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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
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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.
 
 
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