Imagine a crisp, crunchy Italian cookie that's not just a treat, but an experience - where rich dark chocolate meets toasted hazelnuts in a symphony of flavor that transforms your ordinary coffee break into a gourmet moment. These Double Chocolate Hazelnut Biscotti aren't just cookies; they're a decadent journey that combines traditional Italian baking techniques with irresistible chocolate indulgence that will have everyone begging for your recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 1 cup hazelnuts, toasted and chopped
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Toast the hazelnuts in a dry skillet over medium heat, stirring frequently until fragrant and lightly golden, about 5-7 minutes. Allow to cool, then roughly chop.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined and no lumps remain.
- In a separate large mixing bowl, beat the granulated sugar and eggs together using an electric mixer until light and slightly fluffy, about 2-3 minutes.
- Add vanilla extract to the egg mixture and mix until incorporated.
- Gradually fold the dry ingredients into the wet ingredients, mixing until a soft dough forms.
- Gently fold in the chopped toasted hazelnuts and dark chocolate chips, distributing them evenly throughout the dough.
- Divide the dough into two equal portions and shape each into a long, flat log about 12 inches long and 2-3 inches wide on the prepared baking sheet.
- Bake the logs for 25-30 minutes, until they are firm to the touch and slightly cracked on top.
- Remove from the oven and let cool for 10 minutes, then reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Arrange the biscotti slices cut-side down on the baking sheet and bake for an additional 10-15 minutes, flipping halfway through, until crisp and dry.
- Transfer biscotti to a wire rack and let cool completely. They will continue to crisp as they cool.
- Optional: Melt additional dark chocolate and drizzle or dip the cooled biscotti for extra chocolate decadence.
Tips
- Toast hazelnuts carefully to enhance their nutty flavor without burning
- Use room temperature eggs for better dough consistency
- Make sure to slice biscotti at a diagonal for that classic professional look
- Allow biscotti to cool completely to achieve maximum crispness
- Store in an airtight container to maintain texture for up to two weeks
- For extra elegance, consider partially dipping or drizzling with melted dark chocolate
- Use a serrated knife for clean, precise cuts when slicing the baked logs
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 3g
Fat: 8g
Saturated Fat: g
Cholesterol: 25mg
