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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?