CHOCOLATE-HAZELNUT BISCOTTI

Chocolate-Hazelnut Biscotti image

Studded with hazelnuts and ready for dunking, these chocolate biscotti are twice baked for extra crunch.

Provided by Betty Crocker Kitchens

Categories Snack

Time 1h40m

Yield 36

Number Of Ingredients 10

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Ingredients

1 cup sugar
1/2 cup butter or margarine, softened
2 teaspoons vanilla
3 eggs
2 2/3 cups Gold Medal™ all-purpose flour
1/4 cup unsweetened Dutch process cocoa
2 teaspoons baking powder
3/4 cup hazelnuts (filberts), toasted, chopped*
1/2 cup miniature semisweet chocolate chips
2 oz. vanilla candy coating or almond bark, chopped

Steps:

Heat oven to 350°F. Lightly grease cookie sheet. In large bowl, combine sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, cocoa and baking powder; mix well. Stir in toasted hazelnuts and chocolate chips.
Divide dough in half; shape each into 10-inch log. Place logs 5 inches apart on greased cookie sheet; flatten each until 3 inches wide.
Bake at 350°F. for 20 to 25 minutes or until firm when touched in center. Cool on cookie sheet for 10 minutes. With serrated knife, cut diagonally into 1/2-inch slices. Arrange slices, cut side down, on same cookie sheet.
Return to oven; bake 10 minutes. Turn slices over; bake an additional 5 to 10 minutes or until cut sides are lightly browned and crisp. Remove from cookie sheet; place on wire rack. Cool 10 minutes or until completely cooled.
Place candy coating in small microwave-safe bowl. Microwave on HIGH for 45 seconds, stirring once, or until melted and smooth. If necessary, microwave an additional 20 seconds. Drizzle over biscotti.

Nutrition Facts : Calories 125, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Biscotti, Sodium 50 mg, Sugar 8 g