Chocolate and Hazelnut Biscotti

    55 minutes

    This is a simple biscotti biscuit that gets its flavours from a diced snickers bar and hazelnuts. Unlike some biscotti they are not too crispy.

    30 people made this

    Serves: 18 

    • 2 cups (250g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 125g butter, softened
    • 3/4 cup (185g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 125g snickers bar, finely diced
    • 1 cup chopped hazelnuts

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Grease and lightly flour baking tray.
    2. In a small bowl mix flour, baking powder and salt.
    3. Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture beating well after each addition. Stir in snickers bar and nuts.
    4. Divide dough into two equal parts. On a floured surface shape the dough into two logs 35cm long, 4cm wide and 2cm thick. Place 5cm apart on prepared baking tray.
    5. Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 2cm thick diagonal slices and return to baking tray standing upright.
    6. Bake 10 minutes more or until slightly dry. Cool completely on wire racks.

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    Reviews in English (27)


    I love this recipe - easy and tasty! I've changed a couple of things though: - first I roast the nuts in the oven for about 10 minutes (at 350 degrees) or until they start to colour. - I use 1/2 cup of sugar - I use margarine instead of butter - I use about 3/4 cup of choc chips instead of the package of chocolate. - I've added about 1 tbsp of decaf espresso powder to the dry ingredients too and that was quite nice. - Last time I cooked them, when I was about to do the 2nd time in the oven, I just turned the oven off and left them in there and they turned out great!  -  01 May 2008  (Review from Allrecipes USA and Canada)


    A very easy recipe with great results.I doubled the recipe and learned don't over crowd them one the first baking since they spread out alot.  -  17 Jan 2007  (Review from Allrecipes USA and Canada)


    I have made this recipie 30~40 times and it is always a hit! I always find the dought really sticky so I add some more flour or powdered almonds if I have them which really makes them nutty and really soft so my grand mother can eat them.  -  13 Dec 2007  (Review from Allrecipes USA and Canada)