Irresistible Double Chocolate Hazelnut Biscotti Recipe to Indulge

Indulge in these decadent double chocolate hazelnut biscotti, perfect for festive gatherings and thoughtful gifts.

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Prep Time 15

Cook Time 40

Cooling Time 10

Total Time 1 5

Servings: 24 pieces

Course: Dessert

Cuisine: Italian

Calories: 150

For the Biscotti

2 cups all-purpose flour Feel free to substitute with gluten-free flour if needed.
3/4 cup cocoa powder Using dark cocoa can enhance the intensity.
1 teaspoon baking powder Ensures biscotti is light and crunchy.
1 cup granulated sugar Brown sugar can deepen the flavor.
1/2 cup unsalted butter Can substitute with vegetable oil.
2 large eggs For an egg-free option, use flax eggs.
1 cup chopped hazelnuts Almonds or walnuts make great substitutes.
1 cup chocolate chips Dark or semi-sweet varieties work best.

How to Make Double Chocolate Hazelnut Biscotti

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix together the flour, cocoa powder, baking powder, and sugar in a large bowl.
Cream the softened unsalted butter and eggs in another bowl until smooth.
Fold in the chopped hazelnuts and chocolate chips gently.
Shape the dough into a log about 12 inches long on your prepared baking sheet.
Bake for 25-30 minutes until set, then cool for about 10 minutes.
Slice diagonally into ½-inch wide pieces and bake again for 10-12 minutes per side.
Allow to cool completely on a wire rack before serving or storing.

Optional: Drizzle with melted dark chocolate for an extra indulgent touch.