Studded with hazelnuts and ready for dunking, these chocolate biscotti are twice baked for extra crunch.
SAVE ON THIS RECIPE!
*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.
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