Recipe for cooking marbled biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Marbled Biscotti

3/4 c. semisweet chocolate chips
1/3 c. butter
3/4 c. sugar
2 tsp. baking powder
Pin. of salt
2 eggs
1/2 tsp. pure vanilla extract or flavoring
2 c. all-purpose flour
1/2 c. hazelnuts, coarsely chopped
1 1/2 tsp. orange zest

Preheat oven to 350 degrees F. Lightly grease 2 baking sheets.

Melt chocolate chips in a double boiler over hot, but not boiling, water. Stir the chocolate occasionally until it is smooth. Remove from heat and cool.

In a lrg. mixing bowl, beat butter on med. speed until it is creamy - approximately 1 min.. Add sugar, baking powder and salt; beat until blended. Beat in eggs and vanilla extract or flavoring until combined. Stir in the flour with a wooden spoon. Divide dough in half and transfer one half to another bowl. Stir the melted chocolate and 1/4 c. of the hazelnuts into one half of the dough. Stir the orange zest and remaining nuts into the other half.

Divide each half into 4 equal parts. Using lightly floured hands, shape each portion into 1 1/4 x 10-in. ropes. Place a rope of each color side by side on one of the prepared baking sheets. Twist the ropes around each other several times. Flatten slightly to make a 2-in. wide log. Repeat with the other ropes, placing the logs about 4 in.es apart on the baking sheets. Bake for 25 mins., or until logs are firm to the touch. Cool on the baking sheets for 15 mins., or until cool enough to handle. Lower the oven temperature to 300 degrees F.

Transfer one log to a cutting board and, with a serrated knife, cut log into twelve 1-in. wide cookies. Repeat with the remaining three logs. Remove one oven rack and place the 48 cookies directly on it. Return the rack to the uppermost position in the oven and crisp for 20 to 25 mins.. To test for doneness, remove one cookie; let it cool, then check it for crispness.