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Double Chocolate Hazelnut Biscotti
Double Chocolate Hazelnut Biscotti
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Prep Time:
20 minutes
Total Time:
1 hour 50 minutes
Classic Italian biscotti with gooey chocolate chunks inside.
Ingredients:
  • 2 2/3 cups Gold Medal™ all-purpose flour
  • 1/2 cup unsweetened Dutch processed baking cocoa
  • 1 teaspoon baking soda
  • 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
Instructions:
  • Preheat oven to 325°F and line a large cookie sheet with parchment paper.
  • Combine flour, cocoa, baking soda, and salt in a medium bowl. In a large bowl, use an electric mixer on medium speed to beat sugar, vanilla, and eggs until thick and lemon colored. Reduce speed to low and mix in the flour mixture until well blended. Gently stir in chocolate chunks and hazelnuts.
  • Form the dough into 2 rolls, each 14 inches long. Space the rolls 5 inches apart on a cookie sheet and press each one down to a width of 3 inches.
  • Bake for 40 minutes or until the center springs back when lightly touched. Transfer to a cooling rack and let cool for 20 minutes. Using a serrated knife, slice the dough diagonally into 1/2-inch slices and arrange them cut side down on the same cookie sheet.
  • Bake the cookies for 10 minutes, then flip them over and bake for an additional 5 minutes until they are crisp. Transfer the cookies from the baking sheet to a cooling rack and let them cool completely.

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