Chocolate and Hazelnut Biscotti
Elevate your coffee break with these indulgent Chocolate and Hazelnut Biscotti — the perfect balance of crispness and rich, nutty flavor. Crafted with real cocoa powder, toasted hazelnuts, and decadent dark chocolate chips, this twice-baked Italian classic offers a gourmet twist on traditional biscotti. The dough is gently shaped into logs, baked to perfection, then sliced and re-baked to achieve their signature crunch. Ideal for dipping into coffee, tea, or even a velvety hot chocolate, these biscotti are irresistibly satisfying yet easy to make. With just 20 minutes of prep, you can whip up a batch that stays fresh for up to two weeks—perfect for gifting or enjoying as an everyday treat.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 150 grams Granulated sugar
- 30 grams Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 120 grams Hazelnuts (toasted and roughly chopped)
- 100 grams Dark chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a medium-sized bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, whisk the eggs, granulated sugar, and vanilla extract until the mixture is smooth and slightly thickened.
Gradually incorporate the dry ingredients into the wet ingredients, stirring until you form a thick, sticky dough.
Fold in the chopped hazelnuts and dark chocolate chips until evenly distributed.
Divide the dough into two equal portions and shape each portion into a log approximately 25 cm (10 inches) long and 5 cm (2 inches) wide. Place the logs on the prepared baking sheet, spacing them apart.
Bake the logs in the preheated oven for 25 minutes, or until firm to the touch. Remove the logs from the oven and allow them to cool for 10 minutes.
Reduce the oven temperature to 150°C (300°F).
Once the logs are cool enough to handle, use a sharp serrated knife to slice them diagonally into 1.5 cm (0.6-inch) thick slices.
Arrange the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10 minutes, then flip the slices and bake for another 10 minutes, or until crisp and dry.
Remove the biscotti from the oven and transfer to a wire rack to cool completely.
Store the biscotti in an airtight container at room temperature for up to two weeks. Enjoy them on their own or with your favorite hot beverage!
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 429.6 g | 156% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 196.7 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 359 mg | 28% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2291 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
