Friends, I’m delighted to share my recipe for decadent chocolate hazelnut biscotti that perfectly combines two of my favorite flavors – rich chocolate and nutty, toasted hazelnuts. As a baker at Food and Meal who adores all things chocolate, playing with new twists on classic cookies fills me with such joy and creativity.
And ever since childhood when my grandmother would bake batches of biscotti for dipping into coffee on lazy Sundays, I’ve found such nostalgic comfort in their twice-baked crunch. Now, I can’t wait for you all to sink your teeth into these chocolatey, hazelnutty biscotti with your morning brew!
With just a few humble ingredients like cocoa powder, chopped hazelnuts, and a touch of fruity olive oil, these crunchy cookies transform into a sublime treat. I love how the toasty nut flavor plays off the bittersweet chocolate, making them intensely flavorful yet not too sweet. Perfect for any time you need a little pick-me-up!
So preheat those ovens, friends. Let’s get baking biscotti bursting with chocolate and hazelnut bliss in every hearty crunch. Dip them in milk, coffee or tea and enjoy!
Chocolate Hazelnut Biscotti Recipes
Chocolate Hazelnut Biscotti
Equipment
Ingredients
- 1 1/2 cups hazelnuts toasted, husked
- 3 cups all purpose flour
- 2/3 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter 2 sticks,room temperature
- 2 cups sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup chocolate chips semisweet
Instructions
- Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
- Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
- Transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Chocolate Hazelnut Biscotti in a Microwave
Begin by melting butter in a microwave-safe bowl, blending it with granulated sugar, eggs, and vanilla extract until a velvety mixture emerges. In a separate bowl, a dance of flavors unfolds as all-purpose flour, cocoa powder, baking powder, and salt unite, gradually intertwining with the wet ingredients to form a dough. Elevate the texture with the addition of chopped hazelnuts and chocolate chips, their symphony resonating throughout.
Watch the magic unfold as you shape the dough into a log, and let the microwave weave its charm, transforming the log into a firm and slightly dry Biscotti masterpiece. A brief interlude for cooling precedes the grand finale – slicing the log into individual pieces, followed by a microwaving encore to achieve that coveted crispiness. As the biscotti cool, anticipate the moment of indulgence, savoring the delightful crunch that accompanies each bite. With this quick and easy microwave method, relish the joy of freshly baked Chocolate Hazelnut Biscotti in the blink of an eye.
Tips for making Chocolate Hazelnut Biscotti
Serving Suggestions
Begin by melting butter in a microwave-safe bowl, blending it with granulated sugar, eggs, and vanilla extract until a velvety mixture emerges. In a separate bowl, a dance of flavors unfolds as all-purpose flour, cocoa powder, baking powder, and salt unite, gradually intertwining with the wet ingredients to form a dough. Elevate the texture with the addition of chopped hazelnuts and chocolate chips, their symphony resonating throughout.
Watch the magic unfold as you shape the dough into a log, and let the microwave weave its charm, transforming the log into a firm and slightly dry Biscotti masterpiece. A brief interlude for cooling precedes the grand finale – slicing the log into individual pieces, followed by a microwaving encore to achieve that coveted crispiness. As the biscotti cool, anticipate the moment of indulgence, savoring the delightful crunch that accompanies each bite. With this quick and easy microwave method, relish the joy of freshly baked Chocolate Hazelnut Biscotti in the blink of an eye.
Cooking Tips
Through trial and a few errors, I’ve learned that toasting the hazelnuts first really intensifies their lovely flavor and enhances that irresistible nuttiness in each bite. Just be careful not to scorch them! Also, resist the urge to overbake. It’s better to pull them out of the oven when they still look a tad underdone, as they’ll continue to firm up as they cool. And be gentle when you go to slice the logs! I’ve cracked one too many a log by slicing too soon or handling them too roughly post-bake. Patience pays off with perfect slices every time.
Frequently Asked Questions about Chocolate Hazelnut Biscotti
- How should I store leftover Chocolate Hazelnut Biscotti? To keep your biscotti crisp, store them in an airtight container at room temperature for up to two weeks. For longer storage, freeze them in an airtight bag or container for up to three months.
- Can I use different nuts in this recipe? Absolutely! You can substitute hazelnuts with almonds, pistachios, or your favorite nuts for a unique twist on the classic biscotti.
- Can I make this biscotti less sweet? Certainly. Adjust the sugar quantity to your taste. Reducing it slightly won’t compromise the biscotti’s texture.
- What’s the best way to achieve a perfect crunch? The key is in the double baking process. Ensure the biscotti log is baked until firm, and the second bake dries them out to achieve that signature crunch.
- Can I customize the add-ins? Absolutely! Feel free to experiment with different add-ins like dried fruits, white chocolate chips, or even a hint of orange zest for a personalized twist.
Conclusion
Friends, as I bring this chocolate hazelnut biscotti post to a close, I hope I’ve inspired you all to preheat those ovens and get baking! These twice-baked Italian cookies, bursting with nutty, chocolatey flavor in every crunchy bite, are sure to be a new favorite treat with your morning coffee or afternoon tea.
And with just a few simple ingredients like cocoa powder, chopped toasted hazelnuts, and a touch of fruity olive oil, you simply can’t go wrong. Be sure to check out the full recipe details over at Food and Meal for tips on achieving that perfect crunch with every batch.
We’re always dreaming up new sweet and savory recipes to nourish your body and delight your tastebuds at Food and Meal. And if these chocolate hazelnut beauties have you craving more nutty, chocolatey comfort, then stay tuned! More biscotti magic is sure to come.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.