Cookie Recipes
Mandarin Chocolate Hazelnut Biscotti
Yield: 25 to 30
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- Zest of one orange, finely minced
- 3 eggs
- 2 tablespoons orange liqueur such as Cointreau
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 cups all-purpose flour
- 1 cup hazelnuts or pistachios coarsely chopped
- 1 cup semisweet chocolate
Instructions
- Heat oven to 350 degrees F. Line cookie sheet with parchment paper.
- Cream butter, sugar and orange zest.
- Add eggs, blending well, then stir in vanilla extract and orange liqueur.
- In a separate bowl, blend together baking powder, salt and flour. Stir into batter, then fold in nuts and chocolate.
- On lightly floured work surface, divide dough in two sections. Roll each into a 9 inch log. Place well separated on cookie sheet. Flatten slightly with fingers.
- Bake until lightly browned, about 18 to 24 minutes.
- Cool for 15 minutes then transfer to work surface.
- Using serrated knife, cut into 3/4 inch slices. Place cookies back on cookie sheet.
- Reduce oven temperature to 325 degrees F.
- Bake for 15 to 20 minutes turning once until cookies are slightly colored and appear dry.
- Cool.