Double Dark Chocolate Cashew Biscotti

Double Dark Chocolate Cashew Biscotti

Share Button

Ingredients

Biscotti:

  • ½ C unsalted butter, softened
  • 3 eggs
  • 1 C Pioneer® Sugar
  • 1 tsp. vanilla extract
  • 3 ½ C all-purpose flour
  • 1 tsp. baking powder
  • ½ C Hershey’s® special dark cocoa powder
  • 1 C salted cashew pieces

Glaze:

  • 1 ½ C Hershey’s® special dark chocolate chips, melted
  • Sprinkles (optional)

Directions

  1. Preheat oven to 350° F.
  2. With an electric mixer, beat the butter until light and fluffy. Gradually add the eggs, Pioneer® Sugar and vanilla; mix until creamed. Reduce speed and add the flour, baking powder and cocoa. Mix until smooth. Using a wooden spoon, mix in the cashew pieces until evenly distributed. Place the dough on a lightly floured surface and cut in half. Roll each half into a log; each being 12-inches long and 1-inch high. Place the logs on an ungreased cookie sheet and bake for 30 minutes. Turn the cookies over and bake the other side for another five minutes. Let cool on racks.

Glaze:

  1. Pour chocolate chips in microwave safe bowl and melt on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Dip one end of each cooled biscotti in chocolate. Add sprinkles if desired. Transfer to waxed paper to dry and set.
 
**From the Kitchen of: Linda Stanley of Warren, MI.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.