Chocolate, Cherry, and Hazelnut Biscotti

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 34%
  • Fat: 3.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.9g
  • Carbohydrate: 14.2g
  • Fiber: 1.3g
  • Cholesterol: 17mg
  • Iron: 0.9mg
  • Sodium: 61mg
  • Calcium: 29mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 4. Place sugar and chocolate in a food processor; process until chocolate is finely ground.
  5. 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. 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. 7. Reduce oven temperature to 325°.
  8. 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.
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