Double Chocolate, Orange and Hazelnut Biscotti Recipe

Double Chocolate, Orange and Hazelnut Biscotti Recipe
Double Chocolate, Orange and Hazelnut Biscotti Recipe photo by Taste of Home
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Double Chocolate, Orange and Hazelnut Biscotti Recipe

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My family and I love to snack on biscotti. Biscotti is actually very easy to make and is delicious with breakfast or as a snack. It stores well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. It's delicious with coffee or espresso! —Sarah Knoblock, Hyde Park, Indiana
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1/4 cup whole hazelnuts, toasted and skins removed
  • 1 large egg
  • 1/3 cup sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/4 teaspoon baking soda
  • Dash salt
  • 2 teaspoons grated orange zest
  • 1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin.
Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand.
On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes.
Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven, baking until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container. Yield: about 1-1/2 dozen.
Editor’s Note: To toast whole hazelnuts, bake, stirring occasionally, in a shallow pan in a 350° oven until fragrant and lightly browned, 7-10 minutes. Wrap cooled hazelnuts in a tea towel; rub with towel to loosen skins.
Originally published as Double Chocolate, Orange and Hazelnut Biscotti in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

1 cookie: 112 calories, 3g fat (1g saturated fat), 11mg cholesterol, 105mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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  • 1/4 cup whole hazelnuts, toasted and skins removed
  • 1 large egg
  • 1/3 cup sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/4 teaspoon baking soda
  • Dash salt
  • 2 teaspoons grated orange zest
  • 1/2 cup semisweet chocolate chips
  1. Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin.
  2. Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand.
  3. On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes.
  4. Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven, baking until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container. Yield: about 1-1/2 dozen.
Editor’s Note: To toast whole hazelnuts, bake, stirring occasionally, in a shallow pan in a 350° oven until fragrant and lightly browned, 7-10 minutes. Wrap cooled hazelnuts in a tea towel; rub with towel to loosen skins.
Originally published as Double Chocolate, Orange and Hazelnut Biscotti in Taste of Home Christmas Annual Annual 2018

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