Chocolate Hazelnut Biscotti (classic)
Printed from Inclusive Kitchen — Chocolate Hazelnut Biscotti
Chocolate hazelnut biscotti are a delightful treat that perfectly balance the rich flavors of chocolate and the nutty crunch of hazelnuts. Originating from Italy, biscotti were traditionally made to be dry and crunchy, allowing them to be stored for long periods—a necessity for travelers and soldiers. These twice-baked cookies are not just a snack; they are an experience, especially when paired with a warm cup of coffee or tea.
The classic version of chocolate hazelnut biscotti is simple yet elegant, showcasing the beauty of its ingredients. With a crisp exterior and a tender crumb, these biscotti are perfect for dunking. The addition of chocolate chips and chopped hazelnuts elevates the flavor profile, making each bite a delightful surprise. And let’s be honest, who doesn’t love a cookie that doubles as a coffee stirrer?
Making biscotti is a straightforward process, but it does require a bit of patience. The dough is formed into logs and baked until firm, then sliced and baked again to achieve that signature crunch. The result is a cookie that is not only delicious but also versatile; you can enjoy them plain, or drizzle them with melted chocolate for an extra touch of indulgence. Just be careful not to eat them all in one sitting—though I won’t judge if you do!
So, gather your ingredients and get ready to impress your friends and family with these delightful chocolate hazelnut biscotti. They make a wonderful gift, or simply a treat for yourself. After all, life is too short to skip dessert, especially when it involves chocolate and hazelnuts!
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped hazelnuts
- 0.5 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1 cup of granulated sugar, 0.5 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 0.5 teaspoon of salt. This dry mixture will provide the structure for your biscotti.
- In a separate bowl, beat 3 large eggs and add 1 teaspoon of vanilla extract. Whisk until well combined, then pour this mixture into the dry ingredients. Stir until a dough begins to form.
- Fold in 1 cup of chopped hazelnuts and 0.5 cup of semi-sweet chocolate chips. The nuts and chocolate will add texture and flavor, making each bite a little piece of heaven.
- Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide. Ensure the logs are evenly shaped for consistent baking.
- Place the logs on the prepared baking sheet, leaving space between them as they will spread slightly. Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch.
- Remove the baking sheet from the oven and allow the logs to cool for about 10 minutes. This cooling period makes them easier to slice without crumbling.
- Using a serrated knife, slice the logs diagonally into 1-inch thick pieces. The diagonal cuts not only look nice but also create more surface area for crunch.
- Arrange the sliced biscotti cut-side down on the baking sheet. Bake again for 15 minutes, then flip them over and bake for an additional 10 minutes. This second baking ensures they are thoroughly dried and crunchy.
- Once baked, remove the biscotti from the oven and let them cool completely on a wire rack. They will continue to harden as they cool.
- Store the cooled biscotti in an airtight container at room temperature for up to two weeks. They also make a lovely gift when packaged nicely.
- If desired, melt some additional chocolate and drizzle it over the cooled biscotti for an extra touch of decadence. Just be sure to let it set before serving.
Nutrition (per serving)
- Calories: 120
- Carbs g: 15
- Protein g: 2
- Fat g: 6
- Sugar g: 5
