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Ingredientes
- 1/2 c. unsalted butter room temperature
- 3/4 c. granulated sugar
- 1 Tbsp. grated orange zest
- 3 lrg Large eggs
- 1 tsp vanilla extract
- 3 c. all-purpose flour
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 1 c. lightly-toasted hazelnuts coarsely minced
- 8 ounce semisweet chocolated chips melted
Direcciones
- Preheat oven to 350 degrees. In a large bowl, beat together the butter, sugar and orange zest. Add in Large eggs, one at a time, beating well after each addition. Stir in vanilla.
- In a small bowl, combine the flour, baking pwdr and salt. Add in to the butter mix and stir to blend thoroughly. Stir in the nuts. The dough will be soft.
- On a lightly floured work surface, divide the dough into three equal pcs. Lightly flour each piece and shape it into a log about 1 1/2 inches in diameter and 8 to 9 inches long. Place the logs about 3 inches apart on an ungreased baking sheet. Press each log down to make it about 3/4-inch thick and 3 inches wide.
- Bake till puffed and lightly browned on top, about 20 min. Cold 10 min on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4-inch thick slices. Make each cut with a single swipe of the blade. Do not use a sawing motion, that will break the cookies.
- Place the cookies, cut-side down, on the baking sheet. (The cookies can be touching.) Bake 10 min. Remove from the oven and, using tongs, turn each cookie over. Bake till the biscotti are lightly browned, 10 to 14 min more. Transfer to wire racks to cold completely.
- Place about 1 tsp. of melted chocolate on the tip of each biscotti and spread the chocolate from the tip to the center so the biscotti is nearly half-covered. Place the biscotti on a wire rack and let set till the chocolate is hard, 2 to 3 hrs.
- This recipe yields about 3 1/2 dozen biscotti.
- Yield: 3 1/2 dozen
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