• 36servings
  • 100minutes
  • 125calories

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Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1/2 cup butter or margarine, softened

  3. 2 teaspoons vanilla

  4. 3 eggs

  5. 2 2/3 cups Gold Medal® all-purpose flour

  6. 1/4 cup unsweetened Dutch process cocoa

  7. 2 teaspoons baking powder

  8. 3/4 cup hazelnuts (filberts), toasted, chopped*

  9. 1/2 cup miniature semisweet chocolate chips

  10. 2 oz. vanilla candy coating or almond bark, chopped

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Lightly grease cookie sheet. In large bowl, combine sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, cocoa and baking powder; mix well. Stir in toasted hazelnuts and chocolate chips.

  2. Divide dough in half; shape each into 10-inch log. Place logs 5 inches apart on greased cookie sheet; flatten each until 3 inches wide.

  3. Bake at 350°F. for 20 to 25 minutes or until firm when touched in center. Cool on cookie sheet for 10 minutes. With serrated knife, cut diagonally into 1/2-inch slices. Arrange slices, cut side down, on same cookie sheet.

  4. Return to oven; bake 10 minutes. Turn slices over; bake an additional 5 to 10 minutes or until cut sides are lightly browned and crisp. Remove from cookie sheet; place on wire rack. Cool 10 minutes or until completely cooled.

  5. Place candy coating in small microwave-safe bowl. Microwave on HIGH for 45 seconds, stirring once, or until melted and smooth. If necessary, microwave an additional 20 seconds. Drizzle over biscotti.


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