You will love how easy it is to make this Chocolate Biscotti Recipe. The addition of hazelnuts creates twice-baked cookies with a perfect crunch. Their crispy texture also makes them ideal dunking cookies for your cup of coffee.
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Can I let you in on a little secret? I’ve been baking biscotti my entire adult life—over 40 years!
These crunchy, twice-baked cookies are more than just a treat in my house; they’re a tradition.
If you’ve been here before, you probably already know how much I love biscotti—especially my mom’s almond biscotti, a recipe I grew up with.
But today, I’m re-sharing a different favorite: this chocolate biscotti recipe. It’s one I’ve been perfecting for decades, and the combination of rich cocoa, bittersweet chocolate, and toasted hazelnuts creates a cookie that’s rich, nutty, and perfectly crunchy.
Originally inspired by a holiday magazine years ago, this recipe has evolved into a year-round favorite.
Recently, I made a few tweaks—reducing the flour slightly and adding a touch of espresso powder to deepen the chocolate flavor, and shortening the second bake time for a slightly less dry texture while still keeping that signature biscotti crunch. I also experimented with swapping hazelnuts for pecans, then dipped the biscotti in dark chocolate and finely chopped pecans.
The result? A new favorite!
Whether plain or coated in chocolate and garnished with chopped nuts, these biscotti are as versatile as they are delicious.
For Christmas, Valentine’s Day, Easter, or just a weekday treat, these chocolate biscotti are sure to become a favorite in your home, too.
Jump to:
Prep and Cook Time
The total time to make these hazelnut biscotti can be estimated as follows:
- Prep Time: 30 minutes (including toasting and chopping hazelnuts, making the dough, and shaping the logs)
- First Bake Time: 25–30 minutes
- Cooling Time: 10 minutes
- Second Bake Time: 10 minutes
- Chocolate Glaze (Optional): 10 minutes (melting and dipping)
Total Time: 1 hour and 20 minutes if adding the chocolate glaze, or 1 hour and 10 minutes without it.
This biscotti recipe is perfect for a weekend baking project or a treat any time of year!
Ingredients and Substitutions
- Hazelnuts: In a pinch, you can swap these out with almonds, walnuts, or even pecans for a different nutty flavor.
- Dry Ingredients: All-purpose flour, baking powder, and salt — the essentials to hold everything together.
- Cocoa Powder: Use either natural or Dutch-processed cocoa powder for that rich chocolate flavor.
- Butter: Just the right amount to create a deliciously crunchy texture.
- Sugar: A perfectly balanced amount to sweeten up the biscotti.
- Eggs: Make sure they’re at room temperature for the best consistency
- Vanilla extract: If possible, opt for the real thing for a more authentic flavor.
- Bittersweet chocolate: You’ll love biting into these chunks of chocolate! You can also use milk chocolate for a sweeter twist.
- Espresso Powder (optional but highly recommended): A small amount of espresso powder deepens the flavor of the chocolate and adds a delightful richness. If you have tried my chocolate pizzelle recipe, you know how much of a difference this ingredient can make!
Mise en Place
The first thing we need to do is to prepare the roasted hazelnuts.
Preheat the oven to 325°F (160°C). Spread about 1 cup (135 grams) of raw hazelnuts on a baking sheet and toast in the oven for about 12-15 minutes or until the skins begin to crack.
Remove from the oven and wrap the hazelnuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove the skin.
Another method to remove the skins is to place them in a bowl, cover them with another bowl, and shake vigorously. This movement will loosen the skins of the hazelnuts.
Allow to cool slightly and coarsely chop. Set aside for now.
Step-by-Step Directions
Now that the hazelnuts are cooling down, we can start preparing the biscotti dough.
Increase the oven temperature to 350°F (175°C).
In a medium bowl, whisk together 320 grams (2¼ cups) of all-purpose flour, 43 grams (½ cup) of unsweetened cocoa powder, ½ teaspoon of espresso powder, 1½ teaspoons of baking powder, and ¼ teaspoon of salt. Set aside for now.
In the bowl of a stand mixer fitted with the paddle attachment, cream ½ cup (113 grams) of softened butter and 1 cup (200 grams) of granulated sugar until light and fluffy. Alternatively, you can use a handheld mixer.
Beat in 3 eggs (room temperature), one at a time.
Make sure to scrape down the sides of the bowl after adding the eggs. Mix in 2 teaspoons of vanilla extract until fully combined.
Next, add the dry ingredients to the wet ingredients.
Mix with a wooden spoon until a dough forms. The biscotti dough is firm.
Fold in 4 oz (113 grams) of chopped bittersweet chocolate and the chopped hazelnuts until evenly distributed.
Divide dough into quarters—shape dough into a rectangle-shaped log. Apply gentle pressure to smooth the tops and the sides of the biscotti loaf. Try shaping the logs 12-inches long (30 cm), about 1½-inches wide (4 cm). NOTE: If you prefer a longer-shaped biscotti, divide the dough into thirds.
Place logs on a parchment-lined cookie sheet. Bake for approximately 25-30 minutes or until firm to the touch. Transfer logs to a wire rack and allow them to cool down for about 6-10 minutes before attempting to slice them.
Place the biscotti loaf on a wooden board. Using a serrated knife, slice the logs diagonally into ½–¾ inch (1.25–2 cm) pieces.
Place the slices cut-side down on the baking sheet. Bake for another 10 minutes, flipping the biscotti halfway through for even crispness. Let them cool completely on a wire rack. For extra crispy biscotti, let them bake for up to 30 minutes (the longer they stay in the oven, the crisper and harder they get).
Optional Dark Chocolate Glaze
Melt 4 oz (113 g) bittersweet chocolate in a heatproof bowl over barely simmering water. Drizzle or coat the melted chocolate over the tops of the cooled biscotti. If desired, sprinkle with finely chopped toasted nuts. Allow the glaze to set before serving.
The only thing left to do is make that espresso and dunk!
Tips
- Make sure your eggs and butter are at room temperature. This helps create a smooth batter and ensures even mixing.
- Toasting the hazelnuts not only enhances their flavor but also helps to make them easier to chop.
- Keep an eye on your biscotti during the second bake. They should be firm and golden but not too dry. This is the step that gives them their signature crunch.
- Although these cookies are twice baked, feel free to omit the second baking time for a more tender cookie.
FAQ
Biscotti should be firm and crunchy, not hard and dry. By controlling the second bake’s time, you control how dry you want your biscotti to be. Remember that the biscotti will continue to harden once removed from the oven.
Although there is no special technique, some guidelines will contribute to a perfectly sliced biscotti: make sure the biscotti loaf has cooled down; use a sharp, serrated knife and cut at an angle.
Espresso powder is a finely ground, concentrated coffee made from brewed and dried espresso beans. It dissolves quickly and enhances the flavor of chocolate in baked goods without adding a strong coffee taste.
Once they are at room temperature, they keep well in containers for a good couple of weeks. A slight flow of air will help them stay crispy! Glass or ceramic containers, as well as cookie tins, are best for these cookies. Placing tissue paper at the bottom can help absorb any excess moisture.
For freezer storage, place in freezable containers or resealable bags. Consume within three months.
Biscotti Recipes
If you are looking for more biscotti flavors, be sure to check out all of my Biscotti recipes.
Recipe Inspiration
Baking at home is a chance to explore new flavors while revisiting recipes that have become cookie jar staples, like these crunchy chocolate biscotti.
These chocolate cookies are not just delicious; they’re irresistible!
Every time I make them, they’re the first to disappear from the cookie tray—a sure sign of a winning recipe!
I first discovered this recipe in a Canadian Living Holiday Best Magazine back in 2003. During the holiday season, when my kitchen turns into a cookie-baking marathon, I’ve learned the importance of having recipes that are both simple and freezer-friendly.
