Marbled Biscotti

Marbled Biscotti Recipe

• 3/4 cup Ghirardelli Semi-Sweet Chocolate Chips
• 1/3 cup butter
• 3/4 cup sugar
• 2 teaspoons baking powder
• Pinch of salt
• 2 eggs
• 1/2 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 cup hazelnuts, coarsely chopped
• 1 1/2 teaspoons orange zest

1. Preheat oven to 350F degrees. Lightly grease two baking sheets.
2. Melt chocolate chips in double boiler over hot, but not boiling, water. Stir the chocolate occasionally until smooth. Remove from heat and cool.
3. In a large bowl, beat butter on medium until creamy, about 1 minute. Add sugar, baking powder and salt and beat until blended.
4. Beat in eggs and vanilla extract until combined.
5. Stir in the flour with a wooden spoon.
6. Divide dough in half and transfer one half to another bowl.
7. Stir the melted chocolate and 1/4 cup of hazelnuts into one half of the dough.
8. Stir the orange zest and remaining nuts into the other half.
9. Divide each half into 4 equal parts.
10. Using lightly floured hands, shape each portion into 1 1/4 X 10-inch ropes.
11. Place a rope of each color side by side on one of the prepared baking sheets.
12. Twist the ropes around each other several times and flatten slightly to make a 2-inch wide log.
13. Repeat with the other ropes, placing the logs about 4 inches apart on the baking sheets.
14. Bake for 25 minutes, or until logs are firm to the touch.
15. Cool on baking sheets for 15 minutes, or until cool enough to handle.
16. Lower oven temperature to 300F degrees.
17. Transfer one log to cutting board and with a serrated knife, cut log into twelve 1-inch wide cookies.
18. Repeat with remaining three logs.
19. Remove one oven rack and place the 48 cookies directly on it.
20. Return the rack to the uppermost position in the oven and crisp for 20 to 25 minutes.
21. To test for doneness, remove one cookie; let it cool, the check for crispness.

This recipe yields about 48 Marbled Biscotti