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Hershey’s Kissables Candies Chocolate Biscotti: A Sweet Nostalgia

The first time I tasted biscotti, I was a wide-eyed culinary student, intimidated by the thought of twice-baked cookies. It seemed like such an intricate process, almost like alchemizing humble ingredients into something extraordinarily crunchy and enduring. Now, decades later, the gentle crackle of biscotti still evokes that sense of delighted discovery, but this recipe, studded with colorful Hershey’s Kissables, adds a playful twist—a nostalgic reminder that even sophisticated treats can embrace a bit of childlike joy. This chocolate biscotti is a delightful blend of classic Italian tradition and American candy charm.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 37-40 minutes
Total Time: 57-60 minutes
Servings: 42
Yield: 3 1/2 dozen cookies
Dietary Type: Not specified

Ingredients

1/3 cup butter, softened
2/3 cup granulated sugar
2 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup Hershey’s Special Dark Cocoa
2 teaspoons toasted almonds, chopped
2 teaspoons baking powder
1/2 cup powdered sugar
2 teaspoons milk
3/4 cup Hershey’s Kissables Brand Chocolate Candy

Equipment Needed

Cookie sheet
Mixing bowls
Electric mixer
Wire rack
Measuring cups and spoons
Small bowl for glaze
Fork or small spoon for drizzling

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a cookie sheet and set it aside. A silicone baking mat or parchment paper can also be used for easy cleanup.
In a large mixing bowl, beat the softened butter until creamy using an electric mixer. Gradually beat in the granulated sugar until the mixture is light and fluffy. This step is crucial for creating a tender biscotti.
Add the eggs one at a time, beating well after each addition. Stir in the almond extract and vanilla extract, mixing until everything is thoroughly blended. The extracts provide a wonderful aroma and enhance the overall flavor profile.
In a separate bowl, stir together the all-purpose flour, Hershey’s Special Dark Cocoa, toasted almonds, and baking powder. The cocoa adds a rich, deep chocolate flavor that complements the sweetness of the Kissables.
Gradually beat the dry ingredients into the butter mixture until everything is thoroughly blended. Be careful not to overmix, as this can lead to a tough biscotti. The dough should be firm but pliable.
On a lightly floured surface, shape the dough into 2 (9-inch long) rolls. Ensure the rolls are uniform in thickness for even baking. Place the rolls on the prepared cookie sheet, leaving some space between them. Flatten the rolls slightly with your hands.
Bake for 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. The rolls should be firm to the touch and lightly browned.
Remove the cookie sheet from the oven and cool the rolls on the cookie sheet on a wire rack for 1 hour. This cooling period is essential for the biscotti to firm up before the second bake.
After cooling for an hour, preheat the oven again to 350°F (175°C). Using a serrated knife, carefully cut each roll diagonally into 1/2-inch-thick slices. The serrated knife will help prevent the biscotti from crumbling during slicing.
Place the slices, cut side down, on an ungreased cookie sheet. Bake for 12 to 15 minutes, or until the cookies are dry and crisp. This second bake is what gives biscotti its signature crunch. Keep a close eye on them to prevent burning.
Transfer the cookies to a wire rack and cool completely.
While the biscotti are cooling, prepare the glaze. In a small bowl, stir together the powdered sugar and milk until smooth. If necessary, add additional milk, 1/2 teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the biscotti but thin enough to drizzle easily.
Once the biscotti are completely cool, drizzle the glaze over the cookies. Before the drizzle sets, place 3 to 4 Kissables on each cookie. The Kissables add a pop of color and a burst of chocolate flavor.
Allow the drizzle to set completely before serving.

To Toast Almonds: Spread the almonds on a cookie sheet. Bake at 350°F (175°C), stirring occasionally, for 8 to 10 minutes, or until lightly browned. Remove from the cookie sheet immediately and cool completely.

Expert Tips & Tricks

For a more intense chocolate flavor, use Dutch-processed cocoa powder.
If you don’t have almond extract, you can substitute it with an equal amount of vanilla extract or omit it entirely.
To prevent the biscotti from becoming too hard, store them in an airtight container as soon as they are cooled.
For a festive touch, use different colors of Hershey’s Kissables to match the occasion or holiday.
If the glaze becomes too thick, add a few drops of milk at a time until it reaches the desired consistency.
For a softer biscotti, reduce the second baking time by a few minutes.
Experiment with different nuts, such as pistachios or hazelnuts, instead of almonds.

Serving & Storage Suggestions

These Hershey’s Kissables Chocolate Biscotti are perfect served with a cup of coffee, tea, or hot chocolate. They can also be enjoyed as a standalone treat. To store, place the completely cooled biscotti in an airtight container at room temperature. They will stay fresh for up to 2 weeks. For longer storage, you can freeze them for up to 2 months. Thaw completely before serving. Reheating is not necessary, but a brief warming in a low oven can enhance their aroma and texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	55.7 kcal	N/A
Calories from Fat	N/A	31%
Total Fat	1.9 g	2%
Saturated Fat	1 g	5%
Cholesterol	14 mg	4%
Sodium	31.2 mg	1%
Total Carbohydrate	8.7 g	2%
Dietary Fiber	0.3 g	1%
Sugars	4.6 g	N/A
Protein	1 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum or add it separately to provide structure to the biscotti.
Dairy-Free: Use a dairy-free butter substitute and non-dairy milk, such as almond milk or soy milk, in the glaze.
Flavor Variations: Add orange zest or anise extract to the dough for a different flavor profile. You can also incorporate dried cranberries or other dried fruits.
Nut-Free: Omit the toasted almonds or substitute them with seeds like sunflower or pumpkin seeds.
Seasonal: For the holidays, add a pinch of cinnamon or nutmeg to the dough.

FAQs (Frequently Asked Questions)

Q: Why are my biscotti so hard?
A: Biscotti are meant to be crunchy, but if they are too hard, it could be due to overbaking during the second bake. Reduce the baking time by a few minutes. Also, ensure you are slicing them thinly enough.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough, shape it into rolls, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Allow the dough to warm slightly before slicing and baking.

Q: My glaze is too thin. How can I thicken it?
A: Gradually add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency.

Q: Can I use regular cocoa powder instead of Hershey’s Special Dark Cocoa?
A: Yes, but the flavor will be slightly different. Hershey’s Special Dark Cocoa provides a richer, deeper chocolate flavor.

Q: How do I prevent the Kissables from melting during baking?
A: The Kissables are added after the biscotti are baked and glazed, so melting shouldn’t be an issue. Just make sure the biscotti are completely cooled before adding the glaze and candies.

Final Thoughts

These Hershey’s Kissables Chocolate Biscotti are more than just cookies; they’re a delightful combination of tradition and fun, perfect for sharing with loved ones or enjoying as a personal treat. The slight bitterness of the dark chocolate combined with the sweetness of the glaze and the playful pop of the Kissables make for a truly unique and satisfying experience. I encourage you to try this recipe and put your own creative spin on it. Don’t hesitate to share your feedback and variations – happy baking!