Description
These Double Chocolate Hazelnut Biscotti combine rich cocoa and dark chocolate chips with crunchy toasted hazelnuts for a perfect twice-baked Italian treat. Crispy on the outside and chewy inside, these biscotti are ideal for dipping in coffee or hot chocolate.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup (4 tablespoons) melted butter
Add-ins
- 1/2 cup dark chocolate chips
- 1/2 cup chopped toasted hazelnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar together until the mixture is creamy and slightly thickened. Then, stir in the melted butter until fully incorporated.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet mixture, folding gently until a dough forms. Then fold in the dark chocolate chips and chopped toasted hazelnuts evenly.
- Shape the Dough: Divide the dough into two equal portions and shape each into a log approximately 12 inches long on the prepared baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for about 25 minutes, or until the logs are firm to the touch.
- Cool and Slice: Allow the logs to cool slightly on the baking sheet for about 10 minutes to firm up before slicing diagonally into individual biscotti pieces.
- Second Bake (Optional): For classic biscotti crunch, you can return the sliced pieces to the oven and bake an additional 10-15 minutes at 300°F (150°C), flipping halfway through, until dry and crisp.
Notes
- Ensure hazelnuts are toasted to enhance their flavor before adding to the dough.
- You can substitute dark chocolate chips with semi-sweet or milk chocolate chips based on preference.
- For a gluten-free version, use a gluten-free flour blend tested for baking.
- Allow biscotti to cool completely before storing in an airtight container to maintain crispness.
- Double baking the slices leads to a crunchier biscotti, perfect for dunking in coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
