Chunks of dark chocolate, toasted hazelnuts, almonds and amaretto baked into a crunchy biscotti perfect for dunking in coffee!
Remove from oven and let cool 20 min.
Grease pan again. Lay slices on one of their cut sides and bake 25-30 min until dry and lightly toasted. Either remove from oven to cool on racks or turn off oven and leave biscotti in the oven to cool. The longer they stay inside the oven, the harder and crisper they will become.
*To help work with sticky biscotti dough, try working with slightly damp hands to quickly mold the dough into its log shape.