Chocolate Hazelnut and Ginger Biscotti
Indulge in the irresistible combination of flavors with these Chocolate Hazelnut and Ginger Biscotti, a gourmet twist on the classic Italian treat. These twice-baked delights boast a harmonious medley of toasted hazelnuts, chunks of rich dark chocolate, and the warm, zesty kick of crystallized ginger. Perfectly crunchy and golden, they strike the ideal balance of sweetness and spice, making them a luxurious pairing for coffee, tea, or hot chocolate. Crafted with simple pantry ingredients and ready in just over an hour, these biscotti are easy to make and keep beautifully for up to two weeks, making them a perfect choice for gifting or everyday enjoyment. Impress your friends and family with this elegant, flavor-packed recipe that transforms a traditional favorite into a gourmet masterpiece.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 0.5 teaspoon salt
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 50 grams crystallized ginger, finely chopped
- 100 grams hazelnuts, toasted and roughly chopped
- 80 grams dark chocolate, roughly chopped
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 175°C (350°F) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and eggs. Beat with a handheld or stand mixer on medium speed for 2-3 minutes until the mixture is pale and slightly thickened.
Add the vanilla extract and melted butter to the egg mixture, and mix until fully incorporated.
Gradually fold in the dry ingredients into the wet ingredients using a spatula until a cohesive dough forms. Do not overmix.
Gently fold in the chopped crystallized ginger, hazelnuts, and dark chocolate until evenly distributed.
Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a log approximately 30 cm (12 inches) long and 5 cm (2 inches) wide. Transfer the logs onto the prepared baking sheet, leaving ample space between them.
Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Lower the oven temperature to 150°C (300°F).
Using a sharp serrated knife, slice the logs diagonally into 1.5 cm (0.6 inch) thick slices. Place the slices cut side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 12-15 minutes per side, flipping them halfway through, until they are crisp and golden.
Remove the biscotti from the oven and cool completely on a wire rack before serving or storing.
Store the biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 8.9 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 70 mg | 1% | |
*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.
