July 17, 2012

Hazelnut-Toffee Biscotti

I made a big batch of these for some gifts the other day. I will definitely be making them again....and again....they really are good!   'Loaded with great hazelnut flavor and just the right amount of chocolate!

2-1/2 cups whole shelled hazelnuts, toasted
1-3/4 cups sugar
4 cups flour
3 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups Heath bits toffee pieces
6 eggs
3 tablespoons hazelnut flavored syrup (like a coffee syrup)
2 tablespoons melted butter

melting chocolate for glaze  (optional)

Preheat the oven to 350 degrees.  Place half of the hazelnuts and the 1-3/4 cups sugar in a food processor and process until nuts are finely chopped.  Place sugar/nut mixture in a large mixing bowl.  Coarsely chop the remaining nuts and add to the sugar/nuts along with the remaining dry ingredients (flour through toffee pieces).  In another bowl, whisk the eggs, syrup and butter.  Stir into the dry ingredients and knead gently with your hands to form a dough.  Divide the dough in half; on a lightly greased baking tray, form the dough into two 14-inch logs that are 3-inches wide and 1-inch thick.  It is easiest to do this with lightly floured hands.  Bake logs at 350 degrees for 40 minutes.  Remove from oven and allow to cool for 10 minutes.  Using a large, metal spatula, carefully remove logs to a cutting board.  Use a serrated knife to cut logs into 1/2-inch, diagonal slices.  Place the slices upright on the baking sheet.  Lower the oven to 300 degrees and bake for another 20 minutes until crisp and dry (but not brown).  Cool and store in an airtight container.   For the glaze:  I used Bakers melting chocolate disks and just microwaved according to package directions.  Glaze or dip biscotti as desired.  For best results, refrigerate to harden chocolate.

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