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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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Primary category: Desserts


2/3 c hazelnuts (filberts)
1/2 c butter
1/2 c sugar
2 eggs
2 TB Kahlua (or Amaretto)
2 cups plus 2 TB flour
1/3 c unsweetened cocoa
1 1/2 tsp baking powder
1/4 tsp salt


Toast nuts in a 350° oven for 8-10 minutes. Let them cool and rub the skins off.

In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and the Kahlua or other flavoring.

In another bowl, combine the flour, cocoa, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in the nuts.

Divide the dough in half and shape into two loaves that are 1/2 inch high and 1 1/2 inches wide.

Bake in a preheated 325° oven for 25 minutes or until lightly browned. Transfer to a cooking rack and let cool for 5 minutes. Place on a cutting board and use a serrated knife to slice each loaf on a 45° angle about 1/2" thick. Put each piece upright back on the baking sheet about 1/2" apart.

Return to the oven for another 8-10 minutes to dry slightly. Let cook on a rack and then store in a tightly covered container.


Chocolate Hazelnut Biscotti - NOTES

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Chocolate Hazelnut Biscotti - REVIEWS



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