Chocolate Biscotti Recipe with Hazelnuts
User Reviews
4.8
Chocolate Biscotti Recipe with Hazelnuts
Description
The Chocolate Biscotti Recipe with Hazelnuts features a dough enriched with cocoa powder, chopped hazelnuts, and semi-sweet chocolate chips, resulting in a chocolate nutty flavor throughout. The cookies are shaped into logs and baked until firm, then sliced diagonally and baked again on their sides to develop the iconic crisp, dry texture associated with biscotti. After cooling, the biscotti are partially decorated with melted chocolate and finely chopped hazelnuts, adding a creamy chocolate coating and crunchy contrast.
The twice-baked method ensures the biscotti are dry and crunchy, ideal for dipping or enjoying alongside coffee or tea. The use of both chopped and finely chopped hazelnuts adds varying levels of nuttiness and crunch. The dough's initial stickiness is managed by wetting hands during shaping, maintaining workable dough consistency. Baking at two temperatures, first at 350°F then lowering to 275°F for the second bake, helps control browning and drying.
To serve, the biscotti can be dipped into beverages or enjoyed as a crisp snack. The combination of chocolate and hazelnut is classic and provides a slightly bitter cocoa flavor balanced with nutty sweetness. Its dense texture and robust flavor suit it as an accompaniment to warm drinks or as a gift-worthy homemade cookie.
Ingredients
- 4 egg
- 2 cup sugar
- 2 1/2 cup flour
- 2 tbsp baking powder
- 4 tbsp cacao powder
- 1 cup semi-sweet mini chocolate chips
- 2 cup hazelnut chopped
For Decorating
- 1 cup chocolate chips semi sweet or milk
- 1/2 cup hazelnut finely chopped
Instructions
- Preheat the oven to 350°F. Using a stand or hand mixer, whip the eggs with sugar until the mixture doubles in volume.
- In a separate bowl, combine flour, baking powder, and cacao.
- Add the egg mixture into the flour mixture and stir to combine. Mix in the chopped hazelnuts and chocolate chips.
- Divide the dough in half. Form two or four logs on a baking sheet lined with parchment paper. Note: The dough may be sticky. To better handle it, wet your hands with cool water.
- Bake for 35 minutes. Remove the dough from the oven and set it aside to cool for 10 minutes. Reduce oven heat to 275°F.
- Cut logs diagonally into 3/4-inch thick slices. Place the slices on their sides on a parchment paper covered baking sheet. Bake for 8 to 10 more minutes.
- Create a water bath by bringing a saucepan of full of water to boil. Place a metal bowl on top of the saucepan. Pour the chocolate chips into the bowl, stirring continuously until fully melted. Remove the bowl from the saucepan and dip half of each biscotti in the melted chocolate. Followed by a sprinkle of hazelnuts.
- Lay dipped biscotti on a parchment paper lined baking sheet until the chocolate hardens.
- Serve with a hot cup of coffee or tea! Serve leftovers in an airtight container on the counter or freeze for future snacking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 13mg | 1% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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