The YapYap Sisterhood

DARK CHOCOLATE HAZELNUT BISCOTTI

Crunchy biscotti are the perfect cookies for dipping into a cup of steaming, hot coffee.

Preparation time: 25 min Baking time: 47 min

Yield: 4 1/2 dozen biscotti

Cookie Ingredients:

1		cup sugar
2/3		cup Butter, softened
1		(12-ounce) package (2 cups) real semi-sweet chocolate chips, melted
3		eggs
1		teaspoon vanilla
2 3/4		cups all-purpose flour
2 1/2		teaspoons baking powder
1/4		teaspoon salt
3/4		cup finely chopped hazelnuts or almonds

Chocolate Coating Ingredients:

1		(12-ounce) package (2 cups) real semi-sweet chocolate chips
2		tablespoons shortening

Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add 2 cups melted chocolate chips, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Stir in hazelnuts by hand.

Divide dough in half. Shape each half into 14-inch long roll. Place rolls 5 inches apart onto ungreased cookie sheet. Flatten each roll to 2-inch width. Bake for 25 minutes or until set. Cool on cookie sheet 15 minutes.

Reduce oven temperature to 300°F. Cut rolls diagonally into 1/2-inch slices with serrated knife. Place onto cookie sheet, cut-side down. Bake for 10 minutes. Turn slices; continue baking for 12 to 15 minutes or until dry and crisp. Cool completely.

Melt 2 cups chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Dip cookies halfway into chocolate. Place onto cooling rack over waxed paper until set.

Nutrition Facts (1 biscotti): Calories: 140, Fat: 8g, Cholesterol: 20mg, Sodium: 60mg, Carbohydrates: 17g, Dietary Fiber: 1g, Protein: 2g

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