These crisp chocolate hazelnut biscotti are perfect for dunking in coffee, milk or hot chocolate, making them great for breakfast or dessert.

I recently made one of my favorite snacks - dark chocolate hazelnut granola. While delicious, I bought way too many hazelnuts and needed something to use them in.
Chocolate hazelnut biscotti immediately came to mind as it's quite simple to prepare and I already had all of the ingredients. You heard that right! Biscotti really isn't difficult to make. You just have to double bake it to get that crunch you expect.
And yes, chocolate biscotti needs to be crunchy. It is meant to be dunked in something so if you make a soft biscotti, it just isn't a great dunking vehicle. The buttery hazelnuts complement the chocolate biscotti perfectly. It's almost like having crunchy brownies.
Why This Recipe Works
- For hazelnut lovers - This biscotti is a must-try for hazelnut lovers. Not only does it contain crunchy hazelnuts, but also hazelnut extract, ensuring you get those nutty flavors in every bite.
- Holiday friendly - Thanks to its extended shelf life of approximately 2 weeks, this biscotti makes for an excellent holiday gift for your loved ones.
- Easier to make - It’s easy to feel intimidated by the idea of making homemade biscotti, thinking it’s a long and difficult process. But in reality, baking biscotti from scratch is simple, and this recipe walks you through each step.
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Ingredient Notes
- All-purpose and whole wheat flour - The combination creates the right texture and flavor.
- Cocoa powder - Use high-quality cocoa powder for a rich, intense chocolate flavor.
- Instant espresso powder - Intensifies the chocolate flavor.
- Baking soda - Helps the biscotti rise slightly and keeps the texture light without being too soft.
- Salt - A pinch of salt balances the sweetness and enhances the flavors of chocolate and hazelnuts.
- Sugar - Granulated sugar sweetens the dough.
- Chocolate chips - Bittersweet chocolate pureed in the food processor adds additional chocolate.
- Eggs - Eggs act as a binder and help create the dense, firm texture biscotti are known for.
- Vanilla extract/hazelnut extract - Adds a subtle layer of flavor that complements both the chocolate and hazelnuts.
- Hazelnuts - Roasting the hazelnuts enhances their flavor and adds a deeper, nuttier taste to the biscotti. Make sure to toast them for a few minutes before chopping.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients for the biscotti. Some variations include:
- Although I prefer to use a blend of all-purpose and whole wheat flour, feel free to use either type of flour exclusively.
- Substituting granulated sugar with light or dark brown sugar is an option, but it's important to note that the resulting texture of the biscotti may differ slightly.
- If you can't find hazelnut extract, just use additional vanilla extract.
- Swap hazelnuts with almonds, walnuts or pecans for a different nutty flavor, or use seeds like pumpkin seeds for a nut-free version.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Sift flours, cocoa, espresso powder, baking soda and salt in a medium bowl. Set aside. In a food processor, blend sugar and chocolate chips until fine.
Beat eggs, vanilla and hazelnut extract using an electric mixer until combined. Add sugar mixture and mix for 1 minute.
On low speed, slowly add flour mixture until combined. Fold in hazelnuts. Shape dough into two logs (11x2" or 8x4") on the sheet. Brush with egg white and sprinkle sugar.
Bake for 35 minutes at 350°F. Cool for 10 minutes. Slice logs diagonally (¾") and bake slices for 20-30 minutes, flipping halfway. Cool on a wire rack.
FAQs
Yes. Biscotti are intentionally baked twice to achieve a crunchy texture that pairs perfectly with your preferred hot drink
If your biscotti turns out too soft, it may be because you didn't allow it to cool entirely before storing. To rectify this, simply bake it at 300°F for 5-10 minutes.
Surface cracks are a natural occurrence and not a cause for concern. Trust me when I say that the flavor is what truly matters.
To slice your chocolate hazelnut biscotti properly, first, use a serrated knife. Second, allow them to cool for 10 minutes after the initial bake until they are cool to the touch.
If you cut them right away, they may crumble, but if you wait too long, they may be difficult to cut.
