- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/2 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 cup chopped hazelnuts
- 6 tablespoons unsalted butter, room temperature
- 2 eggs
- 2/3 cup honey
Heat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Sift into the bowl of a standing mixer or a large bowl, the dry ingredients. Add the nuts. Using low speed, mix thoroughly with the paddle attachment. Or mix by hand.
Add the butter and continue mixing until the dough has the consistency of wet sand.
Mix the eggs and honey together and add to the dough. Mix until a soft dough is formed.
Remove the dough to a clean work space and divide in half. Form the dough into 2 flattish logs, about 14 inches long.
Place the logs on the prepared cookie sheet and bake for 30 minutes. The logs should be firm but still pliable. Cool for 10 minutes.
When the logs are cool, cut them on an angle into 1/2-inch slices.
Lay the cookies out on the cookie sheet. Lower the oven to 300 degrees F and bake for 35 minutes. To check that the biscotti are dry enough, remove one from the oven and let cool. The cookies should be dry and crisp. Cool and store, well covered.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
75 calories; 3g total fat; 13mg cholesterol; 8mg sodium; 11g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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