This crunchy cookie gets its rich flavor from two kinds of chocolate candy bars and hazelnut liqueur.

Recipe by Southern Living July 2010


Credit: Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio

Recipe Summary

25 mins
1 hr
1 hr 45 mins
20 mins
Makes about 2 1/2 dozen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Stir together first 4 ingredients in a bowl. Stir in candy bar chunks.

  • Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until blended and stopping to scrape down sides as needed. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture (1 cup at a time) alternately with liqueur (1 Tbsp. at a time). Beat until blended after each addition.

  • Divide dough in half. Roll each dough half into a 16-inch-long log, and place on a greased baking sheet. Flatten each log to 3/4-inch thickness. (Dough will be soft and sticky.)

  • Bake at 350° for 20 to 25 minutes or just until golden. Remove baked logs, keeping oven on.

  • Cut each log crosswise into 3 equal sections. Transfer each section to a cutting board, and cut into 1/2-inch-thick slices, wiping knife clean after every 2 cuts. Transfer biscotti to baking sheet, cut sides up.

  • Turn oven off. Let biscotti stand in oven, with door closed, 1 hour.

  • Note: For testing purposes only, we used Hershey's Skor Bars for milk chocolate-covered buttery toffee candy bars, Hershey's Symphony Bars for milk chocolate candy bars, and Frangelico for hazelnut liqueur.