Great-Grandma Hilda's Hazelnut And Chocolate Biscotti
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A classic twice-baked Italian cookie, perfect with coffee or dessert wine. This version uses readily available ingredients and a straightforward method.
2 1/4 cups
All-Purpose Flour
1 tsp
Baking Powder
1/4 tsp
Salt
1 cup
Granulated Sugar
3
Large Eggs
See all 8 ingredients ↓
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Standard
Upgraded
Elevated
A classic twice-baked Italian cookie, perfect with coffee or dessert wine. This version uses readily available ingredients and a straightforward method.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine all Dry Ingredients.
In a separate bowl, whisk together all Wet Ingredients.
Add the Wet Ingredients to the Dry Ingredients and mix until just combined.
Stir in the Hazelnuts and Chocolate Chips.
Form the dough into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
Bake for 25-30 minutes, or until golden brown.
Let cool on the baking sheet for 10 minutes. Reduce oven temperature to 300°F (150°C).
Transfer the log to a cutting board and slice diagonally into 1/2-inch thick biscotti.
Arrange the biscotti cut-side up on the baking sheet.
Bake for another 10-15 minutes, flipping halfway through, until crisp and golden brown.
Let cool completely on a wire rack.
2 1/4 cups
280 g
All-Purpose Flour
1 tsp
5 mL
Baking Powder
1/4 tsp
1.25 mL
Salt
1 cup
115 g
Granulated Sugar
3
3
Large Eggs
1 tsp
5 mL
Vanilla Extract
1/2 cup
55 g
Hazelnuts-chopped
6 oz
170 g
Semi-Sweet Chocolate Chips
Equipment
Baking Sheet
Parchment Paper
Large Bowl
Whisk
Wire Rack
2 1/4 cups
280 g
All-Purpose Flour
1 tsp
5 mL
Baking Powder
1/4 tsp
1.25 mL
Salt
1 cup
115 g
Granulated Sugar
3
3
Large Eggs
1 tsp
5 mL
Vanilla Extract
1/2 cup
55 g
Hazelnuts-chopped
6 oz
170 g
Semi-Sweet Chocolate Chips
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine all Dry Ingredients.
In a separate bowl, whisk together all Wet Ingredients.
Add the Wet Ingredients to the Dry Ingredients and mix until just combined.
Stir in the Hazelnuts and Chocolate Chips.
Form the dough into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
Bake for 25-30 minutes, or until golden brown.
Let cool on the baking sheet for 10 minutes. Reduce oven temperature to 300°F (150°C).
Transfer the log to a cutting board and slice diagonally into 1/2-inch thick biscotti.
Arrange the biscotti cut-side up on the baking sheet.
Bake for another 10-15 minutes, flipping halfway through, until crisp and golden brown.
Let cool completely on a wire rack.
Nutrition per serving
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