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  • 1/3 cup(s) Butter softened
  • 2/3 cup(s) Packed brown sugar
  • 2 teaspoon(s) Baking powder
  • 1/2 teaspoon(s) Salt
  • 2 Eggs
  • 1/4 cup(s) Cocoa powder
  • 1 2/3 cup(s) Flour
  • 1 cup(s) Tstd hazelnuts chopped
  • 4 ounce(s) Bittersweet chocolate
  • 6 ounce(s) Dark chocolate chopped
  • 2 teaspoon(s) Shortening


  1. Preheat oven to 375.lightly grease cookie sheet. Beat butter in a large mixing bowl. Add bs, BP, salt. Beat until combined. Beat in eggs and cocoa pwdr. Beat in flour. Stir in nuts and bittersweet chocolate

  2. Divide dough in half. Shape each into a 9" long roll. Flatten to 2" wide.

  3. Bake for 20-25 min. Or until toothpick comes out clean. Cool 45 min. Reduce oven to 325.

  4. Cut each roll diagonally w/ a serrated knife. Place cut side down on cookie sheet. Bake for 8 min. Flip and bake 7-9 min or until dry and crisp. Transfer to wire racks and let cools about 1 hour.

  5. Microwave 6oz remaining chocolate and shortening 1-2 min. Dip one. End biscotti let excess drip back into bowl. Place on wax paper andletset.

  6. *to toast nuts, spread on baking pan. Bake 375 for 4-5 min. Rub nuts in tee towl to remove skins. Chop.
January 2013

This recipe is a personal recipe added by SusanFox and has not been tested or endorsed by MyRecipes.

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