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Mama Mia’s Hazelnut Biscotti

Prep Time :
20 min
Bake Time :
25 min
Makes :
48 biscottis
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This recipe is:

1/2 cup (125 mL) chopped hazelnuts

1/2 cup (125 mL) canola oil

2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated

3 tbsp (45 mL) white granulated sugar

2 eggs

3 tbsp (45 mL) sugar free hazelnut syrup

2 cups (500 mL) all-purpose flour

3/4 tsp (3 mL) baking powder

1/2 tsp (2 mL) baking soda

1/3 cup (80 mL) nonfat dry milk

2 tbsp (30 mL) Mini Chocolate Chips, melted (optional)


Preheat oven to 350 °F (180 °C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.

Spread hazelnuts in a shallow pan and toast in preheated 350 °F (180 °C) oven for 7-10 minutes. Remove hazelnuts from the oven and cool.

Mix the oil, SPLENDA® Granulated and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.

Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.

Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.

Divide dough in half. Roll each half into a log approximately 3 1/2 inches (8.9 cm) wide by 12 inches (30 cm) long. Place the logs on the prepared sheet 2 inches (5 cm) apart.

Bake in a preheated 350 °F (180 °C) oven for 20-25 minutes.

Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch (1.25 cm) wide. Cool completely.

If desired, lay slices on their sides and drizzle with melted chocolate chips.

Store in airtight containers. Cookies will stay fresh up to 5 days.

Nutrition Information

Amount per Serving:

Serving Size: 1 biscotti

Total Calories: 60

Calories from Fat: 30

Total Fat: 3.5 g

Saturated Fat: 0 g

Cholesterol: 10 mg

Sodium: 30 mg

Total Carbohydrates: 6 g

Fibre: 0 g

Sugars: 2 g

Protein: 1 g

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