Double-chocolate Hazelnut Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
6 oz shelled and roasted hazelnuts1 cup whole-wheat flour¾ cup flour3 oz miniature dark chocolate chips½ cup unsweetened cocoa1 tbsp instant coffee powder1 tsp baking soda¼ tsp table salt½ cup sugar½ cup brown sugar2 large eggs2 medium egg whites1 tbsp vanilla extract
Preheat oven to 350°F.
Line 2 large baking sheets with foil and spray the foil with non-stick cooking spray. Adjust the oven racks to divide the oven into thirds.
In a food processor, combine ½ the hazelnuts, flour, ½ the chocolate chips, cocoa, coffee powder, baking soda and salt.
Process until nuts are finely ground; transfer dry ingredients to a large bowl.
In the same food processor (no need to clean), combine sugars, eggs, egg whites and vanilla until slightly thickened.
Add dry ingredients. Stir in remaining hazelnuts and chocolate chips.
Make 2 ropes of batter on each baking sheet, with space in between.
Bake, reversing baking sheets once, until firm, about 17 minutes. Reduce oven to 300°F.
Place logs on a cutting board. Cut with a serrated knife on diagonal into ½” slices.
Place slices upright on baking sheets. Bake 20-25 minutes.
Cool completely on wire racks. Store in an airtight container.
Number of Servings: 40
Recipe submitted by SparkPeople user JO_JO_BA.
Line 2 large baking sheets with foil and spray the foil with non-stick cooking spray. Adjust the oven racks to divide the oven into thirds.
In a food processor, combine ½ the hazelnuts, flour, ½ the chocolate chips, cocoa, coffee powder, baking soda and salt.
Process until nuts are finely ground; transfer dry ingredients to a large bowl.
In the same food processor (no need to clean), combine sugars, eggs, egg whites and vanilla until slightly thickened.
Add dry ingredients. Stir in remaining hazelnuts and chocolate chips.
Make 2 ropes of batter on each baking sheet, with space in between.
Bake, reversing baking sheets once, until firm, about 17 minutes. Reduce oven to 300°F.
Place logs on a cutting board. Cut with a serrated knife on diagonal into ½” slices.
Place slices upright on baking sheets. Bake 20-25 minutes.
Cool completely on wire racks. Store in an airtight container.
Number of Servings: 40
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 85.4
- Total Fat: 4.0 g
- Cholesterol: 10.6 mg
- Sodium: 7.4 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.2 g
- Protein: 2.2 g
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