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Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup hazelnuts, finely ground
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup coarsely chopped hazelnuts
• 1/3 cup chopped semisweet or bittersweet chocolate
• 1/2 cup dried cherries, cranberries or raisins
• 1/3 cup honey
• 1/3 cup orange juice or coffee
• 2 egg whites

 

Directions:

 

• In a large bowl, combine flour, sugar, ground nuts, cinnamon, baking powder and baking soda. Mix in chopped nuts, chocolate and cherries. Combine very well.

 

• In a small bowl, combine honey, orange juice and egg whites. Add liquid to flour mixture and knead until a dough is formed.

 

• Divide dough in half and roll each half into a strip about 12 inches long. Arrange strips on a baking sheet lined with parchment paper and set in another baking sheet to help prevent burning.

 

• Bake in a pre-heated oven at 350F for 30-40 minutes, or until fully baked and puffed. Cool slightly.

 

• Place logs on a cutting board and cut into 1/2-inch slices on the diagonal. Turn cookies cut side up on baking sheet and rebake biscotti (twice cooked) for 15 minutes or until cookies are dry and slightly brown.

 

 

 

~Recipe courtesy of Gianni Ceschia of Culinary Studios 2000. Visit www.culinary2000.com for more information.