Chocolate hazelnut biscotti
Indulge in the perfect blend of chocolate and hazelnut with this easy-to-make biscotti recipe. Featuring all-purpose flour, rich cocoa powder, crunchy hazelnuts, sweet orange zest, and a hint of cinnamon, these delightful biscotti are ideal for a cozy snack or a gourmet coffee companion. Try them today for an irresistible treat!
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.
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.
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!
Nutrition per serving
6 ServingsCalories 430kcal
Protein 12g
Carbohydrates 66g
Fiber 5g
Sugar 27g
Fat 16g
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