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
Units
Scale
- 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