Ingredients for Dark Chocolate Hazelnut Biscotti
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- Semi Sweet Chocolate Chips
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Hazelnuts
- 1 tablespoon shortening
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How to Make Dark Chocolate Hazelnut Biscotti
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the sugar and softened butter until light and fluffy.
- Add the melted dark chocolate chips, eggs, and vanilla extract. Beat until well combined.
- Reduce mixer speed to low. Gradually add the flour, baking powder, and salt. Mix until just combined.
- Stir in the chopped hazelnuts (or almonds) by hand.
- Divide the dough in half. Shape each half into a 14-inch long roll.
- Place rolls 5 inches apart on an ungreased baking sheet. Flatten each roll to a 2-inch width.
- Bake for 25 minutes, or until the rolls are set.
- Let cool on the baking sheet for 15 minutes.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, cut each roll diagonally into 1/2-inch thick slices.
- Place the slices cut-side down on the baking sheet.
- Bake for 10 minutes.
- Flip the biscotti slices.
- Continue baking for 12-15 minutes, or until the biscotti are dry and crisp.
- Let cool completely on a wire rack.
- Melt the dark chocolate chips and shortening in a small saucepan over low heat, stirring until smooth.
- Dip one end of each biscotti into the melted chocolate.
- Place the dipped biscotti on a wire rack set over waxed paper to allow the chocolate to set.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
42g
Fat
19g
Carbs
5g
