DOUBLE CHOCOLATE HAZELNUT BISCOTTI
Melty chocolate chunks are buried in this classic twice-baked Italian cookie treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 40
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Line large cookie sheet with cooking parchment paper.
- In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat sugar, vanilla and eggs with electric mixer on medium speed until thick and lemon colored. On low speed, beat in flour mixture until well blended. Stir in chocolate chunks and hazelnuts.
- Shape dough into 2 (14-inch) rolls. Place rolls 5 inches apart on cookie sheet; flatten each to 3-inch width.
- Bake 40 minutes or until top springs back when lightly touched in center. Remove from cookie sheet to cooling rack. Cool 20 minutes. With serrated knife, cut dough diagonally into 1/2-inch slices. Place slices, cut sides down, on same cookie sheet.
- Bake 10 minutes. Turn cookies over; bake 5 minutes longer or until crisp. Remove from cookie sheet to cooling rack. Cool completely.
Nutrition Facts : Calories 137, Carbohydrate 20 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 68 mg
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