Chocolate-Hazelnut Biscotti

Name: Chocolate-Hazelnut Biscotti
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 36
Cuisine: Mediterranean, Italian, European
Ingredients: 57 grams vanilla candy coating or almond bark, chopped; 2 teaspoons baking powder; 118 milliliters butter or margarine, softened; 59 milliliters unsweetened Dutch process cocoa; 3 eggs; 631 milliliters Gold Medal® all-purpose flour; 177 milliliters hazelnuts (filberts), toasted, chopped; 118 milliliters miniature semisweet chocolate chips; 237 milliliters sugar; 2 teaspoons vanilla

You can never have too many Mediterranean recipes, so give Chocolate-Hazelnut Biscotti a try. One portion of this dish contains around 2g of protein, 6g of fat, and a total of 124 calories. This recipe serves 36. This recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a dessert. A mixture of dutch process cocoa, hazelnuts, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour and 40 minutes.

Instructions

Heat oven to 350°F. Lightly grease cookie sheet. In large bowl, combine sugar and butter; beat until light and fluffy.

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Butter

Sugar

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Baking Sheet

Bowl

Oven

Add vanilla and eggs; blend well.

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Vanilla

Egg

Add flour, cocoa and baking powder; mix well. Stir in toasted hazelnuts and chocolate chips.

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Chocolate Chips

Baking Powder

Hazelnuts

Cocoa Powder

All Purpose Flour

Divide dough in half; shape each into 10-inch log.

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Dough

Place logs 5 inches apart on greased cookie sheet; flatten each until 3 inches wide.

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Baking Sheet

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.

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Serrated Knife

Baking Sheet

Oven

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.

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Oven

Remove from cookie sheet; place on wire rack. Cool 10 minutes or until completely cooled.

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Equipment you will use

Baking Sheet

Wire Rack

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.

Ingredients you will need

Almond Bark