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Chocolate-Hazelnut Biscotti
Chocolate-Hazelnut Biscotti
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Prep Time:
1 hour 15 minutes
Total Time:
1 hour 40 minutes
Crunchy hazelnut chocolate biscotti perfect for dipping.
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
Instructions:
  • Preheat oven to 350°F and lightly grease a cookie sheet. In a large bowl, cream together sugar and butter until fluffy. Mix in vanilla and eggs until well combined. Incorporate flour, cocoa, and baking powder until smooth. Fold in toasted hazelnuts and chocolate chips.
  • Divide the dough in half and shape each half into a 10-inch log. Place the logs 5 inches apart on a greased cookie sheet and flatten each until they are 3 inches wide.
  • Bake at 350°F for 20-25 minutes until center is firm to the touch. Allow to cool on the cookie sheet for 10 minutes. Use a serrated knife to slice diagonally into 1/2-inch slices. Place the slices cut side down on the same cookie sheet.
  • Place back in the oven and bake for 10 minutes. Flip the slices over and bake for another 5 to 10 minutes until the cut sides are lightly browned and crispy. Transfer to a wire rack and let cool for 10 minutes or until fully cooled.
  • Place the candy coating in a small microwave-safe bowl and heat in the microwave on HIGH for 45 seconds, stirring once, until melted and smooth. If needed, microwave for an additional 20 seconds. Drizzle the melted candy coating over the biscotti.

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