If you are looking for a treat that perfectly balances rich chocolate and nutty crunch, this Double Chocolate Hazelnut Biscotti Recipe is your new best friend. These twice-baked delights offer a satisfyingly crisp texture combined with deep cocoa flavors and bursts of toasted hazelnuts, making them ideal for dipping into your morning coffee or savoring anytime you crave a comforting bite. Trust me, once you make this recipe, it will become a beloved staple in your baking repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
The magic behind this Double Chocolate Hazelnut Biscotti Recipe lies in its straightforward but thoughtfully selected ingredients. Each one plays a crucial role—from the rich cocoa that gives a velvety depth to the batter, to the crunchy toasted hazelnuts that add that irresistible nutty contrast you’ll fall in love with.
- 2 cups all-purpose flour: The foundation of your biscotti’s structure, making sure they hold their shape during baking and slicing.
- 1/2 cup unsweetened cocoa powder: Adds that intense chocolate flavor and beautiful dark color that biscotti deserve.
- 3/4 cup granulated sugar: Sweetens the dough just right, balancing the bitterness of the cocoa.
- 1 tsp baking powder: Provides gentle lift so the biscotti are tender yet crisp.
- 1/4 tsp salt: Enhances all the flavors, making every bite more vibrant.
- 3 large eggs: Bind the ingredients and lend richness to the dough.
- 1/2 cup dark chocolate chips: Melty pockets of chocolate goodness dispersed throughout the biscotti.
- 1/2 cup chopped toasted hazelnuts: Adds crunch and a toasty aroma that plays beautifully with the chocolate.
How to Make Double Chocolate Hazelnut Biscotti Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your biscotti will bake evenly and won’t stick, making cleanup a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This combination forms the dry base of your dough, evenly distributing those essential leavening and flavor elements.
Step 3: Beat Wet Ingredients
In a separate large bowl, beat the eggs and granulated sugar until creamy and pale, which helps create a light texture. Although the recipe calls for melted butter in the original description, feel free to add a touch if you want a slightly softer crumb—otherwise, these biscotti turn out delightfully crisp.
Step 4: Combine and Fold in Mix-ins
Gently combine the wet and dry mixtures until just combined—be careful not to overmix. Then fold in your dark chocolate chips and chopped toasted hazelnuts. This is where the biscotti start to come alive, with pockets of melted chocolate and crunchy nut pieces.
Step 5: Shape Your Dough Logs
Divide the dough into two equal portions, shaping each into a log about 12 inches long on the prepared baking sheet. These logs are the shape that will become your signature biscotti slices, so try to keep them as even as possible for uniform baking.
Step 6: First Bake
Bake the logs for about 25 minutes until they are firm to the touch. The warmth will set the dough, preparing it perfectly for the second bake that creates biscotti’s characteristic crisp texture.
Step 7: Slice and Final Bake
Allow the logs to cool slightly so you can handle them without crumbling. Then, using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Arrange the slices cut side down on the baking sheet and bake again to achieve the perfect crunch.
How to Serve Double Chocolate Hazelnut Biscotti Recipe
Garnishes
Sprinkle a little powdered sugar or drizzle melted chocolate over your biscotti before serving to add an elegant finishing touch. A handful of whole toasted hazelnuts alongside the biscotti also make for an attractive and complementary visual garnish.
Side Dishes
This Double Chocolate Hazelnut Biscotti Recipe pairs exceptionally well with a hot cup of coffee, espresso, or even spiced chai tea. For a dessert platter, serve alongside fresh berries or a bowl of creamy mascarpone cheese to dip your biscotti into for an indulgent experience.
Creative Ways to Present
Arrange these biscotti in a pretty jar or wrap them in cellophane tied with ribbon as thoughtful homemade gifts. For brunch or holiday gatherings, stand them up in a glass as edible decoration or place them artfully stacked on a wooden board next to cheeses and fresh fruit.
Make Ahead and Storage
Storing Leftovers
Store your biscotti in an airtight container at room temperature to keep their crisp texture intact. They will stay fresh for up to two weeks, making them perfect for enjoying over time or sharing with friends.
Freezing
If you want to keep these treats for even longer, biscotti freeze very well. Store them in a sealed freezer bag or container, separated by parchment paper to prevent sticking. When ready to indulge, just thaw at room temperature.
Reheating
To bring back that irresistible crunch, pop your biscotti slices in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This little step will refresh their texture and warm up the chocolate chips just right.
FAQs
Can I substitute the hazelnuts with other nuts?
Absolutely! Almonds, pecans, or walnuts all work great and bring their own unique flavor. Just make sure to toast them first to enhance their nuttiness, which complements the chocolate beautifully.
Can I make these biscotti gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can enjoy this Double Chocolate Hazelnut Biscotti Recipe without gluten. The texture might be slightly different but still delicious!
How long should I slice the biscotti logs for the second bake?
A slice thickness of about 1/2 inch works perfectly to achieve a crunchy texture that’s not too hard. Thinner slices will be crisp but fragile, while thicker ones might be chewier.
Can I add flavor extracts to this recipe?
Definitely. A teaspoon of vanilla or almond extract can add a lovely fragrant layer to the biscotti dough. Just fold it in with the wet ingredients for an extra dimension of flavor.
What’s the secret to making biscotti extra crunchy?
The double baking process is key—bake your dough first as logs, then bake the sliced pieces again to dry them out completely. Cooling them thoroughly between bakes also ensures that perfect crispness.
Final Thoughts
This Double Chocolate Hazelnut Biscotti Recipe is a true showstopper that manages to be both elegantly simple and decadently delicious. It’s the kind of treat that invites cozy moments, whether paired with your morning coffee or as a thoughtful homemade gift. I can’t wait for you to try it and experience that perfect harmony of chocolatey richness and nutty crunch that only biscotti can offer.
Print
Double Chocolate Hazelnut Biscotti Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Double Chocolate Hazelnut Biscotti combine rich cocoa and dark chocolate chips with crunchy toasted hazelnuts for a perfect twice-baked Italian treat. Crispy on the outside and chewy inside, these biscotti are ideal for dipping in coffee or hot chocolate.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup (4 tablespoons) melted butter
Add-ins
- 1/2 cup dark chocolate chips
- 1/2 cup chopped toasted hazelnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar together until the mixture is creamy and slightly thickened. Then, stir in the melted butter until fully incorporated.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet mixture, folding gently until a dough forms. Then fold in the dark chocolate chips and chopped toasted hazelnuts evenly.
- Shape the Dough: Divide the dough into two equal portions and shape each into a log approximately 12 inches long on the prepared baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for about 25 minutes, or until the logs are firm to the touch.
- Cool and Slice: Allow the logs to cool slightly on the baking sheet for about 10 minutes to firm up before slicing diagonally into individual biscotti pieces.
- Second Bake (Optional): For classic biscotti crunch, you can return the sliced pieces to the oven and bake an additional 10-15 minutes at 300°F (150°C), flipping halfway through, until dry and crisp.
Notes
- Ensure hazelnuts are toasted to enhance their flavor before adding to the dough.
- You can substitute dark chocolate chips with semi-sweet or milk chocolate chips based on preference.
- For a gluten-free version, use a gluten-free flour blend tested for baking.
- Allow biscotti to cool completely before storing in an airtight container to maintain crispness.
- Double baking the slices leads to a crunchier biscotti, perfect for dunking in coffee or tea.
