Sugar Free Chocolate Hazelnut Biscotti


A friend of mine gave me this recipe for Sugar Free Chocolate Hazelnut Biscotti.   I haven’t made it yet but she says it is “quite good.”  Since it is sugar-free it is not real sweet but when craving "something chocolate" this should help!  

And the wonderful flavor of hazelnut pairs well with chocolate.  Hazelnuts can be found in most grocery stores along with the other tree nuts. But, if you can’t find hazelnuts feel free to substitute whatever you have on hand.

This recipe is not completely sugar free, because it calls for “semi-sweet mini chocolate chips” because sugar free ones can be difficult to find.  If you can find them it would be completely sugar free, if not it has a very low sugar content, which should be fine, unless you have a intolerance for sugar


SF CHOCOLATE HAZELNUT BISCOTTI REcipe


Ingredients:

  • 5 Tbsp butter, melted
  • 5 Tbsp splenda (sugar substitute)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 2 Tbsp cocoa powder
  • 1/4 c semi-sweet mini chocolate chips
  • 1/4 c hazelnuts, chopped, lightly toasted

Directions:

  1. Position one of your oven racks in the center of your oven and preheat 350°F
  2. Cover baking sheet with parchment paper or grease and flour baking sheet, set aside
  3. In a large bowl mix until combined the melted butter and Splenda. You can use an electric mixer fitted with a paddle attachment
  4. Add the eggs and vanilla extract, mixing everything together.
  5. In another bowl sift together the flour, baking powder, and cocoa; add to the liquid ingredients and mix well. Add the chocolate chips and hazelnuts and blend in.
  6.  Remove the dough from the bowl and place it on a lightly floured surface. Knead briefly until the dough comes together.
  7. Roll it out into a cylinder, 12-inches long and place on the prepared baking sheet.
  8. Flatten the dough with the palm of your hand to form a flat log that is about 2 1/2 inches wide.
  9.  Bake for 18 to 20 minutes, until set.
  10. Remove from oven and cool until you can handle the log. When is cool , cut it into 1/2 inch slices and place them back on the baking sheet about a 1/2 inch apart.
  11. Return to the oven and bake again for 15 minutes, or until crispy.
  12. Remove from oven, cool completely and store in an air tight container.


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