Two-Tone Biscotti

Two-Tone Biscotti

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Rated: 2
  • Makes: 70 servings
  • Prep 30 mins
  • Cool 1 hr
  • Bake 25 mins
  • Bake 20 mins to 25 mins
  • Serving Size: 1 cookie
  • Carb Grams Per Serving: 12


  • 2/3 cup butter, softened
  • 1 1/3 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 teaspoon vanilla
  • 4 cups all-purpose flour
  • 1 1/2 cups semisweet chocolate pieces, melted and cooled
  • 1 cup finely chopped hazelnuts (filberts)
  • 1 tablespoon finely shredded orange peel


  1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  2. Divide dough in half; place each half in a bowl. Into half of the dough, stir the melted chocolate and 1/2 cup of the nuts. Into the other half of the dough, stir the orange peel and the remaining 1/2 cup nuts.
  3. Divide each half of the dough into 3 portions. With lightly floured hands, shape each dough portion into a rope about 14 inches long. Place a rope of each color side by side on an ungreased cookie sheet lined with parchment paper. Twist ropes around each other several times. Flatten slightly to a 2 inch width. Repeat with the other ropes to make 3 twists total, placing twists about 4 inches apart on the cookie sheet.
  4. Bake about 25 minutes or until lightly browned. Cool on cookie sheet about 1 hour or until completely cool.
  5. Preheat oven to 325 degrees F. Transfer baked twists to a cutting board. Cut into 1/2-inch-thick slices. Place slices on the same cookie sheet. Bake for 10 minutes. Turn slices over; bake for 10 to 15 minutes more or until dry and crisp. Transfer cookies to a wire rack; cool. Makes about 70 cookies.


  • Nutrition facts are based on one cookie.

Nutrition Facts Per Serving:

Servings Per Recipe: 70
PER SERVING: 91 cal., 4 g total fat (1 g sat. fat), 17 mg chol., 12 g carb. (1 g fiber), 2 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Fat (d.e): 1