Chocolate hazelnut biscotti fingers

Chocolate hazelnut biscotti fingers

Chocolate hazelnut biscotti Fingers

 Yields:  20 pcs
Baking temp: 300F


1-1/2 cups whole wheat pastry flour

2/3 cup sugar

1/2 cup cocoa powder

1-1/2 tablespoons instant espresso powder

1 teaspoon baking soda

1/4 teaspoon salt

2 eggs

2 egg whites

1 tablespoon pure vanilla extract

1/2 cup finely chopped dark chocolate (and more for drizzling or dipping biscotti, if desired)

1/3 cup toasted, chopped hazelnuts



  1. Preheat oven to 300 degrees F. and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa, espresso, baking soda and salt.
  3. In a medium bowl, whisk together eggs and egg whites until light. Whisk in vanilla.
  4. Add eggs to the flour mixture and use a wooden spoon to mix thoroughly until a stiff dough forms. Mix in chocolate and hazelnuts.
  5. On a floured surface, divide dough into 2 equal portions and roll each into an evenly-thick foot-long log. Press each log down with the palm of your hand until they are about 3 inches wide.
  6. Transfer logs to the prepared baking sheet, spacing them about 2 inches apart. Bake for 40 minutes or until just firm to the touch. Let logs cool for 10 minutes on the baking sheet.
  7. Using two spatulas, transfer logs to a large cutting board and use a serrated knife to cut each log into 10 fingers, cutting at a diagonal.
  8. Arrange cookies, cut-side down on the baking sheet and bake for 15 minutes. Flip each cookie and bake an additional 10 minutes or until biscotti are crisp.
  9. Cool completely before storing in an airtight container. To serve, arrange on a Halloween platter in the shape of hands with fingers.

source:  chefmom.sheknows


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