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Chocolate-Hazelnut Biscotti

(1)
  1 reviews
  • 1 hr 15 min prep time
  • 1 hr 40 min total time
  • 10 ingredients
  • 36 servings
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Studded with hazelnuts and ready for dunking, these chocolate biscotti are twice baked for extra crunch.

Ingredients

1
cup sugar
1/2
cup butter or margarine, softened
2
teaspoons vanilla
3
eggs
2 2/3
cups all-purpose flour
1/4
cup unsweetened Dutch process cocoa
2
teaspoons baking powder
3/4
cup hazelnuts (filberts), toasted, chopped*
1/2
cup miniature semisweet chocolate chips
2
oz. vanilla candy coating or almond bark, chopped

Steps

  • 1 Heat oven to 350°F. Lightly grease cookie sheet. In large bowl, combine sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, cocoa and baking powder; mix well. Stir in toasted hazelnuts and chocolate chips.
  • 2 Divide dough in half; shape each into 10-inch log. Place logs 5 inches apart on greased cookie sheet; flatten each until 3 inches wide.
  • 3 Bake at 350°F. for 20 to 25 minutes or until firm when touched in center. Cool on cookie sheet for 10 minutes. With serrated knife, cut diagonally into 1/2-inch slices. Arrange slices, cut side down, on same cookie sheet.
  • 4 Return to oven; bake 10 minutes. Turn slices over; bake an additional 5 to 10 minutes or until cut sides are lightly browned and crisp. Remove from cookie sheet; place on wire rack. Cool 10 minutes or until completely cooled.
  • 5 Place candy coating in small microwave-safe bowl. Microwave on HIGH for 45 seconds, stirring once, or until melted and smooth. If necessary, microwave an additional 20 seconds. Drizzle over biscotti.
  • 1 Heat oven to 350°F. Lightly grease cookie sheet. In large bowl, combine sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, cocoa and baking powder; mix well. Stir in toasted hazelnuts and chocolate chips.
  • 2 Divide dough in half; shape each into 10-inch log. Place logs 5 inches apart on greased cookie sheet; flatten each until 3 inches wide.
  • 3 Bake at 350°F. for 20 to 25 minutes or until firm when touched in center. Cool on cookie sheet for 10 minutes. With serrated knife, cut diagonally into 1/2-inch slices. Arrange slices, cut side down, on same cookie sheet.
  • 4 Return to oven; bake 10 minutes. Turn slices over; bake an additional 5 to 10 minutes or until cut sides are lightly browned and crisp. Remove from cookie sheet; place on wire rack. Cool 10 minutes or until completely cooled.
  • 5 Place candy coating in small microwave-safe bowl. Microwave on HIGH for 45 seconds, stirring once, or until melted and smooth. If necessary, microwave an additional 20 seconds. Drizzle over biscotti.

Expert Tips

*To toast hazelnuts, spread on cookie sheet; bake at 350°F. for 8 to 10 minutes or until golden brown. To remove skins, roll warm nuts in clean kitchen towel.

Toasting hazelnuts loosens their peels; simply brush the peels away and discard.

Dutch process cocoa has been treated with alkali to reduce cocoa's natural acidity. Dutch-process cocoa is darker and more richly flavored than regular cocoa. Biscotti prepared with regular cocoa won't look or taste as chocolaty as those prepared with Dutch-process cocoa.

For elegant biscotti, drizzle with 3 ounces each of melted white and chocolate candy coating.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Biscotti
Calories
125
Calories from Fat
55
% Daily Value
Total Fat
6g
9%
Saturated Fat
3g
15%
Cholesterol
25mg
8%
Sodium
50mg
2%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
8g
8%
Protein
2g
2%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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