Chocolate Dipped Hazelnut Biscotti

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Chocolate Dipped Hazelnut Biscotti
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These twice-baked cookies go hand-in-hand with hot chocolate, tea or coffee.

Yields: Makes 36-40 cookies


3 cups whole wheat pastry flour

1 1/2 cups coarsely chopped toasted hazelnuts

1 T baking powder

1/2 tsp salt

2/3 cup sweetener (maple syrup, agave nectar, brown rice syrup, barley malt)

1/4 cup safflower oil

1/4 cup unsweetened applesauce

1 tsp vanilla

For the Chocolate

10-12 oz non-dairy chocolate chips

1 T safflower oil


Pre-heat the oven to 350 degrees.

Mix the flour, hazelnuts, baking powder and salt in one bowl.

Mix the sweetener, oil, applesauce and vanilla in another bowl.

Pour the wet ingredients into the dry and mix. You may have to use your hands to finish mixing.

Use a non-stick cookie sheet or line with parchment paper or lightly spray with oil.

Divide the dough into two parts and shape into 3-inch wide loaves on the cookie sheet. Pat them flat to about 1/2 inch thickness.

Bake for 30 minutes, or until golden brown and slightly dry to the touch.

Remove from the oven, and, with two spatulas, gently move each loaf to a cooling rack. Cool for about 10 minutes until cool enough to touch.

Move the loaves to a cutting board and slice into 1/2-3/4 inch slices.

Place back on the cookie sheet with a little space between each cookie.

Bake for 15-20 minutes, or until golden brown and dry.

While the biscotti is baking for the second time, melt the chocolate chips and oil over a double boiler. Or, put 1/2 inch of water in a pan, bring the water to a boil, and place the chips into a metal bowl and place it on top of the pan. Lower the temperature to low and stir as the chocolate chips melt.

Remove the biscotti from the oven and place, gently, on a cooling rack. When the cookies are cool enough to touch, dip each into the chocolate. Place them upside down on the cooling rack until the chocolate sets. Or, place the rack in the refrigerator for 10-15 minutes.

When completely cool, store in the freezer in an air-tight freezer bag for a month or two, or in a sealed jar or bag at room temperature for 10-14 days...if they last that long!

Additional Tips

Almonds can be used instead of hazelnuts.

To roast raw nuts, spread them out in one layer on a cookie sheet. Bake in a pre-heated 200 degree oven for 15-20 minutes, or until slightly browned and aromatic. Turn off the oven and leave them until the oven cools off. Store in an air-tight container.

Recipe by
Karna Knapp