Posted by: Aunt Audrey on Sun, Dec 12, 99 at 3:36

Mandarine Chocolate Hazelnut Biscotti
Makes about 25-30 cookies, depending on size

1/2 cup unsalted butter
3/4 cup sugar
zest of one orange, finely minced
3 eggs
2 tablespoons orange liqueur such as Cointreau
2 teaspoons vanilla
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 cups flour
1 cup hazelnuts or pistachios coarsely chopped

1 cup semi-sweet chocolate
(To make a milk chocolate hazelnut batter, add 4 tablespoons hazelnut chocolate paste (available in most stores near peanut butter area or imported foods section) to batter when creaming the sugar and butter).

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Cream the butter, sugar and orange zest. Add eggs, blending well, then stir in vanilla and orange liqueur. In a separate bowl, blend baking powder, salt and flour. Stir into batter, then fold in nuts and chocolate.

On a lightly floured work surface, divide dough in two sections. Roll each into a log about 9 inches long. Place, well spaced, on baking sheet. Flatten slightly with fingers.

Bake until lightly browned about 18-24 minutes. Cool 15 minutes then transfer to work surface. Using a serrated knife, cut in to 3/4 inch slices.

Place cookies back on baking sheet. Reduce oven heat to 325. Bake again, 15-20 minutes, turning once at midpoint, until cookies are slightly colored and seem dry. Cool well.

To glaze, melt 8 ounces of semi sweet chocolate. Using a flat, small icing knife, spread melted chocolate on one side of each cookie. Cool on rack 2-4 hours until thoroughly firm. You may freeze but the gloss of the chocolate will dull.