Chocolate-Hazelnut Biscotti

Chocolate-Hazelnut Biscotti
45 min.
60
84kcal

Suggestions


There's something truly special about the combination of chocolate and hazelnuts that makes any dessert feel indulgent. Enter our delectable Chocolate-Hazelnut Biscotti, a treat that's perfect for sharing with friends or simply enjoying with your afternoon coffee. The crispy texture of these Italian-style cookies beckons to be dunked, allowing the rich chocolate to melt beautifully in your mouth.

What makes this biscotti recipe so irresistible is the delightful crunch of toasted hazelnuts, which complements the bittersweet chocolate chips and the fragrant hints of orange peel. Whether you're hosting a gathering or looking for a sweet way to end your meal, these biscotti are sure to impress. And with a preparation time of just 45 minutes, you’ll achieve gourmet results without spending hours in the kitchen.

This recipe yields a generous 60 servings, making it ideal for parties or as gifts to friends and family. With only 84 calories per biscotti, you can indulge your sweet tooth without guilt. So, roll up your sleeves, gather your ingredients, and experience the joy of creating these deliciously unique Chocolate-Hazelnut Biscotti that will have everyone asking for seconds!

Ingredients

  • tablespoon double-acting baking powder 
  • 0.3 lb butter at room temperature
  • large eggs 
  • cups flour all-purpose
  • cup hazelnuts toasted chopped (see notes)
  • tablespoon orange zest grated
  • oz semi chocolate chips 
  • 0.8 cup sugar 
  • teaspoon vanilla 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • hand mixer

Directions

  1. In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in eggs, orange peel, and vanilla until well blended, scraping down sides of bowl as needed.
  2. In another bowl, mix flour and baking powder. Stir or beat into butter mixture until well blended. Stir in hazelnuts.
  3. Spoon 1 cup dough in dollops down the length of a buttered or cooking parchment-lined 12- by 15-inch baking sheet, 1 inch from edge. Spoon another 1 cup dough down the length of the other side of the sheet. With floured fingers, pat each strip of dough into a flat 13-inch loaf, about 1/2 inch thick and 2 inches wide. Repeat with remaining dough (dough can stand while first loaves bake).
  4. Bake loaves in a 350 oven until golden, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
  5. With a sharp knife, cut loaves crosswise into 3/4-inch-thick slices. Separate slices slightly and tip each onto a cut side.
  6. Return to oven and bake until cookies are slightly darker and firm and dry to the touch, 15 to 20 minutes longer. Gently slide biscotti onto racks to cool completely.
  7. In a bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate chips often until melted and smooth, about 5 minutes.
  8. Spread chocolate on one side of each biscotti.
  9. Place cookies in a single layer, chocolate side up, on baking sheets, and chill until chocolate is firm, about 20 minutes.

Nutrition Facts

Calories84kcal
Protein7.08%
Fat47.52%
Carbs45.4%

Properties

Glycemic Index
5.03
Glycemic Load
5.27
Inflammation Score
-1
Nutrition Score
2.5408695430859%

Flavonoids

Cyanidin
0.13mg
Catechin
0.02mg
Epigallocatechin
0.06mg
Epigallocatechin 3-gallate
0.02mg

Nutrients percent of daily need

Calories:84.34kcal
4.22%
Fat:4.5g
6.93%
Saturated Fat:1.98g
12.38%
Carbohydrates:9.68g
3.23%
Net Carbohydrates:9.01g
3.28%
Sugar:4.01g
4.45%
Cholesterol:13.59mg
4.53%
Sodium:37.44mg
1.63%
Alcohol:0.02g
100%
Alcohol %:0.15%
100%
Caffeine:3.25mg
1.08%
Protein:1.51g
3.02%
Manganese:0.22mg
10.86%
Selenium:3.29µg
4.7%
Copper:0.09mg
4.64%
Vitamin B1:0.06mg
4.29%
Iron:0.69mg
3.84%
Folate:14.96µg
3.74%
Phosphorus:32.19mg
3.22%
Magnesium:11.71mg
2.93%
Vitamin B2:0.05mg
2.8%
Fiber:0.68g
2.7%
Vitamin E:0.4mg
2.64%
Vitamin B3:0.44mg
2.2%
Calcium:19.36mg
1.94%
Zinc:0.23mg
1.52%
Potassium:46.02mg
1.31%
Vitamin A:63.44IU
1.27%
Source:My Recipes