Right now I am baking these Chocolate Hazelnut Biscotti to bring to a family brunch.
I thought that biscotti would be a nice alternative to the usual brunch fare. Also they store longer than fresh cakes and pastry so they will be able to be eaten by the hostess for a little while longer than the rest of the baked goods, that is, if there are any leftovers.
The biscotti turned out great. First we tried them without having dipped them in chocolate. If you are looking for a cookie taste, these are bitter in comparison, but I think they are what biscotti is supposed to be! I've not tried this exact recipe before.
As with anything the main flavor will vary depending on the quality of the ingredients. I would suggest using the best cocoa that you can find, and definately not using old cocoa that has been on the shelf for years (as my mother has in her house).
After letting the biscotti cool I did the chocolate coating. I changed it to semi-sweet chocolate. I also found that I needed double (or more) than the recipe called for. I used a spoon to help coat the biscotti and didn't put much on the side that was to lie flat on the sheet (to harden).
They are delicious if you like the taste of hazlenuts and chocolate!
(Since they have no butter or fat in the biscotti itself this is a good way to get a little chocolate or sweet taste satisfaction without the fat content.)
(We buy our hazlenuts at Trader Joe's for a decent price.)
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