Friday, February 27, 2009

Haute Cocoa Biscotti

I call these haute(roughly translates into stuck-up in French)cocoa instead of hot chocolate because of a few yummy (and frugal) twists to the recipe. Hope you enjoy!

1 pkg. chocolate cake mix (butter recipe or dark works best)
2 envelopes of hot cocoa mix
1 1/4 C. flour
2 eggs
1/2 C. unsweetened applesauce
1 tsp. brandy extract (or 1 T. chocolate liquer)
1/2 C. dark chocolate chips or pieces, finely chopped
1/4 C. chopped hazelnuts

Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. vanilla extract
Mix together in small bowl.


Mix well all ingredients except nuts and chips. Stir in remaining ingredients.
Divide the dough in half and form each half into a 9x3" log - slightly flattened on top.
Place 4" apart on greased cookie sheet.

Bake 20-25 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4 " thick slices.

Bake 10-15 minutes or til cookies are golden and crisp.
While warm, top with drizzle, dust with cocoa powder.

Yield: 36-40 cookies.

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