Biscotti Ingredients:
- 2 Cups All-Purpose Flour
- ½ tsp Salt
- 1 tsp Baking Powder
- 1 Cup Sugar
- 4 Tbsp. Butter, Room Temperature
- 2 Large Eggs
- 1 tsp Finely Grated Orange Zest
- 1 ½ tsp Vanilla Extract
- 1 Cup Roasted Unsalted Hazelnuts, Divided: ¾ cup Coarsely Chopped, ¼ cup Finely Chopped
- Dipping Sauce Ingredients:
- 1 Jar (12.7 oz) of Bonne Maman Chocolate Hazelnut Spread
- 4 Heaping Tbsp. of Solid *Refined Coconut Oil
- *Unrefined oil will work, it will just have more coconut flavor.
Biscotti Directions:
Preheat the oven to 325°F. Roughly chop hazelnuts and roast in the oven for 8–10 min, until fragrant and toasted. Remove and allow to cool. Finely chop ¼ cup for sprinkling on dipped cookies, and coarsely chop ¾ cup to later fold into the dough.
In a small bowl, whisk together flour, salt, and baking powder. In a large bowl with a handheld mixer or the bowl of a stand-up mixer with the whisk attachment, cream butter, sugar, orange zest, vanilla extract, and eggs until thickened and pale.
On medium-low speed, add dry ingredients to wet slowly. Then with a spatula, fold in ¾ cup coarsely chopped hazelnuts until well distributed throughout the dough.
Chill dough for 15 min in the fridge.
Turn dough out onto parchment paper, and with greased or damp hands, divide dough into 2 logs approximately 3 inches wide x 9 inches long. Press down to flatten them to about 2-inches high. Using a sharp knife, score just the top of the loaves diagonally to create lines for cutting through later after first bake.
Bake at 325°F for 20–25 min until dry on top and gives slightly when pressed. Remove and let cool for at least 30 min. Reduce oven temperature to 300°F.
Then cut along scored lines to create cut cookies. Lay cookies on their sides and bake for 7–8 min, flip them and cook for another 7–8 min. Let cookies cool slightly and transfer to the freezer to chill and freeze. *Freezing the cookies will help the chocolate sauce set.
Meanwhile, make your hazelnut chocolate dipping sauce.
Combine 1 jar of Bonne Maman Hazelnut Chocolate Spread with solid refined coconut oil in a small saucepan over low heat. Stir and heat until completely smooth with no lumps. Let cool slightly then transfer to a glass jar with a resealable lid.
After cookies have frozen, remove them from the freezer and dip each cookie in the chocolate sauce, quickly covering just one end and allowing excess chocolate sauce to drip back into the jar. Sprinkle with remaining finely chopped, roasted hazelnuts and set on rack to set. Cookies may be placed in the fridge to encourage a firmer set of chocolate. Cookies will stay fresh in an airtight container in the fridge for 2 weeks.
Remaining hazelnut chocolate sauce can be stored covered on the counter for up to 2 weeks.
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