Chocolate Hazelnut Biscotti are perfectly crumbly, melt-in-your-mouth cookies with crunchy hazelnuts and dipped in rich dark chocolate.
This recipe combines our simple Vanilla Biscotti with chopped hazelnuts inside and rich chocolate outside. It’s the perfect Breakfast or treat for any chocolate lovers out there. For more chocolate biscotti recipes try Dark Chocolate Orange Biscotti and Chocolate Chip Biscotti too!
Sabrina’s Chocolate Hazelnut Biscotti Recipe
Chocolate Hazelnut Biscotti are amazing served with a cup of coffee. The cookie’s traditional dry texture makes them perfect for dunking in your morning drink, and letting them soak up all that delicious flavor. The hazelnut and chocolate taste just makes it even better with the coffee, like a hazelnut mocha.
These chocolate dipped twice baked cookies are sure to be your new favorite biscotti recipe! If you make a batch of biscotti on the weekend you’ll have plenty to enjoy throughout the rest of the week. They’re an easy treat to grab on your way out the door, and you can even pack up an extra one to snack on later.
Ingredients
- Biscotti Dough: For the most part biscotti uses the same basic ingredients as classic cookies. Oil, white sugar, eggs, vanilla, flour, and baking powder are all common in cookie dough. To get the biscotti texture there’s less oil, and a little more flour than in a standard cookie recipe.
- Dark Chocolate: The dark chocolate coating for this recipe because the slightly bittersweet chocolate adds a lot of complex and delicious flavor to the cookies. It’s also not too, too sweet, so the Chocolate Hazelnut Biscotti is still perfect to serve for breakfast.
- Hazelnut: The hazelnuts add a nice texture and delicious signature nutty flavor to the recipe. Make sure you chop the hazelnuts fairly small. If your slicer hits a big nut, it can crack the cookies when you are cutting them. Bring out even more amazing hazelnut flavor by toasting them in a dry skillet before adding them to the dough.
Kitchen Tools & Equipment
- Pizza Cutter: A big pizza cutter is a handy tool for slicing dough evenly and it is especially helpful for cutting the biscotti after the first bake. You could also use a large knife or a dough blade.
- Parchment Paper: The parchment paper is the key to keep your cookies from burning during the two baking times. It also makes clean up a breeze.
How to Make
Time needed: 1 hour and 10 minutes.
- Prepare for Baking
Start by preheating the oven temperature to 375 degrees. Then get out two cookie sheets and line each baking sheet with parchment paper. If you have whole nuts, you can put the hazelnuts in a food processor and pulse until they’re roughly chopped.
- Biscotti Cookie Dough
Whisk the oil, granulated sugar, eggs, and vanilla extract in a large bowl. Then add the all-purpose flour and baking powder. Whisk again until the flour mixture is just combined with the wet ingredients. Stir in the hazelnuts to finish the biscotti dough.
- Shape the Dough
Divide the dough into two even pieces, and roll them out into logs until they’re about as long as the rimmed baking sheet. Place each piece of dough onto one of the prepared baking sheets. Then continue rolling until they’re about ½ inch thick and 4 inches across.
- First Bake
Bake the dough logs for 20-22 minutes, or until golden brown. Then remove them from the oven heat. Use a pizza cutter or serrated knife to slice the biscotti logs into 1/2?slices. Make sure you’re using a sharp knife to help prevent the biscotti from cracking.
- Second Bake
Once cut, flip the slices so that they’re cut side up. Then return them to the oven for 8-10 minutes or until lightly golden brown.
- Dip in Chocolate
Let the biscotti cookies cool on wire racks. Then add chocolate to a microwave-safe medium bowl. Cook in the microwave in 30-second increments, stirring between each session until the mixture is smooth. Then dip the Hazelnut Biscotti slices into the chocolate. Angle the cookies cut-side down and dip them about ¼ inch deep. Let excess chocolate drip off before you place them dipped-side-down on parchment paper. Give the Chocolate Hazelnut Biscotti a full 20 minutes to dry before serving.
Can this be made ahead of time?
This Hazelnut Chocolate Biscotti recipe can be made ahead in a couple different ways. First you can prepare the dough and refrigerate it for 3 days or freeze it for a few months. You can also freeze the cookies after the first baking time, just cool them completely first. Finally, you can freeze the dipped baked cookies, again waiting until the chocolate is cooled and set first.
