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Chocolate Nut Biscotti

4

30 min

Chocolate Nut Biscotti

Chocolate Nut Biscotti Photo 1

Time

30 min

Serving

18 persons

Calories

0

Rating

4.00★ (32)

Cuisine

Author: Victoria Buriak
Delicious, not too crispy biscotti, which can be dipped in or drizzled with melted chocolate. (You can use slivered almonds instead of the hazelnuts, if you wish.)

Ingredients

  • all-purpose flour: 2 cups
  • ½ teaspoons baking powder: 1 piece
  • salt: 0.25 tsp
  • butter: 0.5 cup (softened)
  • white sugar: 0.75 cup
  • eggs: 2 piece
  • vanilla extract: 1 tsp
  • bittersweet chocolate bar with almond nougat: 1 bar (4 ounce bar, chopped)
  • hazelnuts: 1 cup (chopped)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
    Chocolate Nut Biscotti Photo 2
  2. In a small bowl, mix flour, baking powder and salt.
    Chocolate Nut Biscotti Photo 3
  3. Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
    Chocolate Nut Biscotti Photo 4
  4. Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
    Chocolate Nut Biscotti Photo 5
  5. Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
    Chocolate Nut Biscotti Photo 6
  6. Bake 10 minutes more or until slightly dry. Cool completely on wire racks.
    Chocolate Nut Biscotti Photo 7

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