Chocolate Hazelnut Biscotti are the perfect treat for anyone who loves the combination of rich chocolate and crunchy hazelnuts. These twice-baked Italian cookies have a crisp texture that’s ideal for dunking in coffee or hot chocolate. The chocolatey base, enhanced with cocoa powder and studded with roasted hazelnuts, makes each bite a decadent experience. Perfect for holiday gifts or simply as an indulgent snack, these biscotti stay fresh for days, making them a convenient make-ahead treat.
Ingredients:
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup roasted hazelnuts, chopped
- ½ cup semisweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the sugar and eggs until thick and pale, about 2-3 minutes. Mix in the vanilla extract.
- Gradually add the dry ingredients to the egg mixture, mixing until a dough forms. Fold in the chopped hazelnuts and chocolate chips.
- Divide the dough in half. On a lightly floured surface, shape each portion into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- Bake for 25-30 minutes, or until the logs are firm to the touch and slightly cracked. Remove from the oven and let cool for about 10 minutes.
- Reduce the oven temperature to 325°F (160°C). Using a sharp serrated knife, slice the logs diagonally into ¾-inch thick slices.
- Place the biscotti slices cut-side down on the baking sheet. Bake for another 10-15 minutes, turning them over halfway through, until they are crisp and dry.
- Allow to cool completely on a wire rack before serving or storing.
These biscotti can be stored in an airtight container for up to two weeks. Enjoy them as a snack or dessert, or dip them in your favorite hot beverage!
