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Preheat the oven to 350 degrees. Spray a baking sheet with nonstick spray; set aside. Place the hazelnuts
in a baking pan and toast for 8 to 10 min. or until the skins loosen and the nuts are lightly browned.
Place nuts in a kitchen towel and rub to remove the skins. Finely chop the nuts; set aside. Reduce oven
temp. to 325 degrees. In a large bowl, combine the flour, cocoa powder, baking soda and salt, set aside.
In another large bowl, with an electric mixer at medium speed, beat the sugar, eggs, egg white, orange
zest and vanilla until well combined. With mixer a low speed, gradually add the dry ingredients and the
hazelnuts, and beat until well combined. Turn dough out on lightly floured surface. (dough will be stiff).
Shape the dough into two 12 inch long logs. Place logs on the prepared baking sheet and bake for 20 to
25 mins, or until bottoms are lightly browned and tops are set. Remove logs to wire racks to cool for
about 10 minutes, then cut each log diagonally into 1/2 inch-thick slices. Return the slices to the baking
sheet and bake for another 10 to 15 minutes (turning the biscotti once halfway through baking)., or until
lightly toasted all over. Transfer the biscotti to wire racks to cool completely.
Makes 40 cookies:
Serving size 1.
Calories 59.
Fat 0.9.
Cholesterol 11.
% Calories from Fat 13.
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