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Chocolate Hazelnut Biscotti ~ A perfect Christmas Treat

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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.

Chocolate Hazelnut Biscotti arranged on a baking tray

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)

Chocolate Hazelnut Biscotti arranged on a baking tray

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.

Twice baked Biscotti showcased in a glass and a wooden board. Seen in the background are some more on a baking tray

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. 

Egg Replacement

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.

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Chocolate Hazelnut Biscotti arranged on a baking tray

So here goes the recipe of Chocolate Hazelnut Biscotti:

Chocolate Hazelnut Biscotti ~ A perfect Christmas Treat

Chocolate Hazelnut Biscotti are twice-baked cookies loaded with hazelnuts, with a deep chocolate flavour and are good as Cupboard Snacks, travel food or edible gifts.
4.88 from 16 votes
Print Pin Rate Save
Course: Dessert
Cuisine: Italian
Keyword: Baked, Biscotti, Chocolate, Cocoa Powder, Cookies, Edible Gifts, Hazelnut
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 35 minutes
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

  • 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.
    Roasted hazelnut
  • 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
    Crushed Hazelnut

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
    Chocolate Pieces
  • 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
    Egg
  • 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.
    Biscotti mixture
  • 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.
    Biscotti log
  • 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.
    Baked Biscotti Log
  • 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.
    Log cut into pieces
  • 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.
    Biscotti baked twice
  • This will store in an airtight container for several weeks.
  • One can even glaze it with chocolate.

Notes

  • 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.
 
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

Updates

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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Recipe Rating




Mayuri Patel

Wednesday 13th of October 2021

This is a recipe for keeps. Love biscotti and have been wanting to try out chocolate ones. Your chocolate hazelnut recipe has just come on time. Saved it so I can try them out soon.

Renu Agrawal Dongre

Thursday 14th of October 2021

Thank You, I hope you like it

Archana

Monday 11th of October 2021

You have me drooling over the chocolate hazelnut biscotti. Thanks to your tips I know how to use the small stash of hazelnuts I have. Will make some especially when I am going to see the girls.

Seema Sriram

Sunday 10th of October 2021

The biscotti with coffee sounds like a plan for this week. These biscotti are out of the world, loving it.

Pamille Lenart

Tuesday 21st of July 2020

I am making these today. But am I the only one to notice the baking soda/baking powder conflict in the recipe? The recipe list has B.soda. In Step 3, B.powder is listed. I base my cocoa powder (Dutch v non-Dutch) based on soda or powder. I wondered what other bakers used?...

Renu Agrawal Dongre

Tuesday 21st of July 2020

Hi Pamille, Thank You very much for bringing this to my notice. It was a typo in the instructions. It is baking soda. I have corrected it. Hope you enjoy the biscottis. Thanks, Renu

themadscientistskitchen

Friday 4th of January 2019

I can count the number of times I have baked biscotti on my fingertips as my family cannot understand the concept of double baking. According to hubby why spoil something that tastes great soft make hard to eat! :D. I am yet to bake with hazelnuts. Have a small packet must try making this delicious bake. Hopefully will get a chance when he is out trekking this month. Love it Renu.

CookwithRenu

Friday 4th of January 2019

Thank you, I felt that too but then it taste good both ways