Thursday, October 2, 2008

Chocolate Pistachio Hazlenut Biscotti

Recipe from Hershey Kitchens

2 cups all purpose flour
1/3 cup cocoa powder
1 ½ cups granulated sugar
3 tablespoons baking powder
1 tablespoon espresso powder
Pinch of salt
2 egg yolks
7 whole eggs
1 teaspoon vanilla
½ cup pistachio flour, finely grounded
1 cup hazelnut meal, finely grounded

Mix all dry ingredients.

Slowly add liquid ingredients, until dough is formed.

Roll into 10” logs. Line onto greased baking pan.

Bake in preheated 325 degree oven for approximately 25 minutes, until slightly golden brown.

When cooled, slice 1/2” thick and bake again, until crisp.

Dip each half into hot, melted, white chocolate before serving.

Yield: 4 ½ 12-oz logs

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