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To make your chocolate hazelnut biscotti, you will need: - 1 cup hazelnuts, toasted and coarsely chopped - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 2 large eggs - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1/2 cup dark chocolate chips - Zest of 1 orange (optional) When baking, you need a few key items: - Mixing bowls: One large and one medium work best. - Measuring cups and spoons: Accurate measurements are key for success. - Electric mixer: This helps to whip eggs and sugar quickly. - Parchment paper: It keeps the biscotti from sticking to the baking sheet. - Serrated knife: Perfect for slicing the baked logs into biscotti. To give your biscotti a unique twist, try adding: - Zest of 1 orange: This adds a fresh, bright flavor. - Different nuts: You can swap hazelnuts for almonds or pecans. - Spices: A pinch of cinnamon or espresso powder can enhance the taste. These ingredients will help you create a tasty treat that stands out. Enjoy mixing and baking! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps to keep the biscotti from sticking. 2. In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt. Whisk them well and set this aside. 3. In a large bowl, beat the eggs and sugar. Use an electric mixer on medium speed for 2-3 minutes. You want it to look pale and fluffy. 4. Add the vanilla extract and orange zest if you're using it. This adds a nice flavor. 5. Slowly mix the dry ingredients into the wet ingredients. Just combine them; don't overmix! This keeps your biscotti tender. 6. Fold in the hazelnuts and dark chocolate chips gently. Make sure they spread evenly in the dough. 7. Lightly flour your work surface. Place the dough on it and shape it into two logs. Each log should be about 12 inches long and 2 inches wide. 8. Put the logs on the baking sheet. Leave about 3 inches between them. They need room to grow while baking. 9. Bake for 25-30 minutes, until firm and a bit cracked. Let them cool on the sheet for 10 minutes. 10. Use a serrated knife to slice the logs. Cut diagonally into 1/2 inch thick pieces. This gives you the classic biscotti shape. 11. Turn the sliced pieces cut side up. Put them back on the baking sheet for a second bake. This makes them crispy. 12. Bake the sliced biscotti for another 10-12 minutes. Look for a golden color and a nice crunch. 13. Finally, let the biscotti cool completely on a wire rack. This extra cooling time helps to enhance their crunchiness. Toasting hazelnuts brings out their rich flavor. First, preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet. Bake them for about 10-12 minutes. Keep an eye on them to prevent burning. When they turn golden and smell nutty, they are ready. Let them cool before chopping. Toasted hazelnuts add depth to your biscotti. Many home cooks make a few common mistakes. First, don’t overmix the dough. Overmixing can lead to tough biscotti. Mix just until the dry and wet ingredients combine. Second, make sure the biscotti logs have enough space on the baking sheet. They will expand while baking. Lastly, be careful when slicing. Use a serrated knife for clean cuts. This helps maintain the biscotti shape. You can elevate your biscotti with a few extra ingredients. Adding orange zest gives a fresh, bright taste. You can also mix in spices like cinnamon or nutmeg for warmth. If you're a fan of nuts, try adding chopped almonds or pecans. For a sweeter touch, consider white chocolate chips. These additions can make your chocolate hazelnut biscotti unique and delightful. Pro Tips Use Fresh Hazelnuts: Ensure your hazelnuts are fresh and toasted for maximum flavor. Toasting enhances their nutty aroma and crunch. Don’t Overmix: Mix the dough just until combined to maintain a tender texture. Overmixing can lead to tough biscotti. Slice with Care: Use a serrated knife to slice the logs for clean edges. A gentle sawing motion helps prevent the biscotti from crumbling. Double Bake for Crunch: The second bake is essential for achieving the perfect crunch. Keep an eye on them to avoid burning. {{image_4}} You can change the taste of your biscotti by swapping out hazelnuts for other nuts. Almonds, walnuts, or pecans work well. Each nut brings its own flavor. You can also spice it up! Try adding cinnamon or nutmeg for warmth. A dash of espresso powder can enhance the chocolate taste. If you want a fruity note, add dried cherries or cranberries. Each twist makes the biscotti unique. Choosing between milk and dark chocolate can change the whole vibe of your biscotti. Dark chocolate gives a rich, bold taste, while milk chocolate adds sweetness and creaminess. You could even mix both for a fun surprise. If you want to go a step further, use white chocolate for a sweeter touch. Experiment with chocolate types to find your favorite flavor combo. Biscotti can be made in different styles. The traditional style is simple and crunchy. If you like a sweeter option, try glazing them with melted chocolate. This adds a lovely shine and extra sweetness. You might also sprinkle some sea salt on top for a salty-sweet balance. Another fun style is to dip half in chocolate for a fun look. No matter the style, each bite is sure to please! To keep your biscotti fresh, store them in an airtight container. This method helps to maintain their crunch. You can layer the biscotti between parchment paper to prevent them from sticking. Keep the container in a cool, dry place. Avoid direct sunlight to maintain their flavor and texture. Freezing biscotti is a great option for longer storage. To freeze, first let the biscotti cool completely. Then, wrap each piece in plastic wrap. Place the wrapped biscotti in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy them, simply thaw them at room temperature. Homemade biscotti can stay fresh for about two weeks when stored properly. If you notice any softness, you can crisp them back up by baking them for a few minutes. Check for any signs of mold or off smells before eating. Keeping an eye on freshness helps ensure your delicious treats always taste great. Yes, you can make chocolate hazelnut biscotti gluten-free. Just use gluten-free flour instead of all-purpose flour. Many brands offer good gluten-free options. Look for a blend that works well in baking. It should give you a nice texture and flavor. Remember to check if your baking powder is also gluten-free. To make biscotti softer, reduce the baking time. Bake the logs for about 20 minutes instead of 25-30 minutes. After slicing, bake them for only 8-10 minutes. This way, you will keep more moisture in the cookies. You can also add a little extra egg or butter to the dough for a softer bite. Chocolate hazelnut biscotti goes well with many drinks. Hot coffee or espresso complements the chocolate flavor. You can also enjoy it with tea, like chai or herbal blends. For a sweet touch, try pairing it with a glass of dessert wine or a creamy hot chocolate. Each drink adds something special to your treat. In this article, we covered all you need to know to make delicious chocolate hazelnut biscotti. We discussed essential ingredients, step-by-step baking instructions, and valuable tips to enhance flavor. We explored variations and shared best storage methods. Now you can confidently create your own treats. Enjoy experimenting with flavors and textures. With practice, your biscotti will impress friends and family alike. So, get started and share your tasty creations!

