Chocolate Hazelnut Biscotti Recipe
Homemade biscotti flavored with hazelnuts and chocolate pairs perfectly with coffee or tea.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour, 20 minutes
  • Difficulty Rating: Expert


  1. Preheat oven to 350 degrees. Spread hazelnuts on baking sheet and bake for 15 minutes. Chop into coarse pieces.
  2. Reduce temperature of oven to 300 degrees. Line a large baking sheet with parchment paper.
  3. Combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine. Set aside.
  4. Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl and set aside.
  5. In the bowl of electric mixer, combine the eggs and vanilla extract and beat to blend, about 30 seconds. On low speed, mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts and white chocolate when about half mixed.
  6. On a floured surface, divide the dough in half and form each half into a 12-inch-long log. Transfer the logs to a baking sheet, spacing them well apart and pat to even the shapes.
  7. Bake until almost firm to the touch, about 40 minutes (they will spread during baking). Remove from oven, place on wire rack and let cool for 10 minutes.
  8. Using a long spatula, transfer the logs to a cutting board. Using a serrated knife, cut the dough into slices that are 1-inch thick on the diagonal.
  9. Arrange the slices cut-side down on the baking sheet.
  10. Bake again – 20 minutes at 300 degrees. Turn the slices over and bake until crisp and dry, about 20 minutes longer. Remove from the oven and cool on wire rack.


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