Double Chocolate Hazelnut Biscotti

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

  • Prep Time 20 min
  • Total Time 1 hr 50 min
  • Servings 40

Ingredients

2 2/3
cups Gold Medal™ all-purpose flour
1/2
cup unsweetened Dutch processed baking cocoa
1
teaspoon baking soda
1/2
teaspoon salt
1 1/2
cups sugar
3
teaspoons vanilla
4
eggs
1
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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
137
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Sodium
68mg
68%;
Total Carbohydrate
20g
20%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.