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Dark Chocolate Hazelnut Biscotti

Dark Chocolate Hazelnut Biscotti

This crunchy biscotti recipe makes the perfect cookie for dipping into a cup of steaming, hot coffee.

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1 hr 30 min
Prep Time
3 hrs
Total Time
4 1/2 dozen biscotti (54 cookies)



1 cup sugar

2/3 cup Land O Lakes® Butter, softened

1 (12-ounce) package (2 cups) semi-sweet chocolate chips, melted

3 large Land O Lakes® Eggs

1 teaspoon vanilla

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup finely chopped hazelnuts or almonds

Chocolate Coating

1 (12-ounce) package (2 cups) semi-sweet chocolate chips

2 tablespoons shortening

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine sugar and butter in 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. Add flour, baking powder and salt; beat at low speed until well mixed. Stir in hazelnuts. (Dough will be soft and sticky.)

  3. STEP 3

    Divide dough in half. Shape each half into 14-inch long log with floured hands. Place logs 5 inches apart onto ungreased cookie sheet. Flatten each log to 2-inch width. Bake 25 minutes or until set. Cool on cookie sheet 15 minutes.

  4. STEP 4

    Reduce oven temperature to 300°F.

  5. STEP 5

    Cut logs diagonally into 1/2-inch slices with serrated knife. Place onto cookie sheet, cut-side down. Bake 10 minutes. Turn slices; continue baking 12-15 minutes or until dry and crisp. Cool completely.

  6. STEP 6

    Melt 2 cups chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-4 minutes or until smooth. Dip cookies halfway into chocolate; shake off excess chocolate. Place onto cooling rack over waxed paper until set.

Nutrition (1 biscotti)

140 Calories
8 Fat (g)
20 Cholesterol (mg)
60 Sodium (mg)
17 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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