Mama Mia’s Hazelnut Biscotti Recipe

48 servings, ready in 45 minutes

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.


  • 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)

Nutrition information

per serving
Total Fat 3.50g
Sodium 0.30mg
Total Carbohydrates 6.0g
Sugars 2.00g
Protein 1.00g

Share this recipe