Chocolate, Cherry, and Hazelnut Biscotti

recipe
Package a dozen of these cookies in decorative plastic bags or cellophane from a craft store, and present with high-quality coffee beans. Make sure to use a heavy-duty stand mixer for this recipe's very stiff dough.

Yield:

2 dozen (serving size: 1 biscotto)

Recipe from

Cooking Light

Nutritional Information

Calories 94
Caloriesfromfat 34 %
Fat 3.5 g
Satfat 1 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 1.9 g
Carbohydrate 14.2 g
Fiber 1.3 g
Cholesterol 17 mg
Iron 0.9 mg
Sodium 61 mg
Calcium 29 mg

Ingredients

1/2 cup hazelnuts
1/2 cup port or other sweet red wine
1/2 cup dried cherries
1/2 cup packed brown sugar
3 ounces bittersweet chocolate, coarsely chopped
1 1/2 teaspoons vanilla extract
1 large egg
1 large egg yolk
4.5 ounces all-purpose flour (about 1 cup)
1/2 cup unsweetened cocoa
1 tablespoon instant espresso powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Preparation

1. Preheat oven to 350°.

2. Place hazelnuts on a baking sheet. Bake at 350° for 10 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.

3. Pour wine in a small microwave-safe bowl. Microwave at HIGH 1 minute. Add cherries, and let stand for 30 minutes. Drain well.

4. Place sugar and chocolate in a food processor; process until chocolate is finely ground.

5. Place vanilla, egg, and egg yolk in a large bowl; beat with a mixer at medium speed until blended (about 1 minute). Add sugar mixture; beat 1 minute.

6. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and remaining ingredients, and stir with a whisk. Gradually add flour mixture to egg mixture, beating until blended. Add hazelnuts and cherries; beat just until blended. (The dough will be very stiff.) Turn dough out onto a lightly floured surface, and knead lightly several times. Divide dough in half; shape each portion into an 8-inch-long roll. Place rolls on a baking sheet lined with parchment paper; pat each roll to a 1-inch thickness. Bake at 350° for 20 minutes. Remove from oven, and cool on a baking sheet for 10 minutes.

7. Reduce oven temperature to 325°.

8. Cut each roll diagonally into 12 slices. Place, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Cool completely on wire rack.

Note:

Donata Maggipinto,

Cooking Light

November 2008
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