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Dark Chocolate Hazelnut Biscotti

Prep 1 hr 30 min Cooking 3 hr Serves 54

Dark Chocolate Hazelnut Biscotti

Ingredients

  • 1 cup sugar
  • 2/3 cup butter, softened
  • 4 cups semi-sweet chocolate chips
  • 3 Born Free Eggs
  • 1 teaspoon vanilla
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped hazelnuts
  • 2 tablespoons shortening

Nutrition

Calories
123
Fat
6 g
Saturated Fat
3 g
Cholesterol
16 mg
Sodium
96 mg
Carbohydrates
13 g
Dietary Fiber
1 g
Protein
2 g

Preparation

  1. Heat oven to 350°F
  2. Combine sugar and butter in large bowl and beat at medium speed, scraping bowl often, until well mixed.
  3. Add 2 cups melted chocolate chips, eggs and vanilla; continue beating until well mixed.
  4. Reduce speed to low and add flour, baking powder and salt. Beat until well mixed.
  5. Stir in hazelnuts.
  6. Divide dough in half. Shape each half into 14-inch long log with floured hands.
  7. Place logs 5 inches apart onto ungreased cookie sheet and flatten each to 2-inch wide.
  8. Bake for 25 minutes or until set. Then cool on cookie sheet.
  9. Reduce oven temperature to 300°F.
  10. Cut logs diagonally into 1/2-inch slices with serrated knife.
  11. Place back onto cookie sheet, cut-side down. Bake for 10 minutes, then turn slices. Continue baking for 12 to 15 minutes or until dry and crisp.
  12. Cool completely.
  13. Melt 2 cups chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes).
  14. Dip cookies halfway into chocolate.
  15. Place onto cooling rack over waxed paper until set.