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Chocolate-Hazelnut Biscotti

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Chocolate-Hazelnut Biscotti
  • Prep 1 hr 15 min
  • Total 1 hr 40 min
  • Servings 36
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Studded with hazelnuts and ready for dunking, these chocolate biscotti are twice baked for extra crunch.
Updated Nov 29, 2010

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    *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.
  • tip 2
    Toasting hazelnuts loosens their peels; simply brush the peels away and discard.
  • tip 3
    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.
  • tip 4
    For elegant biscotti, drizzle with 3 ounces each of melted white and chocolate candy coating.

Nutrition

125 Calories, 6g Total Fat, 2g Protein, 16g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Biscotti
Calories
125
Calories from Fat
55
Total Fat
6g
9%
Saturated Fat
3g
15%
Cholesterol
25mg
8%
Sodium
50mg
2%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
8g
Protein
2g
% 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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