Double Chocolate Hazelnut Biscotti

Double Chocolate Hazelnut Biscotti

Melty chocolate chunks are buried in this classic twice-baked Italian cookie treat.

Prep Time



Total Time






2 2/3
cups Gold Medal® all-purpose flour
cup unsweetened Dutch processed baking cocoa
teaspoon baking soda
teaspoon salt
1 1/2
cups sugar
teaspoons vanilla
bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1 1/2
cups chopped hazelnuts (filberts), toasted
  1. Heat oven to 325°F. Line large cookie sheet with cooking parchment paper.
  2. In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat sugar, vanilla and eggs with electric mixer on medium speed until thick and lemon colored. On low speed, beat in flour mixture until well blended. Stir in chocolate chunks and hazelnuts.
  3. Shape dough into 2 (14-inch) rolls. Place rolls 5 inches apart on cookie sheet; flatten each to 3-inch width.
  4. Bake 40 minutes or until top springs back when lightly touched in center. Remove from cookie sheet to cooling rack. Cool 20 minutes. With serrated knife, cut dough diagonally into 1/2-inch slices. Place slices, cut sides down, on same cookie sheet.
  5. Bake 10 minutes. Turn cookies over; bake 5 minutes longer or until crisp. Remove from cookie sheet to cooling rack. Cool completely.
Makes 40 servings (1 cookie)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Flavor Tip
This particular biscotti should be crisp, but not hard. The chocolate-hazelnut flavor profile is the perfect match for a cup of coffee.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 137
    • Total Fat 6g
      • (Saturated Fat 2g,),
    • Sodium 68mg;
    • Total Carbohydrate 20g
      • (Dietary Fiber 1g,
    • Protein 3g;
    Percent Daily Value*:
      • 1 1/2 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.