Why, YES! Someone did say cookies!
Every year this time, my co-workers do a cookie exchange. Today is cookie exchange day and here are my cookies:
Chocolate Hazelnut Biscotti – dipped in more chocolate and crushed hazelnuts. Since I’m soo nice, I have added the recipe below for the cookies. The recipe for the toppers is as follows:
Kraft Cardstock, cut into 6″x5″ rectangles and scored at 2.5″ to fold to a 6″x2.5″ piece. I used Chocolate Chip and SU DSP’s and Alpine Ribbon Originals from the mini catalog.
The hanging tags say “Merry Christmas – Chocolate Hazelnut Biscotti – Homemade by Denise:)” and is printed on Vanilla textured cardstock- using the Avery labels 5160 setting. After it was printed out, I used the oval punch to punch it out. If you do this, be sure to do a trial run on regular paper and test your punch. You may need to change the alignment, font or point size. I topped it off with a flower punched in Riding Hood Red, a gold eyelet and some silver cord. The bags are medium sized cello bags, left over from when SU carried them, with a little paper raffia at the bottom.
I can’t wait to see what my co-workers bring in… yummy! I’m already salivating…. OH! And here is my favorite biscotti recipe… Thanks for stopping by and HAPPY COOKIE DAY!
Chocolate Hazelnut Biscotti
4 oz Semisweet Chocolate chips
1 c Granulated Sugar
1 ¾ c All Purpose Flour
1/3 c Unsweetened cocoa powder
1 tsp Baking Soda
¼ tsp Salt
3 Eggs
1 tsp Vanilla Extract
2 ½ c Hazelnuts
Roast hazelnuts to remove skins- single layer on a large cookie sheet, 275 degree oven, 20-30 minutes until shells are cracked. Remove skins by rubbing them together in a bowl lined with a rough towel.
Preheat oven to 300. Line a large baking sheet with parchment paper or waxed paper.
In a food processor fitted with the metal blade, chop the hazelnuts until small chunks appear. Set the nuts aside in another bowl. In the same processor, add the chocolate chips and sugar and grind until fine. Add the flour, cocoa powder, baking soda and salt and pulse until combined. Set aside.
In the bowl of a heavy-duty mixer, combine the eggs and vanilla. Beat at medium speed to blend. Reduce the speed to low, add the chocolate and flour mixture and mix until a stiff dough forms, adding the hazelnuts when halfway mixed.
Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12” long. Carefully transfer the logs onto the prepared baking sheet, spacing them evenly. Pat to even up the shape. Bake until almost firm to the touch, about 50 minutes. Let cool for 10 minutes. Leave the oven set at 300 degrees.
Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices ½ – ¾ “ thick. Return the slices, cut side down, to the baking sheet. Bake for 25 minutes. Turn the slices over and bake for another 25 minutes, or until crisp and dry.
Transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to one month. Makes about 2 ½ dozen.
Optional Topping Idea: After chopping the hazelnuts, there will be some “crumbs” – if you sift the nuts thru a wire strainer to separate the larger chunks from the finer crumbs, you can use this as a topping. Melt 1 cup semi sweet chocolate chips in a double boiler- dip one side of the biscotti in the melted chocolate and then immediately into the crumbs. Set on parchment paper or waxed paper and chill for 30 min or until set. You can then store as mentioned above.
