Eggcellent Biscotti

This crisp, flavourful biscotti is excellent for dipping in a hot cup of freshly brewed coffee.


  • ⅔ cup ( 170 mL ) butter
  • 1 1/3 cups ( 325 mL ) sugar
  • 3 tsp ( 15 mL ) baking powder
  • ¼ tsp ( 1.25 mL ) salt
  • 4 eggs
  • 1 1/2 tsp ( 7.5 mL ) vanilla or almond extract
  • 4 cups ( 1 L ) all-purpose flour
  • 1 1/2 cups ( 375 mL ) semi-sweet chocolate chips, melted and cooled
  • 1 cup ( 250 mL ) hazelnuts (filberts), finely chopped
  • 2 tbsp ( 30 mL ) orange peel, finely shredded


  1. Preheat oven to 375°F (180°C).
  2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until blended. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
  3. Divide dough in half and place in separate bowls. Stir melted chocolate and ½ of the nuts into one bowl. Stir the orange peel and remaining nuts into the second bowl.
  4. Divide each bowl of dough into 3 portions. With lightly floured hands, shape each portion into a rope about 14 inches long. Place a rope of each colour side by side on an ungreased cookie sheet. Twist ropes around each other several times. Flatten slightly to a 2-inch width. Repeat with the other ropes, placing twists about 4 inches apart on the cookie sheet. Bake biscotti in a 375°F (180°C) oven about 26 minutes or until lightly browned. Cool on cookie sheet for 1 hour or until completely cool.
  5. Transfer loaves to a cutting board. Cut each loaf crosswise into ½-inch thick slices. Lay slices, cut side down, on the cookie sheet. Bake in a 325°F (160°C) oven for 10 minutes. Turn the slices over and bake 10 to 15 minutes more or until dry and crisp. Transfer cookies to a wire rack; cool.
  6. Makes about 70 biscotti.