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Chocolate Dipped Hazelnut Biscotti




Source of Recipe


Internet


List of Ingredients




1 cup slivered almonds
1 1/2 cup sugar
1/2 cup butter, softened
2 Tbsp hazelnut liqueur
3 eggs
3 3/4 cup all-purpose flour
2 tsp baking powder
pinch of salt
1 cup milk chocolate chips
2 tsp vegetable shortening
1/2 cup finely chopped hazelnuts


Recipe



Heat oven to 350 degrees, lightly grease cookie sheets. Set aside.
Place almonds in 8-inch square pan. Bake for 10-12 minutes or until golden brown, stirring occasionally. Coarsely chop almonds. Set aside. In large mixing bowl, combine sugar, butter and liqueur. Beat at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour, baking powder, and salt. Beat at low speed until soft dough forms. Stir in almonds. Divide dough into quarters. On lighly floured surface, shape each quarter into logs, 2"'s apart on prepared cookie sheet. Bake for 30 to 35 minutes or until golden brown. Immediately cut logs diagonally into 3/4 inch slices. Place slices 1 inch apart on prepared cookie sheets. Bake for additional 10-15 minutes or until dry and golden brown. Cool completely. In 1 quart saucepan, combine chips and shortening and melt over low heat, stirring constantly. Remove from heat. Dip end of each cookie into melted chocolate. Let dry completely before serving. 3 1/2 dozen cookies.