COFFEE-HAZELNUT BISCOTTI
From "The Best of Cooking Light" ... but I've tweaked it to reflect my personal tastes. (The original recipe called for 2 tablespoons of Frangelico; I've used two tablespoons of Kahlua. I've also chosen to use two eggs and one egg white, instead of two egg whites and one egg I like a slightly richer biscotti.)
Provided by KLHquilts
Categories Dessert
Time 1h45m
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300.
- Place Kahlua in a small bowl. Microwve on high for ten seconds.
- Stir in cocoa and espresso powder until smooth.
- Add oil, eggs, and egg white, stirring with a whisk until blended.
- Add flours, sugars, two tablespoons of hazelnuts, baking soda, and salt in a food processor, and processor until hazelnuts are ground.
- Add ground coffee, and pulse two times or until mixture is blended.
- With processor on, slowly add Kahlua mixture through the food chute, processing until dough forms a ball.
- Add remaining six tablespoons of hazelnuts, and pulse five times or so until well blended. Dough will be sticky.
- Turn dough out on a floured surface, kneading lightly four or five times. Divide into three equal portions, shaping eahc portion into a 10"-long roll.
- Place rolls 3" apart on a baking sheet coated with baking spray. Flatten slightly.
- Bake at 300 for 28 minutes. Remove from oven, and remove rolls from baking sheet; cool for ten minutes on a wire rack.
- Cut each roll diagnoally into 20 half-inch slices. Place the slices, cut sides down, on baking sheets. Bake at 300 for 20 minutes.
- Turn cookies over and bake an additional ten minutes.
- Remove cookies from baking sheets; cool completely on wire racks.
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