DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI

Double Chocolate, Orange and Hazelnut Biscotti image

Biscotti are easier to make than you might think, and they're delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing-just try one with coffee or espresso! -Sarah Knoblock, Hyde Park, Indiana

Provided by Taste of Home

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1/4 cup whole hazelnuts, toasted and skins removed
1 large egg, room temperature
1/3 cup sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon baking soda
Dash salt
2 teaspoons grated orange zest
1/2 cup semisweet chocolate chips

Steps:

Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,

Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges