Chocolate Hazelnut Biscotti: A Delightful Twice-Baked Treat

This article focuses on crafting delicious chocolate hazelnut biscotti, the perfect crunchy treat for dunking in coffee or enjoying as a sweet snack. We’ll guide you through the process, from gathering your ingredients to mastering the twice-baked technique, ensuring a delightful and satisfying biscotti experience. We’ll cover the essential ingredients needed, provide clear step-by-step instructions, and offer a detailed recipe card for easy reference. You’ll also find nutritional information and frequently asked questions to help you perfect this classic Italian cookie.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup hazelnuts, toasted and coarsely chopped
• 1/2 cup chocolate chips (semi-sweet or dark)

Step-by-Step Instructions

Making chocolate hazelnut biscotti is a rewarding process. Follow these steps for perfect results:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in Add-ins: Gently fold in the toasted hazelnuts and chocolate chips.
7. Shape the Dough: Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide.
8. First Bake: Place the logs on the prepared baking sheet and bake for 25-30 minutes, or until lightly golden and firm to the touch.
9. Cool Slightly: Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes.
10. Slice the Logs: Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices.
11. Second Bake: Arrange the biscotti slices cut-side up on the baking sheet. Bake for another 10-12 minutes, then flip and bake for an additional 10-12 minutes, or until golden brown and crisp.
12. Cool Completely: Remove the biscotti from the oven and let them cool completely on a wire rack.

Tips for Perfect Biscotti

• Toasting Hazelnuts: Toasting hazelnuts enhances their flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned. Let them cool slightly, then rub them in a clean kitchen towel to remove the skins.
• Don’t Overmix: Overmixing the dough can result in tough biscotti. Mix until just combined.
• Slicing Technique: Use a sharp, serrated knife to slice the logs evenly. A gentle sawing motion will help prevent the biscotti from crumbling.
• Second Bake is Key: The second bake is crucial for achieving the signature biscotti crunch. Keep a close eye on them to prevent burning.
• Storage: Store cooled biscotti in an airtight container at room temperature for up to 2 weeks.

Variations and Adaptations

• Different Nuts: Experiment with other nuts like almonds, pistachios, or walnuts.
• Citrus Zest: Add a tablespoon of orange or lemon zest to the dough for a bright, citrusy flavor.
• Spices: Incorporate spices like cinnamon, nutmeg, or cardamom for added warmth.
• Dipping: Dip the cooled biscotti in melted chocolate for an extra decadent treat.
• Vegan Biscotti: Substitute the butter with vegan butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the eggs.

Recipe Card

Chocolate Hazelnut Biscotti
Prep Time: 20 minutes | Cook Time: 50-60 minutes | Total Time: 1 hour 10 minutes – 1 hour 20 minutes | Category: Dessert | Method: Baking | Cuisine: Italian

Nutrition Card

Calories: 150 | Sugar: 12g | Fat: 8g | Carbohydrates: 18g | Fiber: 1g | Protein: 2g | Yields: Approximately 24 biscotti

Serving Suggestions

Chocolate hazelnut biscotti are incredibly versatile and can be enjoyed in many ways:

• With Coffee or Tea: The classic pairing! Dunking biscotti in a hot beverage softens them slightly and enhances their flavors.
• As a Dessert: Serve biscotti as part of a dessert platter or alongside ice cream.
• As a Snack: Enjoy biscotti as a satisfying and crunchy snack any time of day.
• Gift Giving: Biscotti make a thoughtful and homemade gift for friends and family.
• With Dessert Wine: Pair biscotti with a sweet dessert wine like Vin Santo for a traditional Italian experience.

FAQs

Can I use pre-ground hazelnuts instead of toasting and chopping them myself?

While you can use pre-ground hazelnuts, toasting and chopping them yourself will yield a much better flavor. Toasting the hazelnuts brings out their natural oils and enhances their nutty aroma. If you do use pre-ground, make sure they are fresh and haven’t gone rancid.

My biscotti are too hard. What did I do wrong?

Biscotti are meant to be crunchy, but if they are excessively hard, it could be due to overbaking during either the first or second bake. Make sure to monitor the baking time closely. Also, ensure you’re not slicing the biscotti too thin, as thinner slices will become harder. You can also store them in an airtight container with a slice of bread to soften them slightly.

Can I freeze chocolate hazelnut biscotti?

Yes, you can freeze biscotti for up to 2-3 months. Allow them to cool completely, then store them in an airtight container or freezer bag. When ready to eat, thaw them at room temperature.

How do I prevent my biscotti from spreading too much during baking?

To prevent spreading, ensure your butter is not too soft when creaming it with the sugar. Also, chilling the dough logs for about 30 minutes before the first bake can help them hold their shape better. Avoid overmixing the dough, as this can develop the gluten and cause the biscotti to spread.

What can I use if I don’t have hazelnuts?

If you don’t have hazelnuts, you can substitute them with other nuts like almonds, walnuts, or pistachios. You can also use dried cranberries or other dried fruits. Just make sure to chop them to a similar size as the hazelnuts.

I’m so glad you’re here. If you enjoyed this recipe or found it helpful, feel free to share it with your friends and family great food is meant to be shared!

Don’t forget to follow me on Facebook and Pinterest for more delicious recipes, kitchen tips, and daily cooking inspiration, Your support means the world to me, and I look forward to bringing you even more tasty ideas straight from my kitchen.

Print