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Chocolate Hazelnut Biscotti are a perfect tea time snack loaded with hazelnuts and with a deep chocolate flavour. They are twice-baked, making them perfect as Cupboard Snacks, travel food or edible gifts for festivals.
What is Biscotti?
Biscotti is the plural form of biscotto originating from the medieval Latin word biscoctus, meaning “twice-baked”. These Biscotti were commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy and Argentina they are also known as “cantuccini”.
These Biscotti are twice-baked, oblong-shaped, dry, crunchy and may be dipped in a drink traditionally Vin Santo. (Source Wikipedia)
How to Serve biscotti?
In Italy 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)
Why is biscotti so hard?
Since they are baked twice, they become dry and hard. The main reason for 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.
What’s Biscotti made of?
Traditionally the mixture use to consist exclusively of flour, sugar, eggs, pine nuts and almonds that are roasted or skinned. Modern recipes often contain nuts (almonds, pine nuts, pistachios and hazelnuts are popular choices) or spices such as anise or cinnamon.
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.
I knew this Chocolate Hazelnut Biscotti will be a favourite in my house especially 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 another addition to my snack or cookie cupboard and is much healthier as it is without any preservatives and much less sugar than the store-bought ones.
Recipe process of Chocolate Hazelnut Biscotti
Dry ingredients are added to a bowl. The wet ingredients eggs and vanilla extract are beaten for a minute. The dry ingredients are then added to wet. Logs are formed with the dough and it is allowed to bake at 150 Deg C until firm to touch.
Once the logs are cooled, they are cut into a long oblong shape. These are again baked for 10 minutes until crisp and dry.
Once cooled completely store them in an air-tight container. Dunk them in your coffee or tea and enjoy.
Shelf Life of Biscotti
These cookies stay good for a month when stored in an airtight container.
If you do not like to use egg here, replace it with 1/2 cup applesauce or thick yogurt or chia or flax egg. I have not tried the replacement but I am sure it will work well. Once I try I will update the recipe.
Few more cookie recipes / Edible gift ideas
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So here goes the recipe of Chocolate Hazelnut Biscotti:
Chocolate Hazelnut Biscotti ~ A perfect Christmas Treat
- 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
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.1 Cup (150 gms) Hazelnuts
- 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
Making the Biscotti
- 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.120 gms Dark Chocolate, Coarsely chopped, 1 Cup (210 gms) Dark Brown Sugar
- Then in a large bowl , sift the flour, cocoa powder, coffee powder, baking soda and salt.1/3 Cup (30 gms) Cocoa Powder, 1 tbsp (4 gms) Instant Coffee powder, 1 tsp (5 gms) Baking Soda, 1/4 tsp Salt, 1 3/4 Cups (210 gms) All purpose Flour/Plain Flour/ Maida
- In a bowl of electric stand mixer or with a hand mixer beat the eggs and vanilla extract until combined (around 1 min)3 Eggs, 1 1/2 tsp Pure Vanilla Extract
- 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.
- 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.
- 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.
- Standard US Size cups used
- 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
- If you do not like to use egg here, replace it with 1/2 cup applesauce or thick yoghurt or chia or flax egg. I have not tried the replacement but I am sure it will work well. Once I try I will update the recipe.
This recipe was first published on 3rd December 2018. Today I am updating the contents of this post. Added step by step pics to the recipe card. The recipe remains the same.
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