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Prep 20min
Total1hr50min
Servings40
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Ingredients
2 2/3
cups Gold Medal™ all-purpose flour
1/2
cup unsweetened Dutch processed baking cocoa
1
teaspoon baking soda
1/2
teaspoon salt
1 1/2
cups sugar
3
teaspoons vanilla
4
eggs
1
bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1 1/2
cups chopped hazelnuts (filberts), toasted
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Steps
1
Heat oven to 325°F. Line large cookie sheet with cooking parchment paper.
2
In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat sugar, vanilla and eggs with electric mixer on medium speed until thick and lemon colored. On low speed, beat in flour mixture until well blended. Stir in chocolate chunks and hazelnuts.
3
Shape dough into 2 (14-inch) rolls. Place rolls 5 inches apart on cookie sheet; flatten each to 3-inch width.
4
Bake 40 minutes or until top springs back when lightly touched in center. Remove from cookie sheet to cooling rack. Cool 20 minutes. With serrated knife, cut dough diagonally into 1/2-inch slices. Place slices, cut sides down, on same cookie sheet.
5
Bake 10 minutes. Turn cookies over; bake 5 minutes longer or until crisp. Remove from cookie sheet to cooling rack. Cool completely.
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This particular biscotti should be crisp, but not hard. The chocolate-hazelnut flavor profile is the perfect match for a cup of coffee.
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Nutrition Facts
Serving Size:1 Serving
Calories
137
Total Fat
6g
0%
Saturated Fat
2g
0%
Sodium
68mg
0%
Total Carbohydrate
20g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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