Chocolate Hazelnut Biscotti
Chocolate Hazelnut Biscotti
- Level: Easy
- Yield: 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 97
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 11
- Sodium
- 40
- Total: 42 min
- Prep: 30 min
- Cook: 12 min
- Level: Easy
- Yield: 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 97
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 11
- Sodium
- 40
- Total: 42 min
- Prep: 30 min
- Cook: 12 min
Ingredients
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped toasted hazelnuts
Directions
- Preheat the oven to 375 degrees F.
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
- In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
- Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.
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