Almond & Chocolate Hazelnut Biscotti

🕒 Prep: 15 min
🔥 Cook: 46 min
🍽 Serves: 24
★★★★★
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Almond & Chocolate Hazelnut Biscotti is the perfect blend of nutty and sweet, with a delightful crunch that makes it a favorite for any occasion. These twice-baked Italian cookies are a joy to make and a treat to eat, effortlessly combining the richness of chocolate with the warmth of toasted nuts.

Ingredients for Almond & Chocolate Hazelnut Biscotti

All-purpose flour forms the base of our biscotti, giving it structure and a satisfying crunch. Granulated sugar adds sweetness, but it's balanced so it doesn't overpower the other flavors. Baking powder helps the dough rise just a bit, ensuring our biscotti isn't too dense. A pinch of salt enhances all the other flavors.

Eggs act as the main binder, ensuring all those delicious bits stick together. Vanilla extract and almond extract add aromatic depth, while almonds and hazelnuts bring a nutty richness. Finally, dark chocolate chips offer a touch of bitterness that perfectly complements the sweet dough.

Tips & Tricks

  • Toasting the nuts beforehand brings out their natural oils and intensifies their flavor.
  • Use a serrated knife for cutting the biscotti; it makes slicing through the nuts and chocolate much easier.
  • If the dough is too sticky to handle, lightly flour your hands while shaping the logs.
  • Store biscotti in an airtight container to keep them crisp for weeks.

Serving Suggestions

These biscotti are delightful with a glass of sweet dessert wine or a frothy cappuccino. For a special treat, pair them with a scoop of vanilla or hazelnut ice cream. They also add a lovely crunch to a cheese board.

Frequently Asked Questions

Can I use different nuts?
Absolutely! Feel free to use your favorite nuts, like pecans or walnuts, if you prefer.
What if I don’t have almond extract?
You can substitute it with an equal amount of vanilla extract, though the biscotti will have a slightly different flavor profile.
How should I store these biscotti?
Keep them in an airtight container at room temperature. They can last for up to two weeks.

Almond & Chocolate Hazelnut Biscotti Recipe Walkthrough

First off, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step ensures your biscotti won't stick and makes cleanup a breeze.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set this dry mixture aside for a moment.

In a separate bowl, beat the eggs, vanilla extract, and almond extract until they're well combined. The extracts here are key for that aromatic flavor.

Gradually add the wet ingredients to the dry mixture, stirring until a dough forms. It might feel a bit sticky, but that's okay.

Next, fold in the toasted and chopped almonds, hazelnuts, and dark chocolate chips. Try to distribute them evenly for uniform flavor in every bite.

Divide the dough in half and shape each portion into a log roughly 12 inches long and 2 inches wide. Place these logs on your prepared baking sheet.

Bake in the preheated oven for 25-30 minutes until they're lightly golden. Once out, let them cool on the sheet for about 10 minutes.

Lower the oven temperature to 325°F (160°C). Slice the cooled logs diagonally into 1/2-inch thick slices using a serrated knife for clean cuts.

Arrange the slices cut side down back on the baking sheet. Bake them for another 10-12 minutes on each side until they’re nicely crisp.

Finally, allow your biscotti to cool completely before serving or storing, ensuring they have that perfect crunch.

Why You'll Love This Recipe

  • Perfect balance of flavors: nutty, sweet, and slightly bitter from the dark chocolate.
  • Ideal for dunking in your favorite hot beverage, all year round.
  • Easy to make with simple pantry ingredients.
  • Great for gifting or sharing with friends and family.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
3 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup almonds, toasted and chopped
1/2 cup hazelnuts, toasted and chopped
1/2 cup dark chocolate chips

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, beat the eggs, vanilla extract, and almond extract until combined.
4. Combine the wet and dry ingredients, mixing until a dough forms.
5. Fold in the toasted almonds, hazelnuts, and dark chocolate chips.
6. Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide.
7. Place the logs on the prepared baking sheet and bake for 25-30 minutes or until lightly golden.
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 diagonally into 1/2-inch thick slices.
11. Arrange the slices cut side down on the baking sheet and bake for another 10-12 minutes on each side until crisp.
12. Allow to cool completely before serving or storing.

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