Chocolate Hazelnut Biscotti
Deliciously crisp and nutty, these chocolate hazelnut biscotti are perfect for dipping in your favorite beverage. Enjoy them as a satisfying snack or a delightful dessert. This cookbook-worthy recipe combines the rich flavors of chocolate and hazelnuts to create an unforgettable treat that pairs beautifully with coffee or tea.
Equipment
- 1 Mixing bowl
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
- 1 Knife
Ingredients
- 1 and 3/4 cups - 220g all-purpose flour (sifted)
- 1 cup 200g granulated sugar (for sweetness)
- 1/3 cup 40g unsweetened cocoa powder (for rich chocolate flavor)
- 1 teaspoon baking powder - for leavening
- 1/2 teaspoon baking soda - to enhance texture
- 1/4 teaspoon salt - to balance sweetness
- 2 large eggs - for binding ingredients
- 1 teaspoon vanilla extract - for flavor enhancement
- 1/2 cup 75g chopped hazelnuts (adds crunch and nutty flavor)
- 1/2 cup 90g dark chocolate chips (for extra chocolate hit)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs and vanilla extract.
- Gradually add the egg mixture to the dry ingredients until fully combined.
- Fold in hazelnuts and chocolate chips.
- Shape the dough into a log about 12 inches long on the prepared baking sheet.
- Bake for 25-30 minutes, or until the log is firm to the touch.
- Remove from oven and let cool for about 15 minutes before slicing the log into 1-inch thick slices.
- Lay the slices standing on their sides back on the baking sheet and bake for an additional 10-15 minutes until crisp.
- Allow biscotti to cool on a wire rack before serving.
Notes
For a nut-free version, simply omit the hazelnuts and replace them with dried fruits.
Store biscotti in an airtight container for up to two weeks.
For an extra chocolatey flavor, drizzle melted chocolate on top once cooled.