Ingredients for Milk Chocolate Biscotti
- 1 cup granulated sugar
- Hazelnuts
- Cocoa Powder
- 6 ounces milk chocolate, finely chopped
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- Vanilla Extract
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How to Make Milk Chocolate Biscotti
- Preheat oven to 325°F (160°C). Line two large baking sheets with parchment paper.
- In a food processor, combine 1 cup granulated sugar, 1 cup chopped nuts, 1/2 cup unsweetened cocoa powder, and 6 ounces finely chopped milk chocolate. Pulse until finely ground.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Add the ground chocolate mixture to the dry ingredients and stir to combine.
- In a small bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently press together.
- Divide the dough in half. Roll each half into a log about 12 inches long and slightly flatten.
- Place the logs on the prepared baking sheets.
- Bake for 30 minutes, or until the logs are well risen and firm.
- Remove from oven and let cool completely on the baking sheets.
- Once cooled, use a sharp serrated knife to slice each log into 1/2-inch thick biscotti.
- Arrange the biscotti cut-side down on the baking sheets.
- Bake for an additional 20 minutes, or until golden brown and completely dry and crisp.
- Let cool completely on the baking sheets before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
263g
Fat
51g
Carbs
39g
