Chocolate Biscotti Recipe with Hazelnuts

A close up photo of chocolate covered chocolate biscotti garnished with nuts, on a white dessert plate.

Chocolate Biscotti Recipe with Hazelnuts

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.

Course Dessert

Cuisine Italian

Prep Time 30

Cook Time 40

Total Time 1 10

Servings biscotti

Calories 64kcal

Author Maria Vannelli (retired RD)

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.

Video

Notes

Find helpful step-by-step PHOTOS in the post and a SHORT VIDEO in the RECIPE CARD to guide you through the recipe.

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.

Optional 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.

*recipe from Canadian Living Magazine

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