Hazelnut chocolate biscotti

Yield: 1 Servings

Measure Ingredient
¾ cup Hazelnuts
4 ounces Bittersweet chocolate
½ cup Butter
¾ cup Sugar
2 Eggs
2 tablespoons Amaretto
2 cups Flour
1½ teaspoon Baking powder
¼ teaspoon Salt

Preheat oven to 350. Place nuts in shallow pan & bake 8-10 minutes, or until golden brown. Let cool slightly. With paper towels, rub nuts while warm to remove papery skins. Let cool completely. Reduce heat to 325. In food processor fitted with steel blade, grind nuts finely.

Remove & set aside. Add chocolate to food processor & process until coarsely ground. In a mixing bowl, cream butter & sugar until fluffy.

Beat in eggs & liqueur. In a separate bowl, combine flour, powder & salt. Add to creamed mix, mixing until blended. Fold in nuts & chocolate. Divide in half. On a greased & floured baking sheet, pat out 2 logs about ½" high, 1½" wide & 14" long, spacing them about 2" apart. Bake at 325 for 25 minutes, or until lightly browned.

Transfer logs to a rack to cool 5 minutes. Place on a cutting board.

With a serrated knife, slice diagonally at a 45 degree angle about ½" thick. Lay slices flat on a baking sheet & return to oven 10 minutes longer to dry slightly. Turn halfway through. Cool on rack & store in a tightly covered container. After they are dried they may be dowble wrapped & placed in freezer for six months.

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