Chocolate Hazelnut Biscotti
Chocolate Hazelnut Biscotti are twice-baked Italian cookies infused with rich cocoa and generously studded with crunchy hazelnuts, offering a delightful treat that pairs perfectly with a steaming cup of coffee. The biscotti boast a crispy texture and a nutty, chocolatey flavor, making them an irresistible snack any time of day.
Prep time: 15 minutesCook time: 45 minutesServes: 24
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
3 large eggs
1 tsp vanilla extract
1 cup hazelnuts, toasted and chopped
1/2 cup semi-sweet chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the eggs and vanilla extract together.
4. Gradually add the egg mixture to the dry ingredients, mixing until a dough forms.
5. Fold in the hazelnuts and chocolate chips until evenly distributed.
6. Divide dough in half and shape each half into a log about 12 inches long and 2 inches wide.
7. Place the logs on the prepared baking sheet and bake for 25 minutes.
8. Remove from the oven and let cool for 10 minutes.
9. Reduce the oven temperature to 325°F (160°C).
10. Using a serrated knife, slice the logs into 1/2-inch thick slices.
11. Arrange the slices back onto the baking sheet, cut side down, and bake for 10 minutes.
12. Flip the slices and bake for an additional 10 minutes, or until crisp.
13. Let cool completely before serving or storing.
Storage
Store biscotti in an airtight container at room temperature for up to two weeks.
Reheating
No reheating required; enjoy the biscotti at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
