Biscotti are my favorite cookies to make and they are perfect for the holiday season, because they can be stored in a sealed container for up to one month, and in the freezer for three months. Of course, they do not last that long in my house. This particular recipe, Biscotti Nocciole-Cioccolato (Chocolate-Hazelnut Biscotti) is my family’s favorite. It combines the flavors of hazelnut and chocolate, and the dough is easy to work with.
Biscotti are designed to be dunked into coffee, but this recipe can be eaten without dunking. The dough is crisp but not hard, and the flavors are rich. The recipe works best if you do not substitute for any of the ingredients. However, the Frangelico is expensive, so you can use hazelnut extract instead.
This recipe is loved by all ages, and is great for shipping and giving as a gift for the holidays. I typically bake a double recipe at a time as the biscotti do not last very long. My family snarfs them up pretty quickly. These cookies are a good choice for a cookie swap, because they hold up well.
This recipe is adapted from Biscotti. If you are looking for an excellent biscotti cookbook, this is a good choice.
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