Bake some Chocolate Nut Biscotti from KRAFT Recipes. These nutty double-chocolate cookies are perfect for dunking in milk or coffee.
What You Need
Original recipe yields 24 servings
1-3/4 cups flour
2 tsp. CALUMET Baking Powder
1/2 cup butter or margarine, softened
2/3 cup sugar
2 egg s
3 oz. BAKER'S Semi-Sweet Chocolate, melted
1/2 cup coarsely chopped PLANTERS Pecan Lovers Mix
1/2 cup BAKER'S Semi-Sweet Chocolate Chips
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Let's Make It
Heat oven to 350°F.
Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing after each addition until well blended. Add melted chocolate; mix well. Gradually add flour mixture, mixing well after each addition. Stir in nuts and chocolate morsels.
Divide dough in half. (Dough will be sticky.) Use lightly floured hands to shape each half into 9-inch log; place, 4 inches apart, on baking sheet sprayed with cooking spray.
Bake 22 min. or until toothpick inserted in centers comes out clean. Transfer logs to cutting board. Cut each log diagonally into 12 slices. Return, cut sides up, to baking sheet. Bake additional 6 to 8 min. on each side or until lightly toasted on both sides. Remove to wire racks; cool completely.
Serve this chocolatey biscotti alongside a cup of tea or coffee or as part of a balanced breakfast.
Melt additional semi-sweet chocolate. Drizzle evenly over cooled biscotti; let stand until firm.
Substitute BAKER'S Premium White Chocolate Morsels for the semi-sweet chocolate morsels.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 biscotti each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.