Dark Chocolate Hazelnut Biscotti
Dark Chocolate Hazelnut Biscotti
This crunchy biscotti recipe makes the perfect cookie for dipping into a cup of steaming, hot coffee.
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1 hr 30 min
Prep Time
3 hrs
Total Time
4 12 dozen biscotti (54 cookies)
Ingredients
Cookie
1 cup sugar
23 cup Land O Lakes® Butter, softened
1 (12-ounce) package (2 cups) semi-sweet chocolate chips, melted
1 teaspoon vanilla
2 34 cups all-purpose flour
2 12 teaspoons baking powder
14 teaspoon salt
34 cup finely chopped hazelnuts or almonds
Chocolate Coating
1 (12-ounce) package (2 cups) semi-sweet chocolate chips
2 tablespoons shortening
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add 2 cups melted chocolate chips, eggs and vanilla; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed. Stir in hazelnuts. (Dough will be soft and sticky.)
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STEP 3
Divide dough in half. Shape each half into 14-inch long log with floured hands. Place logs 5 inches apart onto ungreased cookie sheet. Flatten each log to 2-inch width. Bake 25 minutes or until set. Cool on cookie sheet 15 minutes.
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STEP 4
Reduce oven temperature to 300°F.
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STEP 5
Cut logs diagonally into 1/2-inch slices with serrated knife. Place onto cookie sheet, cut-side down. Bake 10 minutes. Turn slices; continue baking 12-15 minutes or until dry and crisp. Cool completely.
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STEP 6
Melt 2 cups chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-4 minutes or until smooth. Dip cookies halfway into chocolate; shake off excess chocolate. Place onto cooling rack over waxed paper until set.
140 Calories
8 Fat (g)
20 Cholesterol (mg)
60 Sodium (mg)
17 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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