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To make Chocolate Hazelnut Biscotti, you need some key items. Here’s the list: - 1 cup hazelnuts, toasted and coarsely chopped - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 2 large eggs - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1/2 cup dark chocolate chips These ingredients work together to create a rich, crunchy treat. The hazelnuts add a nutty flavor while the cocoa gives a deep chocolate taste. You must use fresh hazelnuts for the best flavor. You can add a few optional ingredients to make your biscotti even more special: - Zest of 1 orange Adding orange zest gives a bright and fresh hint to the chocolate. It balances the rich flavors nicely. If you love citrus, you should try it! Getting the right amounts of each ingredient is very important. Here are my tips: - Use dry measuring cups for flour and cocoa powder. - Make sure to spoon the flour into the cup, then level it off with a knife. - Use a kitchen scale if you have one. This helps you measure by weight for more accuracy. These small steps make a big difference in baking. They help ensure your biscotti turn out perfect every time! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, take a baking sheet and line it with parchment paper. This paper helps the biscotti not stick. In a medium bowl, mix the flour, cocoa powder, baking powder, and salt. Whisk these together until they blend well. This step adds flavor and structure. Set this bowl aside for later. In a large bowl, crack the eggs and add the sugar. Beat them together until they look pale and fluffy. This should take about 2-3 minutes. Then, stir in the vanilla extract. If you want, add the orange zest for a fresh twist. Gradually add the dry mix to the wet mix. Stir until just combined. Now, fold in the chopped hazelnuts and dark chocolate chips. Turn the dough out onto a floured surface. Shape it into two logs, about 12 inches long and 2 inches wide. Place the logs on the baking sheet, leaving space in between. Bake for 25-30 minutes until firm. After baking, let the logs cool for about 10 minutes. Use a serrated knife to slice the logs diagonally into 1/2 inch thick pieces. Lay the slices back on the baking sheet, cut side up. Bake for another 10-12 minutes until they get crispy. Once done, let them cool on a wire rack. Enjoy your delightful biscotti! To toast hazelnuts, spread them on a baking sheet. Set your oven to 350°F (175°C). Bake them for about 10-12 minutes. Keep an eye on them, so they don’t burn. You want them to be golden. After toasting, let them cool before chopping. Chopping helps release their rich flavor. For the best texture, mix your dough until just combined. Over-mixing can make the biscotti tough. You want a moist but firm dough. When shaping, make sure the logs are not too thick. Thin logs will bake more evenly. After slicing, bake them again until crispy but not hard. Use a good mixing bowl and a whisk for the wet ingredients. A serrated knife works best for slicing the logs. A baking sheet lined with parchment paper makes cleanup easy. A wire rack helps cool the biscotti evenly. Having these tools will make your baking smooth and fun. Pro Tips Use Fresh Hazelnuts: For the best flavor, toast raw hazelnuts in a dry skillet until golden brown. This enhances their nutty taste and aroma. Don’t Overmix: When incorporating the dry ingredients, mix until just combined to ensure your biscotti are tender rather than tough. Slice with Care: Use a serrated knife to slice the logs when they are slightly warm, as this will help prevent crumbling and ensure clean cuts. Store Properly: Keep your biscotti in an airtight container at room temperature to maintain their crispness. They also freeze well for longer storage. {{image_2}} You can change the flavor by using other nuts. Try almonds, walnuts, or pecans. Each nut adds a unique taste. You can also use seeds like pumpkin or sunflower seeds. They bring extra crunch and nutrition. Just make sure to toast them first for the best flavor. Adding dried fruits makes biscotti more fun. Chopped dried cherries, cranberries, or apricots work well. They add sweetness and chewiness. You can also mix in spices like cinnamon or nutmeg. A pinch of these spices can give your biscotti a warm, cozy flavor. If you need a gluten-free option, use almond flour. It gives a nutty taste and a soft texture. You can also try a gluten-free all-purpose blend. Just check the package for the right amount. This way, everyone can enjoy your chocolate hazelnut biscotti! To keep your Chocolate Hazelnut Biscotti fresh, store them in an airtight container. This keeps moisture out and maintains their crunch. You can use a glass jar or a plastic container. If you have multiple flavors, label each container. This way, you know what tasty treat you have inside. When stored properly, biscotti can last for about 2 weeks at room temperature. If you want them to stay fresh longer, consider freezing them. Biscotti can also last up to 3 months in the freezer. Just remember to let them cool completely before storing. Freezing biscotti is a great way to enjoy them later. First, slice the biscotti as directed. Then, arrange the pieces in a single layer on a baking sheet. Freeze them for about 1 hour until firm. After that, transfer them to a freezer bag. Be sure to remove as much air as possible. When you're ready to enjoy, just thaw them at room temp. You can even warm them in the oven for a few minutes for that fresh-baked taste. I love serving chocolate hazelnut biscotti with a warm cup of coffee or tea. You can also dip them in melted chocolate for extra flavor. They are crunchy and perfect for dipping. Yes! You can make these biscotti ahead of time. Once baked, they keep well in an airtight container for up to two weeks. You can also freeze them for longer storage. Just thaw before serving. Biscotti are done when they feel firm to the touch and golden brown. After the first bake, slice them and bake again until crispy. This second bake ensures the perfect crunch. You can substitute some ingredients if needed. Use almond flour for gluten-free biscotti. You can swap hazelnuts for almonds or walnuts. Dark chocolate can be replaced with white chocolate or milk chocolate. Biscotti pair well with coffee, tea, or hot chocolate. A sweet dessert wine also complements them nicely. The rich flavors of chocolate and hazelnuts shine with these drinks. You now know how to make Chocolate Hazelnut Biscotti, from ingredients to storage. Remember to choose your flavors wisely. Toast the hazelnuts just right for the best taste. Use the tips to get that perfect texture. Store them well to enjoy later. Try different nuts or fruits for fun twists! This recipe is flexible—have fun with it. Enjoy a delightful treat that pairs well with coffee or tea. Happy baking!

Chocolate Hazelnut Biscotti

Deliciously crunchy biscotti with chocolate and hazelnuts, perfect for dipping in coffee.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup hazelnuts, toasted and coarsely chopped
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup dark chocolate chips
  • 1 zest orange (optional, for a hint of citrus)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the eggs and sugar together until pale and fluffy, about 2-3 minutes.
  • Stir in the vanilla extract and orange zest (if using).
  • Gradually mix in the dry ingredients until just combined.
  • Fold in the chopped hazelnuts and dark chocolate chips until evenly distributed.
  • Turn the dough onto a lightly floured surface and shape it into two logs, about 12 inches long and 2 inches wide.
  • Place the logs onto the prepared baking sheet, spacing them a few inches apart.
  • Bake for 25-30 minutes or until the logs are firm to the touch. Remove from the oven and let them cool for about 10 minutes.
  • Using a serrated knife, slice the logs diagonally into 1/2 inch thick pieces.
  • Place the sliced biscotti back onto the baking sheet, cut side up, and bake for an additional 10-12 minutes, until crispy.
  • Allow to cool completely on a wire rack before serving.

Notes

Optional orange zest adds a hint of citrus flavor.
Keyword biscotti, chocolate, cookies, hazelnut