Chocolate Hazelnut Biscotti
Crunchy, indulgent, and delightfully rich, this Chocolate Hazelnut Biscotti recipe is the perfect treat to elevate your coffee break! Combining the deep flavors of unsweetened cocoa and dark chocolate with the nutty crunch of toasted hazelnuts, these twice-baked Italian cookies strike the ideal balance between sweetness and decadence. The dough, enriched with vanilla and studded with chocolate chips, is shaped into logs, baked to perfection, and sliced into those iconic crisp biscotti pieces. Perfect for dipping into your morning espresso or an afternoon cup of tea, these chocolate hazelnut biscotti are easy to make, keep well for weeks, and add a gourmet touch to everyday moments. Whether for gifting or enjoying at home, this recipe promises to be a crowd-pleaser for chocoholics and cookie lovers alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Hazelnuts, toasted and roughly chopped
- 0.75 cups Dark chocolate chips or chunks
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat together the granulated sugar and eggs using a whisk or electric mixer until the mixture is pale and thick, about 2-3 minutes.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring until a sticky dough forms.
Fold in the chopped hazelnuts and dark chocolate chips until evenly distributed.
Lightly flour your hands and shape the dough into two logs, each about 12 inches long and 2-3 inches wide. Place the logs onto the prepared baking sheet, leaving space between them as they will spread during baking.
Bake the logs in the preheated oven for 25-30 minutes, or until they are firm to the touch and slightly cracked on the surface. Remove from the oven and allow them to cool for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, carefully slice the logs diagonally into 3/4-inch thick biscotti.
Place the biscotti slices cut-side down onto the baking sheet and bake them for an additional 10-12 minutes. Flip the slices over and bake for another 10-12 minutes, or until they are dry and crisp.
Remove the biscotti from the oven and allow them to cool completely on a wire rack.
Store the biscotti in an airtight container at room temperature for up to 2 weeks. Enjoy with your favorite coffee or tea!
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 18.3 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 279 mg | 6% | |
*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.
