 mL) orange peel, finely shredded
Instructions
- Step 1
Preheat oven to 375°F (180°C).
- Step 2
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until blended. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
- Step 3
Divide dough in half and place in separate bowls. Stir melted chocolate and 1/2 of the nuts into one bowl. Stir the orange peel and remaining nuts into the second bowl.
- Step 4
Divide each bowl of dough into 3 portions. With lightly floured hands, shape each portion into a rope about 14 inches long. Place a rope of each colour side by side on an ungreased cookie sheet. Twist ropes around each other several times. Flatten slightly to a 2-inch width. Repeat with the other ropes, placing twists about 4 inches apart on the cookie sheet. Bake biscotti in a 375°F (180°C) oven about 26 minutes or until lightly browned. Cool on cookie sheet for 1 hour or until completely cool.
- Step 5
Transfer loaves to a cutting board. Cut each loaf crosswise into 1/2-inch thick slices. Lay slices, cut side down, on the cookie sheet. Bake in a 325°F (160°C) oven for 10 minutes. Turn the slices over and bake 10 to 15 minutes more or until dry and crisp. Transfer cookies to a wire rack; cool.
- Step 6
Makes about 70 biscotti.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 95 |
| Fat | 4 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 13 g |
| Fibre | 1 g |
| Sugars | 7 g |
| Protein | 2 g |
| Sodium | 43 mg |