Introduction

Enjoy the perfect blend of rich chocolate and toasted hazelnuts in our Chocolate Hazelnut Biscotti. These crunchy Italian cookies offer a delightful balance of flavors, making them a perfect accompaniment to your favorite hot beverage or a sweet treat on their own.

Who This Recipe Is For

Ideal for chocolate lovers and those who appreciate the delightful crunch of biscotti. Whether you’re seeking a homemade treat for coffee or tea time, or simply want to indulge in a satisfyingly sweet and nutty cookie, these biscotti promise a delightful experience.

Why Chocolate Hazelnut Biscotti Are Great

The allure of these biscotti lies in their satisfying crunch and the delightful combination of chocolate and hazelnuts. The marriage of rich cocoa with the nutty flavor of hazelnuts creates a treat that’s both decadent and comforting.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hazelnuts, toasted and coarsely chopped
• 1/2 cup semi-sweet chocolate chips or chunks

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the toasted hazelnuts and chocolate chips/chunks until evenly distributed.

Shaping and Baking:

1. Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide.
2. Place the logs onto the prepared baking sheet, leaving space between them.
3. Bake in the preheated oven for 25-30 minutes or until the logs are firm to the touch.
4. Remove the logs from the oven and let them cool on the baking sheet for about 10-15 minutes.

Slicing and Second Bake:

1. Using a sharp knife, diagonally slice the logs into 1/2-inch thick biscotti.
2. Place the biscotti cut-side down back onto the baking sheet and bake for an additional 10-12 minutes, flipping them halfway through, until they are dry and crispy.
3. Once baked, remove from the oven and let the biscotti cool completely on a wire rack.

Kitchen Equipment Needed

• Baking sheet
• Parchment paper
• Mixing bowls
• Wire rack

Storing Leftovers

Store the Chocolate Hazelnut Biscotti in an airtight container at room temperature for up to 2 weeks. Enjoy them with your favorite hot beverage or as a delightful snack.

Recipe Swaps and Variations

Consider dipping one end of the cooled biscotti into melted chocolate and allowing it to set for an extra layer of indulgence.

Conclusion

Indulge in the delightful crunch and decadent flavors of our Chocolate Hazelnut Biscotti—a perfect combination of rich chocolate and toasted hazelnuts. Share these delightful cookies with friends and family for a satisfying treat!