Meal Type:

Total Time: 0 min.

Cook Method: Oven

     Serving Size: 8 2 4 8 16 32 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: January 04, 2014

Chocolate Hazelnut Biscotti have a really nice crisp and crunchy texture which, of course, makes them perfect for dunking in our coffee.his biscotti is loaded with chunks of hazelnuts.

1. Preheat oven to 350F Line heavy large baking sheet with parchment paper.

2. Grind 1/2 cup toasted hazelnuts in processor.

3. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl.

4. Beat butter and sugar in another large bowl to blend.

5. Add eggs and vanilla and almond extracts and beat until well blended.

6. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.

7. Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log.

8. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking).

9. Bake until logs feel firm when tops are gently pressed, about 35 minutes.

10. Cool logs on baking sheet 15 minutes. Maintain oven temperature.

11. Using long wide spatula, transfer baked logs to cutting board.

12. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.

13. Arrange slices, cut side down, on 2 baking sheets.

14. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely.

15. (Chocolate-Hazelnut Biscotti can be prepared ahead.

16. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks).

Adding Comment...

Comment submitted for approval, it will be posted shortly.

Dietary Notes:

This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.

Food Allergy Information: