You will quickly appreciate the simplicity of these Chocolate Biscotti with the nutty addition of hazelnuts. These twice baked cookies provide the perfect crunch and their crispy texture makes them ideal dunking cookies.
This post was originally published on November 30, 2014 and republished on January 25, 2019 with updated content, photos and a video. Thanks for watching and sharing.
Would you be surprised if I told you that I have an obsession with biscotti?
I’m guessing you probably already know this since I do have a blog called She Loves Biscotti 🙂
If you have visited here before, I’ve already mentioned that my mom’s recipe for Almond Biscotti is the best. Naturally, since I grew up with these homemade biscotti, I am a little biased.
Today, I would like to share another easy biscotti recipe with all of you that includes chocolate and hazelnuts.
When I first made this recipe, I had a feeling that my search for this type of chocolate flavored Italian cookie was over. You know a biscotti is good when it is always the first one to disappear from the cookie tray and that is what happens every time I make this recipe.
I’ve had this recipe in my baking repertoire for over a decade and I can’t wait to share it with all of you.
What do I need to make Chocolate Biscotti?
- Hazelnuts. In a pinch, you can replace with almonds, walnuts or even pecans.
- Dry Ingredients. Flour, baking powder and salt.
- Cocoa Powder. Natural or dutch process.
- Butter. Just enough so that there is a nice crunchy texture.
- Sugar. Just the right amount.
- Eggs. Let’s get them at room temperature.
- Vanilla extract. If possible, use the real stuff.
- Bittersweet chocolate. You are going to love biting into a chocolate chunk.
As far as accessories are concerned, you need a stand mixture (or a hand-held one).
You will also require a cookie sheet lined with parchment paper. Finally, you need a cutting board and a sharp knife to properly slice these Italian biscotti cookies.
Are you ready to make some twice baked Italian cookies? Let’s begin…
How to make Chocolate Biscotti:
The first thing we need to do is roast the hazelnuts.
Preheat the oven to 325°F (160°C); Spread about 1 cup of raw hazelnuts on a baking sheet and toast in oven for about 12-15 minutes, or until 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 skin.
Another method to remove the skins is to place them in a bowl and cover with another bowl and just shake vigorously. This movement will loosen the skins from the hazelnuts.
Allow to cool slightly and coarsely chop. Set aside while we prepare the biscotti dough.
In a bowl, beat the softened butter and sugar until fluffy. Use the paddle attachment.
Add the eggs, 3 in total, one at a time.
Make sure to scrape down the sides of the bowl in between the addition of the eggs; add the vanilla extract.
Next, add the dry ingredients (flour, cocoa powder, baking powder and salt). With a wooden spoon, combine.
The biscotti dough is definitely firm.
Add the chopped toasted hazelnuts and the chocolate chunks and combine. Here comes the fun part!
Divide dough into quarters and shape each section into a rectangle shaped log. Apply a gentle pressure to smooth the tops and the sides of the biscotti loaf. If you prefer a longer shaped biscotti, divide dough into thirds. Try shaping them about 2 inches wide and about 3/4 inch thick.
Place on a parchment lined cookie sheet and bake for approximately 30 minutes or until firm to the touch. Transfer to rack and allow to cool down before attempting to slice them.
Place the biscotti loaf on a wooden board and with a serrated knife, slice the dough diagonally about 1/2 – 3/4 inch thick.
Place the sliced cookies back on the baking sheet and in the oven they go for about another 20-30 minutes (the longer they stay in the oven, the crisper they get). Turn them over at around the 10 minute mark.
The only thing left to do is make that espresso and enjoy!
Tips, Tricks and Recipe Notes:
- Replace hazelnuts by walnuts, pecans or even almonds if more convenient.
- Use either natural or dutch process cocoa powder.
- For a more decadent biscotti, try dipping one end in melted chocolate. We would probably have to change the name to double chocolate biscotti or perhaps triple chocolate biscotti!
- Although these cookies are twice baked, feel free to omit the second baking time for a more tender cookie.
- Replace the bittersweet chocolate chunks with chocolate chips.
Are biscotti supposed to be hard? Biscotti should be firm and crunchy, not hard and dry. Remember, you have control as to how dry you want your biscotti to be by controlling the amount of time of the second bake. Keep in mind that the biscotti will continue to harden once removed from the oven.
Is there a special technique to cutting biscotti? Although there is no special technique, there are some guidelines that 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 in a downward motion.
Biscotti Recipes we love:
ORIGINS OF THE RECIPE FOR CHOCOLATE BISCOTTI:
Baking at home presents opportunities, not only to try something new, but to also make and remake those recipes that family and friends have come to expect in the cookie jar – like these Chocolate Biscotti.
I discovered this recipe in a Canadian Living Holiday Best Magazine (2003). If you make as many cookies during the holiday season as I do, you quickly realize that starting with an easy and easily freezable recipe is all-important, and these chocolate hazelnut biscotti fit the bill. In fact, this is true of any biscotti recipe.
No matter what time of the year it is, your family and friends are sure to appreciate these chocolate biscotti cookies.
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,
★★★★★ 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!
- 1 cup hazelnuts raw
- 2 3/4 all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 4 oz bittersweet chocolate chopped
- Preheat oven to 325°F (160°C). Position rack in the center.
- Line baking sheet with parchment paper.
- Spread hazelnuts on a baking sheet and toast in 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 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, baking powder, and salt). Set aside.
- In a large mixing bowl, or bowl of electric mixer fitted with 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 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 into a log.
- Bake for approximately 23- 30 minutes or until firm to the touch. Transfer to rack and let cool slightly.
- Transfer to cutting board.
- Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
- Place the sliced cookies back on the baking sheets, and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crisper they get). Turn them over at around the 10 minute mark.
- Remove from oven and enjoy 🙂
I have often been asked about the type of cocoa I use...I prefer to use Rodelle baking cocoa (it's available at Costco or amazon). *recipe lightly adapted from Canadian Living Magazine
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