Chocolate Hazelnut Biscotti is the perfect treat for those who crave a little crunch with their chocolate. This classic Italian cookie is enhanced with toasted hazelnuts and bits of chocolate for an indulgent twist. Whether you’re a biscotti veteran or a first-timer, this recipe promises a delightful experience.
The backbone of our biscotti is the flour, which provides structure and stability. Granulated sugar sweetens the dough while balancing the bitterness of the unsweetened cocoa powder. The baking powder is your leavening agent, giving the biscotti a slight lift. A touch of salt enhances all the flavors. Eggs bind everything together and add richness alongside vanilla extract, which brings depth and warmth. Hazelnuts offer a nutty crunch, and semi-sweet chocolate chips provide pockets of melty goodness.
These biscotti pair beautifully with a rich espresso or a smooth cappuccino. For an extra special touch, serve them alongside a scoop of vanilla ice cream or a dollop of mascarpone. They also make a wonderful addition to a holiday cookie platter, adding a touch of elegance and flavor variety.
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This prevents sticking and makes cleanup easier. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. This ensures even distribution of the dry ingredients.
In another bowl, beat the eggs with the vanilla extract. This helps incorporate the vanilla throughout the dough. Gradually add this mixture to your dry ingredients, stirring until a dough forms. It might seem a bit dry at first, but keep mixing until it comes together.
Fold in the hazelnuts and chocolate chips. This is where the biscotti gets its character, so make sure they’re evenly distributed. Divide the dough in half and shape each half into a log approximately 12 inches long and 2 inches wide. Place these logs on your prepared baking sheet.
Bake for 25 minutes. The logs should be firm to the touch. Remove them from the oven and let them cool for about 10 minutes. This cooling step is crucial as it makes slicing easier and prevents crumbling.
Reduce the oven temperature to 325°F (160°C). Using a serrated knife, slice the logs into 1/2-inch thick slices. Arrange these slices back on the baking sheet, cut side down, and bake for an additional 10 minutes. Then, flip them over and bake for another 10 minutes until they’re crisp and dry.
Let them cool completely before serving. This allows them to harden to that perfect biscotti texture.
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