These chocolate hazelnut biscotti checked all the boxes, quickly becoming a favorite not just for the holidays but all year round. They’re especially perfect for celebrations like Valentine’s Day and Easter.
Whether you’re baking for a festive occasion or just craving something chocolatey, these twice-baked cookies are sure to be a success with family and friends.
Who knows? They might just become your go-to biscotti recipe too!
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this chocolate biscotti recipe, I would love to hear about it in the comments below, and be sure to rate the recipe!
Recipe
Chocolate Biscotti Recipe with Hazelnuts
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Ingredients
- 135 grams hazelnuts raw, 1 cup
- 320 grams all-purpose flour 2¼ cups
- 43 grams unsweetened cocoa powder ½ cup
- ½ teaspoon espresso powder
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter softened, 113 grams
- 1 cup granulated sugar 200 grams
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 4 oz bittersweet chocolate 113 grams, chopped
Instructions
- Preheat oven to 325°F (160°C). Position rack in the center.
- Line a large baking sheet with parchment paper.
- Spread hazelnuts on a baking sheet and toast in the oven for about 12-15 minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove the skin. Let cool and coarsely chop.
- Increase the oven temperature to 350°F (175°C).
- In a medium bowl, sift or whisk together the dry ingredients (flour, cocoa, espresso powder, baking powder, and salt). Set aside.
- In a large mixing bowl or bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until fluffy.
- Beat in the eggs, one at a time.
- Add vanilla extract.
- Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated (do not over mix).
- Fold in chopped hazelnuts and chopped chocolate.
- Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 12-inch log. Flatten each biscotti log until 1½ inches wide.
- Bake for approximately 25-30 minutes or until firm to the touch. Transfer to a rack and let cool slightly.
- Transfer to a cutting board.
- Using a serrated knife, slice cookies diagonally into ½–¾ inch (1.25–2 cm) pieces.
- Place the slices cut-side down on the baking sheet.
- Bake for another 10 minutes, flipping the biscotti halfway through for even crispness. For extra-crispy biscotti, bake for up to 30 minutes (the longer they stay in the oven, the crisper and harder they get).
- Remove from the oven and let them cool completely on a wire rack.
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS CHOCOLATE BISCOTTI RECIPE IS TO MAKE
Video
Notes
- Make sure your eggs and butter are at room temperature. This helps create a smooth batter and ensures even mixing.
- Toasting the hazelnuts not only enhances their flavor but also helps to make them easier to chop.
- Keep an eye on your biscotti during the second bake. They should be firm and golden but not too dry. This is the step that gives them their signature crunch.
- Although these cookies are twice baked, feel free to omit the second baking time for a more tender cookie.
Nutrition
This post was originally published on November 30, 2014, and republished on January 25, 2019 with updated content, photos and a video. It was updated on January 24, 2021 and recently on January 16, 2025, with updated photos and content. Thanks for watching and sharing.
Anne
I’m going to make these and I have a question. When you say espresso powder, do you mean ground espresso coffee beans? Or is espresso powder something different?
Maria
Thanks for your interest Anne. Great question! Espresso powder is not the same as ground espresso beans. It’s a very fine, concentrated instant coffee made specifically for baking. If you don’t have espresso powder, you can try finely grinding instant coffee, but ground espresso beans won’t dissolve the same way. It is an optional ingredient but I find it makes a big difference in the final product. Hope that helps. Let me know if you have any more questions. Happy Baking!
Sandra
Maria, I love all your biscotti recipes. I have made the chocolate ones without any nuts and they are just as good. after they are baked I have used white chocolate (melted) & I take a baby or cocktail fork & scrolled it over the whole loaf after they are cooled. Everyone says they are delicious. I give them along with the almond biscotti for Christmas.
Maria
Thanks so much Sandra! What a wonderful variation! I love it!