Chocolate hazelnut biscotti
Chocolate hazelnut biscotti features rich cocoa and crunchy hazelnuts, enhanced with a hint of citrus from orange zest. This easy-to-make Italian cookie is perfect for enjoying with coffee or as a delightful snack.
Cook time 25 min
Prep time 25 min
Ingredients:
1 cup hazelnuts2 cups all-purpose white wheat flour
2 tbsp dry cocoa powder
3/4 cup sugar
1 tsp baking powder
1 tsp cinnamon
3 eggs
2 tbsp orange zest
Chocolate hazelnut biscotti is a delightful Italian cookie that combines the rich flavors of cocoa and hazelnuts with a hint of citrus from orange zest. Perfect for dipping in your morning coffee or enjoying as an afternoon treat, this biscotti is both crunchy and flavorful. Easy to make and even easier to enjoy, let's dive into this delicious recipe.
Instructions:
- Preheat your oven to 350°F (175°C).
- Place the hazelnuts on a baking sheet and roast them in the preheated oven for about 10-12 minutes, or until their skins begin to crack. Remove them from the oven and let them cool slightly.
- Place the roasted hazelnuts in a clean kitchen towel and rub them to remove as much of the skins as possible. Set the skinless hazelnuts aside. If some skins remain, that's okay.
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, sugar, baking powder, and cinnamon. Stir well to evenly distribute all dry ingredients.
- In a separate bowl, lightly beat the eggs. Add the orange zest to the beaten eggs and mix.
- Gradually add the egg and orange zest mixture to the dry ingredients, mixing until a dough forms. If the dough is too dry, you can add a little more beaten egg, 1 tablespoon at a time.
- Once the dough has come together, gently fold in the roasted hazelnuts until they are evenly distributed throughout the dough.
- Divide the dough in half. On a lightly floured surface, shape each portion into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Place the logs on a baking sheet lined with parchment paper, leaving enough space between them as they will expand.
- Bake the logs in the preheated oven for about 25-30 minutes, or until they are firm to the touch and slightly golden around the edges. Remove from the oven and let them cool on the baking sheet for about 10 minutes.
- Reduce the oven temperature to 300°F (150°C). Once the logs are cool enough to handle, transfer them to a cutting board. Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
- Place the slices cut side down back onto the baking sheet. Bake them in the oven for an additional 10-15 minutes. Flip the biscotti slices over and bake for another 10-15 minutes, or until they are dry and crisp.
- Remove the biscotti from the oven and let them cool completely on a wire rack. Once completely cooled, they can be stored in an airtight container for several weeks.
Making chocolate hazelnut biscotti at home is a rewarding experience that yields delicious, dunkable cookies perfect for any time of day. By following these tips and using quality ingredients, you can create biscotti that rivals those found in the best Italian bakeries. Enjoy the process and savor every bite!
Chocolate hazelnut biscotti FAQ:
The biscotti logs are baked for about 25-30 minutes at 350°F (175°C) until firm and slightly golden. After slicing, the biscotti are baked again at 300°F (150°C) for a total of 20-30 minutes (10-15 minutes per side) to achieve the desired crispness.
Once completely cooled, store the biscotti in an airtight container at room temperature. They can last for several weeks, maintaining their crunch.
Yes, you can substitute hazelnuts with other nuts such as almonds or walnuts, but this will alter the flavor profile slightly.
The biscotti are done when they are dry and crisp to the touch. They should be slightly golden around the edges, and when sliced, the interior should not be soft or doughy.
If your dough seems too dry, you can add a little more beaten egg, one tablespoon at a time, until it reaches the right consistency.
Cooking Tips:
- Toasting the hazelnuts before baking will enhance their flavor. Simply spread them on a baking sheet and roast in a preheated oven at 350°F (175°C) for about 10 minutes, then let them cool before adding to the dough.
- For a more intense chocolate flavor, you can add chocolate chips or chunks to the dough.
- To achieve the perfect biscotti texture, make sure to slice the logs while they are still slightly warm. This will prevent them from crumbling.
- If you prefer a softer biscotti, reduce the second baking time by a few minutes.
- Store your biscotti in an airtight container to keep them fresh and crunchy for up to two weeks.
Nutrition Facts
6 ServingsCalories 430kcal
Protein 12g
Carbohydrates 66g
Fiber 5g
Sugar 27g
Fat 16g
More recipes
Vegan date caramel apples
Delicious vegan date caramel apples coated in creamy date caramel.
21 Apr 2026Honey, walnut and olive oil cookies
Enjoy sweet and nutty Honey, Walnut, and Olive Oil Cookies.
21 Apr 2026Chicken breast with mozzarella, mint and prosciutto
Delicious pan-fried chicken topped with mozzarella and prosciutto.
21 Apr 2026Spaghetti with mushrooms, garlic and oil
A quick pasta dish with mushrooms, garlic, and white wine.
21 Apr 2026Orange and almond biscotti
Crispy orange and almond biscotti, perfect with coffee or tea.
21 Apr 2026Peanut butter and chocolate fridge bars
No-bake peanut butter and chocolate fridge bars, perfect for snacks.
21 Apr 2026