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Dark Chocolate Hazelnut Biscotti

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“I love Biscotti; they are great as gifts, great with my tea and satisfy sweets cravings without being wayyy over the top with calories and fat. This one is a good one; I personally use almonds as I've never cared for Hazelnuts.”
READY IN:
1hr 12mins
YIELD:
54 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F
  2. Combine sugar and butter in large bowl; beat at medium speed, scraping bowl often, until well mixed; add 2 cups melted chocolate chips, eggs and vanilla; continue beating until well mixed.
  3. Reduce speed to low; add flour, baking powder and salt; beat until well mixed; stir in nuts by hand.
  4. Divide dough in half. Shape each half into 14-inch long roll.
  5. Place rolls 5 inches apart onto ungreased cookie sheet; flatten each roll to 2-inch width; bake for 25 minutes or until set.
  6. Cool on cookie sheet 15 minutes.
  7. Reduce oven temperature to 300°F; cut rolls diagonally into 1/2-inch slices with serrated knife.
  8. Place onto cookie sheet, cut-side down; bake for 10 minutes; turn slices; continue baking for 12 to 15 minutes or until dry and crisp; cool completely.
  9. Melt 2 cups chocolate chips and shortening in 1-quart saucepan (or microwave) over low heat, stirring occasionally, until smooth (2 to 4 minutes).
  10. Dip cookies halfway into chocolate; place onto cooling rack over waxed paper until set.

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