Yield: Yields about ten dozen 2-1/2-inch cookies.
These fragrant and chocolatey cookies are an inventive departure from more Christmasy-looking cookies while still being sparkly, festive, and full of delicious nuggets like hazelnuts, candied orange peel, and chocolate chunks. Another bonus for holiday giving: The biscotti are sturdy enough to travel well, arriving at their destination unbroken and as delicious as the day you baked them.
For a more intense chocolate flavor, replace the chocolate and cocoa with a 9.2-oz. bar of Scharffen Berger 62% semisweet chocolate along with 3/4 cup each Scharffen Berger nibs and cocoa.
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I just finished making these. I like them, but there are a few things I would recommend changing.
For one, it would save you a lot of trouble if you use chocolate chips instead of a block of chocolate. It melts anyway and nobody can tell whether you used chips or slivers.
Also dont bother glazing with egg white/orange extract and sugar. It looks strange and makes the biscotti even messier to eat. It also does not add any orange flavour. I added the zest of one orange and a half teaspoon of orange extract to the batter and also did the egg white/extract glaze and can barely taste any orange. I would recommend adding more.
Also you only need half the hazelnuts. They recommend waaay too many.
Otherwise theyre good. Nice and chocolatey.
Major disappointment. It had four 4-star reviews but guess what. Three of those are repeats. Definitely not worth the cost in time and ingredients. IF I were to make this again - doubtful- I'd use half the amount of nuts FOR SURE, about 1/2 cup less flour, more orange peel or some zest, and plain old chocolate chips. I so much regret spending my time on this failure of a recipe.
Made these for Christmas gifts. Fabulous and easy. Everyone raved. Didn't have candied orange peel so substituted crystallized ginger.
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