I know Christmas is over, but I still celebrate for the remainder of the year. So although this is a ‘holiday’ recipe… I’m still determined to share it with you! You may know of my love of biscotti from my Sensational Cinnamon Chip Biscotti or Whole Wheat Cinnamon Chip Almond Biscotti. I know it’s one of those things people either like or they don’t. I’m in the camp that loves them!! I first made them at the Lagrima Vanilla Bloggers Night last year and knew immediately they would be something I’d want to make again and again.
Back when I shared with you my No Bake Peanut Butter Pie I talked to you a little bit about Lily’s Sweets chocolate. Well not only have I fallen in love with their Dark Chocolate Premium Baking Chips (which have no sugar added, are all natural, vegan, AND non GMO) but I’ve now also fallen in love with their Holiday Chocolate Bars!! I was able to try the Cinnamon Dark & Hazelnut & Milk and loved BOTH of them! For this recipe I melted down the Hazelnut & Milk which complimented perfectly the toasted hazelnut biscotti. Lily’s Sweets also has a couple of milk chocolate bars (non-holiday flavors) as well as well as a few dark chocolate bars (non-holiday flavors) that I’m sure are fantastic!
Chocolate Dipped Toasted Hazelnut Biscotti
Chocolate Dipped Toasted Hazelnut Biscotti is a great cookie delicious served with your favorite warm drink. Perfectly paired with coffee or hot chocolate, but excellent alone as well! A great treat for the holidays, ideal for neighbors, co-workers, and friends!
- 6 tbsp. butter
- 2/3 c. organic brown sugar tightly packed
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 3 large eggs
- 2 c. Bob’s Red Mill Organic Whole Wheat Flour
- 2/3 c. almond flour
- 3/4 c. hazelnuts chopped & toasted
- 4 Lily's Sweets Hazelnut & Milk Chocolate Bars
Preheat the oven to 325 F. Line a baking sheet with parchment or silicone liner.
In a medium-sized bowl, beat together the butter, sugar, baking powder, cinnamon, salt, and vanilla till smooth. Add the eggs and beat till the mixture is well combined.
Whisk together the flour and almond flour in a separate bowl. Add the flour mix to the wet ingredients, mixing to combine. The batter will be sticky. Stir in the nuts.
Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won’t stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
Place in the oven and bake 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a rack for 20 minutes (or longer).
Place the logs on a cutting board and slice thin, about 1/3 inch. Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
Using a double broiler (or microwave) melt your chocolate bars in a flat rectangle container. Dip your cooled biscotti on one side partially in melted chocolate. Flip over and place un-dipped side onto a wax paper covered cookie sheet. Refrigerate until hardened.
To cut your biscotti, you can cut either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
Adapted from Whole Wheat Cinnamon Almond Biscotti