Hazelnut Chocolate Chip Biscotti

Hazelnut Chocolate Chip Biscotti

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It’s cooler now in Wisconsin and that leads us into prepping for the days where the kiddos come home from school chilled. I have the Keurig ready with cocoa K Cups for Miss Sarah and stocked with French Vanilla Cappucchino for us adults. Either way, we top it with whipped cream, a few sprinkles and some sort of treat.

This week – it’s biscotti!

Biscotti scares a few people — as it’s actually a twice baked cookie. It’s really not that hard to do and really is worth that extra little bit of effort. That delightful, crunchy cookie, makes for a perfect “dunking” item.


Hazelnut Chocolate Chip Biscotti


  • 1/2 cup roasted hazelnuts, if salted, omit salt later
  • 1 cup mini chocolate chips
  • 2 1/2 cups flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking powder
  • pinch of salt
  • 3 large eggs
  • 1 teaspoon vanilla extract

biscotti dry

Put flour, sugar, baking powder and salt in the mixer — lightly mix to combine  In another bowl, beat together eggs and vanilla. Add egg mix to dry mix and let go until a sticky dough is ready. Fold in nuts and mini chocolate chips.

Divide dough in half and, use damp hands and roll/shape into a long and narrow rectangle (10×3 inches). Bake at 350 on parchment paper for about 25 minutes.

Drop oven temp to 275.

Use a serrated knife and cut the rectangle on a diagonal — with half inch slices. Put the slices on their side, and return to the oven for about 15 minutes. Remove quickly to a cooling rack.

Makes 2 dozen or so.