Yes. You freeze the dough before making. Shape the dough into 2 logs and wrap in plastic wrap before placing in a sealable bag.
When ready to bake, remove the logs from the freezer and thaw the dough until pliable. From there, proceed with the baking portion of the recipe.
Biscotti can last up to 2 weeks in an airtight container, which is one of the reasons why they're a popular gift choice. Additionally, they can be stored in the freezer for 3-4 months.
The reason why biscotti has a hard texture is that it is usually intended to be dunked into a drink, such as coffee or tea. Chai tea might be the perfect combo!
Although biscotti is traditionally served as a dessert in Italy, it can also be enjoyed as a breakfast or snack food.
Equipment
The equipment you use is important to how the chocolate hazelnut biscotti turn out. What is needed is the following:
- Stand mixer - You can also use a hand mixer with mixing bowls.
- Large bowl - Need a bowl to be able to mix together the dry ingredients.
- Whisk - Used to mix together the dry ingredients.
- Serrated knife - Cuts the biscotti without having it crumble apart.
- Baking sheet - Used to bake the biscotti.
Pro Tips/Recipe Notes
- Toast the hazelnuts as it draws the natural oils to the surface, intensifying the rich nutty essence, creating a deeper color, and making the hazelnuts crunchier.
- If you don't want your biscotti to spread much, place in the fridge for an hour before baking.
- Use a serrated knife (preferably a bread knife) in a sawing motion to cut nice smooth clean slices.
- If you want long chocolate biscotti slices, slice at an angle. If you want shorter, just slice straight.
- After first bake, allow biscotti to cool for 10 minutes before slicing. If you cut immediately, the slices will crumble and if you wait too long, the biscotti will be hard to cut.
- Allow the hazelnut biscotti to cool completely after second bake. It will harden as it cools and get the texture you expect.
Similar Recipes
If you’ve tried this hazelnut biscotti or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chocolate Hazelnut Biscotti
Ingredients
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup granulated sugar
- 4 oz bittersweet chocolate chips
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon hazelnut extract
- 1 cup toasted hazelnuts, roughly chopped
- 1 egg white, lightly beaten
Instructions
- In a medium bowl, mix together the flours, cocoa powder, espresso powder and baking soda and salt.
- In a food processor fitted with the metal blade, add the sugar and chocolate chips and process until the chocolate is very fine.
- Using an electric mixer or stand mixer, beat the eggs, vanilla extract and hazelnut extract until combined. Add the sugar mixture and mix until combined, about 1 minute.
- Reduce speed to low and slowly add flour mixture and mix until just combined. Fold in hazelnuts. Transfer to the fridge for 1 hour.
- Preheat oven to 350°F. Line baking sheet with parchment paper. Divide dough in half and place on baking sheet. Shape dough into two 11x2 inch or 8x4 inch logs, keeping at least 3 inches between them. Brush each log with egg white and sprinkle 1 teaspoon sugar over the top and sides of each.
- Bake for 35 minutes or until the biscotti is firm to the touch. Remove from oven and let cool slightly for 10 minutes.
- Transfer logs to cutting board and cut on the diagonal ¾" thick slices with a sharp serrated knife. (If it's crumbly, let cool for longer) Arrange the slices on the baking sheet and bake for 20 minutes, flipping the biscotti halfway through. Transfer to a wire rack and allow to cool.
Notes
- Toast the hazelnuts as it draws the natural oils to the surface, intensifying the rich nutty essence, creating a deeper color, and making the hazelnuts crunchier.
- If you don't want your biscotti to spread much, place in the fridge for an hour before baking.
- Use a serrated knife (preferably a bread knife) in a sawing motion to cut nice smooth clean slices.
- If you want long chocolate biscotti slices, slice at an angle. If you want shorter, just slice straight.
- After first bake, allow biscotti to cool for 10 minutes before slicing. If you cut immediately, the slices will crumble and if you wait too long, the biscotti will be hard to cut.
- Allow biscotti to cool completely after second bake. It will harden as it cools and get the texture you expect.
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