Chocolate Biscotti

Name: Chocolate Biscotti
Ingredients: CHOCOLATE BISCOTTI; 3 oz hazelnuts; 1 3/4 cup + 2 TBS all-purpose flour; 1/3 cup unsweetened Dutch process cocoa; 1 TBS instant coffee or expresso (optional); 1 tsp baking soda; 1/4 tsp salt; 1 ounce semi-sweet chocolate chips; 3/4 oz. white chocolate or butterscotch chips; 1 oz. orange flavored craisins(chopped); 1 cup mixed Splenda for baking(Splenda and sugar) or 1/2 cup sugar and 1/2 cup Splenda; 2 eggs; 2 egg whites; 1 tsp vanilla extract; 1/2 tsp orange extract (optional)

15 ingredients

1 steps

Ingredients

CHOCOLATE BISCOTTI
3 oz hazelnuts
1 3/4 cup + 2 TBS all-purpose flour
1/3 cup unsweetened Dutch process cocoa
1 TBS instant coffee or expresso (optional)
1 tsp baking soda
1/4 tsp salt
1 ounce semi-sweet chocolate chips
3/4 oz. white chocolate or butterscotch chips
1 oz. orange flavored craisins(chopped)
1 cup mixed Splenda for baking(Splenda and sugar) or 1/2 cup sugar and 1/2 cup Splenda
2 eggs
2 egg whites
1 tsp vanilla extract
1/2 tsp orange extract (optional)

Directions

1

{"0":"Adjust the oven racks to divide oven in thirds. Preheat oven to 350 degrees. Spread hazelnuts in a single layer in a shallow baking dish; bake on lower shelf until lightly brown and crisp, 10- minutes. Cool completely, rub in a towel to remove the skin and chop coarsely .Lower oven to 300 degrees. Line ice cube trays* with parchment paper or spray with special baking spray","2":"In a small bowl, combine flour, cocoa, coffee powder, baking soda and salt with a wire wisk.","4":"In food processor, combine chocolate and butterscotch chips and 1\/2 cup of flour mixture, process until mixture resembles coarse crumbs. Sir into flour mixture and set aside.","6":"In medium bowl, combine eggs, sugar, egg whites, extracts; beat until well combined. Stir in reserved chocolate flour mix, add hazelnuts and stir to combine. Mix will be thick and sticky.","8":"Carefully spoon batter onto prepared old fashioned ice cube trays (aluminum or metal)in three loaves Place at least 2 inches apart. . Use back of spoon to neaten edges and distribute the dough evenly.","10":"Bake on lower rack for 45 minutes. Cool on rack 10 minutes, but leave oven on.","12":"Carefully peel off parchment paper and slice each loaf into 1\/2- inch slices. Arrange slices on 2 baking sheets and bake 12 minutes, rotating sheets from front to back after 12 minutes. Turn cookies over and repeat. Cool on racks"}