CHOCOLATE ORANGE HAZELNUT BISCOTTI

INGREDIENTS

1/2 cup unsalted butter, softened

2/3 cup sugar

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

2 eggs

1 3/4 cups all-purpose flour

1/3 cup hazelnuts, crushed and toasted

1 orange, zested

1/2 cup chocolate chips

Directions

In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy. Slowly beat in the cocoa powder and baking powder. Next beat in the eggs one at a time. Then add the orange zest.

Using a rubber spatula, mix in the flour, make sure not to over work the dough. Once the flour is fully combined, add in the hazelnuts.

Preheat oven to 375F.

Divide the dough in half and roll each half into a 9-inch log. Place both logs onto a parchment paper lined sheet tray leaving 3-4 inches in between so there is room to spread. Flatten the tops slightly.

Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Let the logs cool on the baking sheet for 1 hour.

Turn oven down to 325F.

Cut each loaf into 1/2 inch wide diagonal slices. Place slices on a parchment paper lined sheet tray. Bake for 9 minutes. Turn the cookies over and bake for an additional 9 minutes. Remove from the oven and let the cookies cool completely.

Over a double boiler or in the microwave in 30 second increments, melt the chocolate chips. Dip the bottom of each cookie into the chocolate and place them back on the parchment paper cut side down. Once the chocolate has set (hardened), the cookies are ready to serve. To speed up the setting process place the cookies in the fridge for 10-15 minutes.