Chocolate Nut Biscotti

Biscotti are a type of Italian cookie that is typically twice-baked and very dry. This recipe for chocolate nut biscotti features rich, dark chocolate and crunchy nuts in every bite. These cookies are the perfect accompaniment to a cup of coffee or tea, and they also make a fabulous dessert.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup white sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 4 ounce bittersweet chocolate bar with almond nougat, chopped into small pieces OR 1 cup semisweet chocolate chips
• 1 cup hazelnuts, toasted and coarsely chopped

Instructions

1. Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.

2. In a small bowl, mix flour, baking powder and salt.

3. Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla extract. Gradually add flour mixture, beating well after each addition until all of the flour is mixed in.

4. Stir in chocolate chips or chopped almond nougat chocolate bar pieces and hazelnuts into the dough mixture until everything is evenly combined throughout the batter; nuts should be visible throughout the unbaked dough when you are finished mixing..

5. Divide dough into two equal parts so that you have two logs of batter that are 14 inches long by 1-1/2 inches wide, with a thickness of 1 inch – these will be your biscotti logs before they are sliced..

6 Place both logs on the prepared cookie sheet, making sure they are spaced out evenly by at least 2 inches from each other; bake for 25 minutes or until lightly browned around edges..

7 Remove biscotti logs from oven and let them cool on a cutting board for 5 minutes before slicing them diagonally into 3/4 inch thick slices..

Nutrition Facts

• Serving size: 1 biscotti
• Calories: 120
• Fat: 7 g
• Saturated fat: 3.5 g
• Unsaturated fat: 0 g
• Trans fat: 0 g
• Cholesterol: 20 mg
• Sodium: 90 mg
• Carbohydrates: 14 g
• Fiber: 1 g