Nutritional Facts
What to Pair With Biscotti
Drinks: While biscotti is known as the perfect treat to serve with a cup of coffee, there are other drinks it would taste good with. Try it with Hot Chocolate for extra chocolaty goodness. You can also enjoy the delicious recipe with cider or Eggnog.
Sweet Dips: The long biscotti can be dipped in more than coffee and warm drinks! Try serving it with dessert dips like Gingerbread Cheesecake Dip or Pumpkin Fluff Dip during the holidays.
How to Store
Store: Wait to eat your Chocolate Hazelnut Biscotti until they’ve completely cooled and hardened. You can store biscotti cookies at room temperature for up to 1 month. Just seal them in an airtight container to help them stay fresh.
Freeze: To freeze the biscotti, lay them out on a parchment-lined cookie sheet. Then put the baking sheet in the freezer for about an hour. Once the biscotti have hardened, transfer the cookies to a freezer bag to keep frozen for up to 3 months.
Ideas to Serve Biscotti
Cookie Boxes: Chocolate Hazelnut Biscotti are also perfect for seasonal cookie boxes or platters. Put them out with other classic recipes like Sugar Cookies, Chocolate Crinkle Cookies, and Gingerbread Cookies. The biscotti’s crumbly texture and long shape make them a fun addition to more traditional cookies.
Mini Biscotti: Make the cookies smaller by dividing the dough into four logs instead of two. Shape them into long logs similar to a baguette shape, then cut them into slightly thinner slices. You’ll want to reduce the baking time by a few minutes.
Frequent Questions
When baking cookies twice, it can be easy to over-bake them so you’ll want to use parchment paper on your baking sheets. The parchment paper acts as a protective layer between the dough and the baking pan so they don’t get too hot on the bottom.
You can keep homemade biscotti at room temperature for up to 1 month. Just keep the cookies sealed so that they can maintain their fantastic texture. For best results, keep them in an airtight container with parchment paper between the layers of biscotti. They can also be frozen for up to 6 months.
Recipe Card
Ingredients
- 1/2 cup vegetable oil
- 1 cup white sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups flour
- 1 tablespoon baking powder
- 1 cup hazelnuts , roughly chopped
- 12 ounces dark chocolate chips
Instructions
- Preheat oven to 375 degrees and line two baking sheets with parchment paper.
- In a large mixing bowl whisk together oil, sugar, eggs and vanilla extract.
- Add in the flour and baking powder whisking until just combined.
- Stir in the hazelnuts.
- Divide the dough into two pieces and roll into logs almost as long as the baking sheets.
- Place the dough on the baking sheets and roll to about ½ inch thick, about 4 inches across.
- Bake for 20-22 minutes or until golden brown.
- Using a pizza cutter, roll the slicer across the log in 1/2" slices.
- Turn the cookies to showing the cut side up and bake it an additional 8-10 minutes until the tops are slightly golden brown.
- When cookies have cooled melt the chocolate chips in a medium microwave safe bowl.
- Cook in 30 second increments, stirring in between each cooking until smooth.
- Dip the cookies, cut side down about ¼ inch deep and let chocolate drip off, scraping some of the chocolate off the bottom against the bowl if necessary (if the chocolate is too thick, this is an easy way to thin out the layer).
- Place dipped side down on the parchment paper.
- Let dry for 20 minutes before storing.
Notes
Nutrition
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Variations
Coffee: You can easily add a delicious coffee flavor to the Chocolate Hazelnut Biscotti. First dissolve 2 tablespoons instant espresso powder into 2 tablespoons of warm water. Then add the espresso mixture into the wet ingredients for the dough.
Chocolate Chips: You can also mix mini chocolate chips into the biscotti dough. Milk, dark, white, or semi-sweet chocolate chips would all taste amazing.
Chocolate Biscotti: Instead of just dipping the Hazelnut Biscotti in chocolate, you can make actual chocolate biscotti slices. To give the dough chocolate flavor, add ⅓ cup unsweetened cocoa powder to the dry ingredients, and reduce the flour to 3 cups. The chocolate version works better with butter in place of oil. If you use the butter, it’s important to give the dough time to chill in the fridge so that it’s not too warm.
Flavoring: Easily add some different kinds of flavor to the recipe by replacing the vanilla with almond extract, orange extract, or coffee extract.
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