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Indulge in Irresistibly Crunchy Double Chocolate Biscotti

A delightful blend of rich chocolate and crunchy hazelnuts, perfect for gifting during festive seasons.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 24 biscotti
Course: Dessert
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Biscotti
  • 2 cups All-purpose Flour Swap with gluten-free blend for a different texture.
  • 1/2 cup Cocoa Powder Dutch-processed cocoa enriches the color and taste.
  • 1 teaspoon Baking Powder Check expiry date for best results.
  • 1/4 teaspoon Salt Sea salt on top makes for a delightful contrast.
  • 3/4 cup Granulated Sugar Coconut sugar is a healthier alternative.
  • 2 large Eggs Consider flax eggs for a vegan option.
  • 1 cup Chocolate Chips Switch to dark or white chocolate for varied tastes.
  • 1 cup Hazelnuts Pecans or almonds work well as substitutes.

Equipment

  • mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

How to Make Double Chocolate Hazelnut Biscotti
  1. Preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  2. Combine in a large mixing bowl the all-purpose flour, cocoa powder, baking powder, and salt. Whisk until well mixed.
  3. Whisk together the granulated sugar and eggs in a separate bowl until pale and fluffy.
  4. Gradually mix the dry ingredients into the wet mixture, stirring gently until fully combined.
  5. Fold in the chocolate chips and chopped hazelnuts.
  6. Shape the dough into two logs, about 12 inches long, on the prepared baking sheet.
  7. Bake for 25-30 minutes until the logs are firm to the touch.
  8. Cool the logs for about 10 minutes on the baking sheet, then slice them diagonally into biscotti pieces.
  9. Return the sliced biscotti to the oven for an additional 10-15 minutes.

Notes

Sprinkle with sea salt after baking for an extra flavor boost.