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Biscotti, Cookies

Hazelnut Biscotti

Hazelnut-Biscotti-Web

Prep Time: 40 Minutes

Total Time: 1 Hour 25 Minutes

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Ingredients

Biscotti:

  • 1 box white cake mix
  • 1/4 C. all-purpose flour
  • 1 Tbsp. Crisco® Pure Vegetable Oil
  • 1 tsp. Spice Islands® Pure Almond Extract
  • 2 lg. eggs
  • 3/4 C. toasted and chopped hazelnuts, divided
  • 1 C. espresso baking chips

Dipping Chocolate:

  • 1 C. espresso baking chips
  • 1 Tbsp. Crisco® All-Vegetable Shortening

Directions

  1. Preheat oven to 350° F.
  2. In a large bowl, combine the boxed cake mix, flour, oil, almond extract and eggs.
  3. Mix with a spatula until well combined. With your hands, mix and press in 1/2 C. nuts and 1 C. Rex Espresso baking chips until fully incorporated. Press dough into a 15×4-inch rectangle and place on a parchment lined baking sheet. Press remaining 1/4 C. hazelnuts onto the top of the log.
  4. Bake for 21 to 25 minutes or until golden brown. Remove from oven and allow to cool for 10 to 15 minutes.
  5. Slice into 1-inch wide pieces on the bias. Place pieces cut side down, back on parchment lined baking sheet and bake again for 15 to 20 minutes. Remove from oven and allow to cool.

To Prepare Dipping Chocolate:

  1. Microwave espresso baking chips and shortening for 30 seconds at a time; stirring each time; until melted.
  2. Dip biscotti into melted chocolate and place back on parchment to dry.

Hazelnut Biscotti

Hazelnut-Biscotti-Web

Prep Time: 40 Minutes

Total Time: 1 Hour 25 Minutes

Ingredients

Biscotti:

  • 1 box white cake mix
  • 1/4 C. all-purpose flour
  • 1 Tbsp. Crisco® Pure Vegetable Oil
  • 1 tsp. Spice Islands® Pure Almond Extract
  • 2 lg. eggs
  • 3/4 C. toasted and chopped hazelnuts, divided
  • 1 C. espresso baking chips

Dipping Chocolate:

  • 1 C. espresso baking chips
  • 1 Tbsp. Crisco® All-Vegetable Shortening

Directions

  1. Preheat oven to 350° F.
  2. In a large bowl, combine the boxed cake mix, flour, oil, almond extract and eggs.
  3. Mix with a spatula until well combined. With your hands, mix and press in 1/2 C. nuts and 1 C. Rex Espresso baking chips until fully incorporated. Press dough into a 15×4-inch rectangle and place on a parchment lined baking sheet. Press remaining 1/4 C. hazelnuts onto the top of the log.
  4. Bake for 21 to 25 minutes or until golden brown. Remove from oven and allow to cool for 10 to 15 minutes.
  5. Slice into 1-inch wide pieces on the bias. Place pieces cut side down, back on parchment lined baking sheet and bake again for 15 to 20 minutes. Remove from oven and allow to cool.

To Prepare Dipping Chocolate:

  1. Microwave espresso baking chips and shortening for 30 seconds at a time; stirring each time; until melted.
  2. Dip biscotti into melted chocolate and place back on parchment to dry.

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