Chocolate-Hazelnut Biscotti

Chocolate-Hazelnut Biscotti

Studded with hazelnuts and ready for dunking, these chocolate biscotti are twice baked for extra crunch.

Prep Time

1:15

Hr:Mins

Total Time

1:40

Hr:Mins

Makes

3

dozen

1
cup sugar
1/2
cup butter or margarine, softened
2
teaspoons vanilla
3
eggs
2 2/3
cups Gold Medal® 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
  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.
Makes 3 dozen biscotti
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Note:
*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.
Ingredient Info
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.
Make It Special
For elegant biscotti, drizzle with 3 ounces each of melted white and chocolate candy coating.

Nutrition Information:

1 Serving (1 Biscotti)
  • Calories 125
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 3g,),
  • Cholesterol 25mg;
  • Sodium 50mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 0g,
    • Sugars 8g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.
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