Double Chocolate Hazelnut Biscotti
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Ingredients
- 18 oz. GFS Fudge Brownie Mix
- 1 cup Semi Sweet Chocolate, mini chips
- 1/3 cup Vegetable Oil
- 3 Eggs
- 2 tbsp. Nutella
- 5 1/2 cups Flour
- 1 cup Hazelnuts, chopped roughly
- 1 cup Milk Chocolate Chips, for dipping
Recipe Preparation
- Preheat the oven to 350 degrees.
- In a large bowl combine the brown mix, chocolate chips, vegetable oil, eggs, Nutella, hazelnuts, and flour. Mix until well combined.
- Line a sheet pan with parchment paper. Pour the batter onto the parchment and shape it into a 4 x 13-inch log.
- Bake for 25-30 minutes or until the cookie log looks cooked. Remove from oven and allow to cool for 5 minutes.
- Meanwhile, reduce the oven temperature to 300 degrees.
- Remove the brownie biscotti loaf and place on a cutting board. Using a serrated knife, cut into 15 pieces each about 1 inch thick.
- Place the pieces cut side up back onto the parchment-lined cookie sheet and bake for 12 minutes.
- Remove from oven and cool completely.
- Melt milk chocolate chips in a small bowl. Dip half of the biscotti into the chocolate, and sprinkle with finely chopped hazelnuts. Allow to set.
