This crunchy biscotti recipe makes the perfect cookie for dipping into a cup of steaming, hot coffee.
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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
1 (12-ounce) package (2 cups) semi-sweet chocolate chips
2 tablespoons shortening
Heat oven to 350°F.
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.)
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.
Reduce oven temperature to 300°F.
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.
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.