Double Chocolate-Hazelnut Biscotti

Recipe from Weight Watchers



No matter what we tried, we just could not get a good photograph of these little Italian cookies. I tried, my husband tried, and bless him - my little boy tried. Please just trust us - they are divine! I have never made biscotti before (one of those daunting tasks). The recipe was very easy and basic, the hardest part was shaping the dough into the logs. It was really sticky and I found it easier if I wet my hands before shaping.

I toasted my hazelnuts in the oven to start.


Once they come out you put them in a towel and rub them together to remove their skins. This was fun. This was messy. Be careful - those little guys are hot!

Shape dough into logs and bake. Then you need to slice them up into your biscotti sized cookies.

Lay them on a cookie sheet and get ready for the next round of baking. I only have one oven and needed to do 4 trays once the cookies were sliced, so 2 batches.

They were very good. My husband, who informed me he would not be eating them as he does not like biscotti; nor does he drink tea or coffee, ate almost all of them. Seriously, keep your husbands away.

Double Chocolate-Hazelnut Biscotti

makes 80 (I managed approx 60)

3/4 cup hazelnuts, chopped

1 3/4 cups all purpose flour

3/4 cup mini semi sweet chocolate chips

1/2 cup unsweetened Dutch-process cocoa

1 tbsp instant espresso or coffee powder

1 tsp baking soda

1 cup sugar

2 large eggs

2 large egg whites

1 tbsp vanilla extract

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 degrees F. Line 2 large baking sheets with foil; spray with nonstick spray.

2. Spread hazelnuts in a jelly-roll pan; bake, shaking pan once or twice, until lightly browned, about 8 minutes. Wrap hot nuts in clean kitchen towel and rub nuts together to remove as much of the skins as possible. Let cool.

3. Combine 2 tbsp of hazelnuts, the flour, 2 tbsp of chocolate chips, the cocoa, espresso powder, balking soda, and salt in food processor. Pulse until nuts are finely ground; transfer to large bowl.

4. Combine sugar, eggs, egg whites, and vanilla in food processor (no need to clean bowl); process until slightly thickened, about 2 minutes. Add to flour mixture, stirring until blended well. Stir in remaining hazelnuts and chocolate chips. Spoon one-fourth of batter (about 3/4 cup) along one side of prepared baking sheet to form log about 14 inches long and 1 1/2 inches wide; repeat with remaining batter, forming 2 logs on each baking sheet.

5. Bake until toothpick inserted into center of log comes out clean, about 15 minutes, rotating baking sheets after 8 minutes. Let cool on baking sheets on wire racks 10 minutes.

6. Reduce oven temperature to 300 degrees F. With two spatulas, transfer 1 log to cutting board. With long serrated knife, cut log on diagonal into 1/2 inch slices. Repeat with remaining logs, making total of 80 biscotti. Stand slices, about 1 inch apart, on prepared baking sheets. Bake until dry to touch, 20 - 25 minutes. Let cool completely on wire racks. (Biscotti will continue to crisp as they cool).

WW PointsPlus Value: 2

Enjoy (no coffee or tea required)

CC