December 3, 2018

Chocolate Hazelnut Biscotti ~ A perfect Christmas Treat

Biscotti is the plural form of biscotto originating from the medieval Latin word biscoctus, meaning “twice-baked”. The main reason of baking it twice was that they become dry and can be stored for very long periods of time. They can be a very good travel food. This Biscotti were commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy and Argentina they are also known as “cantuccini”. This Biscotti’s are twice baked, oblong-shaped, dry, crunchy and may be dipped in a drink traditionally Vin Santo. (Source Wikipedia)

Chocolate Hazelnut Biscotti

Traditionally the mixture use to consist of exclusively of flour, sugar, eggs, pine nuts and almonds that are roasted or skinned. Modern recipes often contains nuts (almonds, pine nuts, pistachios and hazelnuts are popular choices) or spices such as anise or cinnamon. Since the biscotti are very dry, this are traditionally served with a drink, into which they may be dunked. In Itally typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo. Outside of Italy, they more frequently accompany coffee or tea. (Source Wikipedia)

Chocolate Hazelnut Biscotti

When I saw this Chocolate Hazelnut Biscotti on this site, I had immediately bookmarked it and something I wanted to make since long. So I decided to make this for this Bakeathon where we a group of bloggers will be sharing some fabulous bakes for the whole month of December. I have not chosen any particular theme due to time constraints as I thought it will be easy to accommodate all types of bakes in terms of baking and eating as well, instead of just focusing only on cookie or cakes. So enjoy a whole month of Delicious bakes from me and my friends.

Chocolate Hazelnut Biscotti

This Chocolate Hazelnut Biscotti is loaded with chunks of toasted hazelnuts and have a good deep chocolate flavour. Generally chocolate chunks or choco chips are added to any biscuit but here the chocolate is processed along with the sugar until finely ground. You can see that in the pic below. I knew this Chocolate Hazelnut Biscotti will be a favourite in my house specially with my son. I had baked this and he had just returned from school. Being a chocolate lover, he was not able to resist. They were hot and not even cooled and I have to literally hold him for a few minutes for them to cool down :-). After his lunch he enjoyed them thoroughly. I thought it would be a bit difficult for my 2 year old to have them, but she was happily enjoying them. So this is an another addition to my snack or cookie cupboard and are much healthier as it is without any preservatives and much less sugar than the store bought ones.

So here goes the recipe:

Ingredients

  • 1 Cup (150 gms) Hazelnuts
  • 120 gms Dark Chocolate (One can use semi sweet or Milk one too), Coarsely chopped
  • 1 Cup (210 gms) Dark Brown Sugar
  • 1 3/4 Cups (210 gms) All purpose Flour/ Plain Flour / Maida
  • 1/3 Cup (30 gms) Cocoa Powder
  • 1 tbsp (4 gms) Instant Coffee powder
  • 1 tsp (5 gms) Baking Soda
  • 1/4 tsp Salt
  • 3 Eggs
  • 1 1/2 tsp Pure Vanilla Extract

Instructions

  • Toasting the Hazelnuts
    • Preheat oven to 180 Deg C (350 Deg F).
    • Line a baking sheet with parchment paper.
    • Spread the hazelnuts on the baking sheet and bake for about 15 minutes or until lightly browned and fragrant.
    • Do turn them in between around 8 minutes.
    • Once done remove and let it cool.
    • Rub it between your palms to remove the skin off.
    • Alternatively you can put all the hazelnuts in a clean towel and gently rub them. This will take the skin off.
    • Chop the Hazelnuts coarsely
  • Reduce the oven temperature to 150 Deg C (300 Deg F)
  • In a food processor or a powerful blender, add in the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine.
  • Then in a large bowl , sift the flour, cocoa powder, coffee powder, baking powder and salt.
  • In a bowl of electric stand mixer or with a hand mixer beat the eggs and vanilla extract until combined (around 1 min)
  • Add the chocolate/sugar mixture and combine.
  • Next add in the flour mixture and beat until it roughly forms a dough, adding in the coarsely chopped hazelnuts in between.
  • Dust your working surface with flour and with floured hands divide the dough into 2 equal portions.
  • Form a log shape from each of the 2 portions. (You might need some extra flour if your dough is wet. Do not add too much flour though)
  • Transfer the log’s into a prepared baking sheets lined with parchment paper.
  • Bake for 35-40 minutes at 150 Deg C until firm to touch.
  • Remove from the oven, and let it cool down on a wire rack for 10-15 minutes.

