These Chocolate Hazelnut Biscotti blend a classic cookie with the flavors of hot chocolate and hazelnuts and they’re just perfect for coffee dipping. They’re nice and crunchy and have lots of chocolate and toasted hazelnuts. These cookies make great gifts because they last a long time, which is always a bonus.
Biscotti are a childhood favorite of mine. My grandma always had a plate of freshly baked biscotti at her house and I have fond memories of enjoying those crunchy cookies with a cozy mug of hot chocolate.
I learned how to make these 20 years ago but I never developed my own recipe. So I had to try! These do not disappoint. The process of making these delicious “twice baked” cookies can seem a little intimidating, but they’re actually very easy to make. I wanted a dough that was easy to shape and had a nice texture. The key is to make sure that they’re crunchy enough to not crumble when dipped in a hot drink but also not so crunchy that you break a tooth. They’re full of chocolate with a little bit of espresso powder for added flavor. The toasty hazelnuts add nuttiness, creaminess, and a little sweetness. They remind me of a Nutella hot chocolate.
Biscotti can be enjoyed in a variety of ways. You can serve these after dinner with a dessert wine or you have have them for breakfast with a hot cup of coffee or tea. With this recipe, I think the hazelnuts and chocolate go especially well with coffee.
How to make Chocolate Hazelnut Biscotti
- Prep your dry ingredients, melt your butter, toast the hazelnuts at 400 for 10 minutes, rub skins off and chop.
- In a bowl or stand mixer, combine melted butter and sugar. Add eggs and vanilla. This should take about 3 minutes.
- Add the flour, baking powder and salt. Mix till mostly combined, scrape down sides of bowl and mix until fully combined. Add in chopped, toasted hazelnuts and chocolate chips and combine.
- On a parchment lined baking sheet, scrape the dough out and shape into a 9 inch by 4 inch rectangular shape, log or whatever shape you want. You can make two smaller logs if you wish, or a longer, skinnier one for smaller biscotti.
- Bake 25-30 minutes. They will be hard on the outside and a little soft on the inside still. Take out of the oven and cool for at least 30 minutes, or the cookies will break if you cut them too soon.
- Cut the ends of the biscotti off and eat an early treat. Slice diagonally or vertically into 1 inch slices and bake for an additional 15 minutes. Once removed the centers will still be slightly soft in the middle but will crisp up while they cool.
- Allow to cool and have fun dipping!
Tips and Tricks
- Try macadamia nuts, almonds, pecans or walnuts if you can’t get hazelnuts.
- Optional: To toast hazelnuts, place nuts on a sheet pan and set in a 350 degree F oven, toast for 10 minutes. Stir the nuts halfway through, remove from oven and place on a kitchen towel. Wrap the towel and allow to steam for a minute or so, using the towel rub the skins off and then proceed to chop.
- You can divide the dough in two and make smaller logs. Temperature or time do not need to be adjusted.
- This recipe makes about 10 biscotti, double the recipe if needed.
- Biscotti stored in an airtight container will last two weeks.
Looking for any other chocolate recipes?
Happy baking!
If you do try these Chocolate Hazelnut Biscotti, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!
PrintChocolate Hazelnut Biscotti
- Total Time: 1 hour
- Yield: 10 Biscotti 1x
Description
These Chocolate Hazelnut Biscotti blend a classic cookie with the flavors of hot chocolate and hazelnuts, they’re just perfect for coffee dipping.
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder
- 2/3 cups granulated sugar
- 4 tablespoons butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup dark or milk chocolate chips
- 1/2 cup chopped and toasted hazelnuts (or any nut you have on hand)
Instructions
- Optional: Preheat oven to 400 degrees F. Once preheated, toast hazelnuts for 10 mins on a sheet pan. If they have skins, rub between a towel for a few minutes and then chop. If they have no skins, allow to cool and then chop. Set aside for later. Turn down oven temperature to 350 degrees F.
- Prepare a sheet pan with parchment paper. In a small saucepan melt the butter, set aside to let cool for a few minutes.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, salt and espresso powder. Set aside.
- In a stand mixer or a large bowl, add butter and sugar and mix on medium until combined and slightly fluffy about 2-3 minutes. Add eggs and mix until fully combined, another 30 seconds. Add vanilla and combine. Scrape down bowl if needed.
- Add the flour mixture on low speed and mix until combined. Scraping down the bowl once or twice. Mix in chocolate chips and chopped, toasted hazelnuts.
- Scrape the dough on to the prepared baking sheet, using your hands shape into a 9×5 inch log. It will be about 1 inch thick.
- Bake for 25 minutes, remove and cool for 30 minutes.
- Make 1 1/2 inch slices, lay the biscotti on their sides and bake for an additional 15 minutes.
- Allow to cool and have fun dipping!
Notes
- Try macadamia nuts, almonds, pecans or walnuts if you can’t get hazelnuts.
- Optional: To toast hazelnuts, place nuts on a sheet pan and set in a 350 degree F oven, toast for 10 minutes. Stir the nuts halfway through, remove from oven and place on a kitchen towel. Wrap the towel and allow to steam for a minute or so, using the towel rub the skins off and then proceed to chop.
- You can divide the dough in two and make smaller logs. Temperature or time do not need to be adjusted.
- This recipe makes 10 biscotti, double the recipe if needed.
- Biscotti stored in an airtight container will last two weeks.
- Prep Time: 20
- Cook Time: 40