Hazelnut-Chocolate Biscotti

HAZELNUT-CHOCOLATE BISCOTTI From Southern Living 2007 Cookoff Category: My Best Recipe Prep: 20 min Bake: 25 min Stand: 1 hr 2 1/2 cups all-purpose flour 3/4 cup white cornmeal 2 t baking powder 1/4 t salt 2 (1.4-oz) milk chocolate-covered buttery toffee candy bars (Like Hershey's Skor Bar), cut into small chunks 1 (5-oz) milk chocolate candy bar (Like Hershey's Symphony Bar), cut into small chunks 1/2 cup butter, softened 1 cup sugar 2 large eggs 3 T hazelnut liqueur (Like Frangelico) 1. Preheat oven to 350�. Stir together first 4 ingredients in a bowl. Stir in chocolate chunks. 2. Beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until blended and stopping to scrape sides of bowl as needed. Add eggs, one at a time, beating until blended after each addition. Add flour mixture, one cup at a time, alternating with liqueur (1 T at a time). Beat until blended after each addition. 3. Divide dough in half. Roll each dough half into a 16-inch-long log, and place on a greased baking sheet. Flatten each log to 3/4-inch thickness. Dough will be soft and sticky. 4. Bake at 350� for 20-25 minutes or until just golden. 5. Cut each log crosswise into 3 equal sections. Transfer each section to a cutting board, and cut into 1/2-inch thick slices, wiping knife clean after every 2 cuts. Transfer Biscotti to baking sheet sut sides up. 6. Turn off oven. Let Biscotti stand in oven with door closed 1 hour. Makes about 2 1/2 dozen.

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