Chocolate Hazelnut Biscotti

  • Transfer the cooled logs into a cutting board.
  • Using a serrated or a sharp knife cut into slices 3/4 inch (around 2 cm) thick.
  • Arrange the cut slices on a baking sheet.

Chocolate Hazelnut Biscotti

  • Bake for 10 minutes.
  • Turn the slices over and bake again for 10 minutes or until crisp and dry.
  • Remove from oven and let it cool on wire rack.
  • This will store in an airtight container for several weeks.
  • One can even glaze it with chocolate.

Notes

  • You might need some extra flour if your dough is wet.
  • Just add a teaspoon at a time, in between your palms to work the dough. Do not add too much flour
5 from 1 vote
Chocolate Hazelnut Biscotti
Print
Chocolate Hazelnut Biscotti ~ A perfect Christmas Treat
Prep Time
10 mins
Cook Time
1 hr 15 mins
Cooling Time
10 mins
Total Time
1 hr 35 mins
 

This Chocolate Hazelnut Biscotti are loaded with hazelnuts and have a deep chocolate flavour. They are twice-baked, making them perfect as Cupboard and Travel Snacks.

Course: Dessert
Cuisine: Italian
Keyword: Biscotti, Chocolate, Cocoa Powder, Cookies, Hazelnut
Author: Renu Agrawal-Dongre
Ingredients
  • 1 Cup (150 gms) Hazelnuts
  • 120 gms Dark Chocolate, Coarsely chopped (One can use semi sweet or Milk one too)
  • 1 Cup (210 gms) Dark Brown Sugar
  • 1 3/4 Cups (210 gms) All purpose Flour/Plain Flour/ Maida
  • 1/3 Cup (30 gms) Cocoa Powder
  • 1 tbsp (4 gms) Instant Coffee powder
  • 1 tsp (5 gms) Baking Soda
  • 1/4 tsp Salt
  • 3 Eggs
  • 1 1/2 tsp Pure Vanilla Extract
Instructions
Toasting the Hazelnuts
  1. Preheat oven to 180 Deg C (350 Deg F).
  2. Line a baking sheet with parchment paper.
  3. Spread the hazelnuts on the baking sheet and bake for about 15 minutes or until lightly browned and fragrant.
  4. Do turn them in between around 8 minutes.
  5. Once done remove and let it cool.
  6. Rub it between your palms to remove the skin off.
  7. Alternatively you can put all the hazelnuts in a clean towel and gently rub them. This will take the skin off.
  8. Chop the Hazelnuts coarsely
Making the Biscotti
  1. Reduce the oven temperature to 150 Deg C (300 Deg F)
  2. In a food processor or a powerful blender, add in the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine.
  3. Then in a large bowl , sift the flour, cocoa powder, coffee powder, baking powder and salt.
  4. In a bowl of electric stand mixer or with a hand mixer beat the eggs and vanilla extract until combined (around 1 min)
  5. Add the chocolate/sugar mixture and combine.
  6. Next add in the flour mixture and beat until it roughly forms a dough, adding in the coarsely chopped hazelnuts in between.
  7. Dust your working surface with flour and with floured hands divide the dough into 2 equal portions.

  8. Form a log shape from each of the 2 portions. (You might need some extra flour if your dough is wet. Do not add too much flour though)

  9. Transfer the log's into a prepared baking sheets lined with parchment paper.
  10. Bake for 35-40 minutes at 150 Deg C until firm to touch.
  11. Remove from the oven, and let it cool down on a wire rack for 10-15 minutes.
  12. Transfer the cooled logs into a cutting board.
  13. Using a serrated or a sharp knife cut into slices 3/4 inch (around 2 cm) thick.
  14. Arrange the cut slices on a baking sheet.
  15. Bake for 10 minutes.
  16. Turn the slices over and bake again for 10 minutes or until crisp and dry.
  17. Remove from oven and let it cool on wire rack.
  18. This will store in an airtight container for several weeks.
  19. One can even glaze it with chocolate.
Recipe Notes
  • You might need some extra flour if your dough is wet.
  • Just add a teaspoon at a time, in between your palms to work the dough. Do not add too much flour

Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

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Chocolate Hazelnut Biscotti - are loaded with hazelnuts and have a deep chocolate flavour. They are twice-baked, making them perfect as Cupboard and Travel Snacks.

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