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Irresistibly Indulgent Double Chocolate Hazelnut Biscotti Bliss

Delight in the sweet crunch of Double Chocolate Hazelnut Biscotti, the perfect festive treat for holiday gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Biscotti
  • 2 cups All-purpose flour Can substitute with gluten-free flour blend
  • ½ cup Cocoa powder Ensure it’s unsweetened
  • 1 cup Granulated sugar Using brown sugar deepens flavor
  • 2 Eggs Use flaxseed meal or applesauce for egg-free
  • 2 teaspoons Baking powder Acts as a leavening agent
For the Mix-Ins
  • 1 cup Chocolate chips Dark or semi-sweet preferred
  • 1 cup Hazelnuts Can substitute with walnuts or pecans
  • 2 teaspoons Vanilla extract

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Parchment Paper

Method
 

How to Make Double Chocolate Hazelnut Biscotti
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine flour, cocoa powder, baking powder, and salt in a mixing bowl. Stir until well integrated.
  3. Whisk together sugar and eggs in a separate bowl until pale and frothy, then add in vanilla extract.
  4. Gradually mix the dry ingredients into the wet mixture to form a dough. Fold in chocolate chips and hazelnuts.
  5. Shape the dough into a log on the prepared baking sheet, flattening it slightly.
  6. Bake for 25-30 minutes or until the log is firm and set. Let it cool for a few minutes.
  7. Slice the log into individual biscotti pieces at a diagonal angle, aiming for about ¾-inch thick.
  8. Return the sliced biscotti to the oven for an additional 10-15 minutes to get crisp.
  9. Cool completely on a wire rack before serving or storing.

Notes

Optional: Drizzle with melted chocolate for an extra indulgent touch. Store in an airtight container for up to 2 weeks.