Chocolate Hazelnut Biscotti

Deliciously crunchy biscotti infused with chocolate and hazelnuts, perfect for pairing with coffee or tea.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup hazelnuts, toasted and coarsely chopped
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup dark chocolate chips
  • 1 zest orange (optional, for a hint of citrus)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  • In a medium bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt. Whisk them together until well blended, then set aside.
  • In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium speed. Whip them for about 2-3 minutes until the mixture turns pale and fluffy.
  • Stir in the vanilla extract and orange zest (if you choose to use it) to enhance the flavor profile.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to maintain a tender texture.
  • Gently fold in the toasted hazelnuts and dark chocolate chips, ensuring they are evenly distributed throughout the dough.
  • Lightly flour your work surface, then transfer the dough onto it. Shape the dough into two logs, each about 12 inches long and 2 inches wide.
  • Place the formed logs onto the prepared baking sheet, leaving adequate space (about 3 inches apart) to allow for expansion during baking.
  • Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and a little cracked on the surface. Once baked, remove them from the oven and let them cool on the baking sheet for about 10 minutes.
  • Using a serrated knife, carefully slice the logs diagonally into 1/2 inch thick pieces. This will create the biscotti shape.
  • Turn the sliced pieces cut side up, and return them to the baking sheet for a second bake. Bake for an additional 10-12 minutes, until they are crispy and golden.
  • Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving to enhance their crunchiness.

Notes

Serve alongside coffee or tea, or package as gifts.
Keyword biscotti, chocolate, cookies, dessert, hazelnut