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Chocolate Chip Hazelnut Biscotti recipe

Chocolate Chip Hazelnut Biscotti recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Biscotti

This is a chocolate take on the classic Italian, twice-baked dunking biscuits. They are flavoured with hazelnut liqueur and dotted with chocolate chips and chopped hazelnuts.

15 people made this

IngredientsMakes: 36 biscotti

  • 135g skinned, toasted hazelnuts
  • 200g caster sugar
  • 115g unsalted butter
  • 4 tablespoons hazelnut liqueur
  • 3 eggs
  • 375g plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 85g plain chocolate chips

MethodPrep:20min ›Cook:45min ›Extra time:30min cooling › Ready in:1hr35min

  1. Preheat oven to 180 C / Gas 4.
  2. Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
  3. Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 5cm wide. Place the loaf on a parchment-lined or lightly oiled baking tray. Bake in the middle of the oven for 25 minutes or until firm. The loaf will have a cake-like texture. Remove from the oven and cool.
  4. Cut the loaf diagonally into 5mm to 1.25cm slices and lay out on a baking tray. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (14)

this was my first try at biscotti, I found the dough to be really wet and could not kneed it at all, however I still baked it and although they looked a bit rough they taste great. Will definitely have a second attempt, thank you for a nice recipe.-15 Aug 2015

by OH_JUST_ME

I substituted toasted, slivered almonds for the hazelnuts and brandy for theliquer and omitted the chocolate chips. I have had hearty complements fromeveryone that has tried these. These really are fantastic!-04 Dec 2002

by Jessica Prescott

Making biscotti for the first time, I found this recipe very easy and good. However, I changed the directions a bit. I creamed the butter with the sugar, added eggs and brandy. I added the dry ingredients and then the nuts and the chocolate chips. I used filbert nut instead of hazelnuts. It was delicious. I would do this recipe again =)-22 Jan 2010


Chocolate Hazelnut Biscotti

I recently made one of my favorite snacks - dark chocolate hazelnut granola. While delicious, I bought way too many hazelnuts and needed something to use them in.

Chocolate hazelnut biscotti immediately came to mind as it's quite simple to prepare and I already had all of the ingredients. You heard that right! Biscotti really isn't difficult to make. You just have to double bake it to get that crunch you expect.

And yes, chocolate biscotti needs to be crunchy. It is meant to be dunked in something so if you make a soft biscotti, it just isn't a great dunking vehicle.

The buttery hazelnuts complement the chocolate biscotti perfectly. It's almost like having crunchy brownies.

So if you want something to go with that coffee of yours in the morning, take the time to make some homemade biscotti. If you are like me, after one bite, you'll be dreaming up your next creation!


First Bake

Your biscotti starts off with a quick biscuit dough. Take your butter and sugar and cream together until light in colour. Beat in your eggs one by one, don’t worry if your dough starts to curdle a little bit, this is normal. Next, you’re going to add in the flour, baking powder, nuts and chocolate chips and mix until it forms a soft dough. Turn this dough out onto a lightly floured surface and gently knead until you get a ball.

Take your dough and cut it in half. With each half, gently form into a log and place onto your lined baking trays. Use one tray for each of your doughs as it tends to spread quite a bit. You need to pat down the dough slightly so the top is flat. Bake until just cooked and barely starting to brown on the outside. The first bake is crucial in these biscotti, if you over bake them they become crumbly and hard to cut, if you under bake them… well they’ll be raw.


Nut Biscotti with Chocolate

Nut biscotti are some of those things I&rsquove been meaning to bake for ages, but somehow never got to it until now. I am sure every one who likes to cook has such a list of things to be cooked soon, a list that gets longer and longer with the years&hellip

My list will probably never be completely cooked through, there are just too many things on it, but what I would like to try to do, is to at least cook or bake some of those really well-known recipes, such as panna cotta or scones, puff pastry or zabaglione.

I chose to make these biscotti on a whim, I had the hazelnuts already and felt in the mood of eating something made with chocolate, so I thought I would give these nut biscotti with hazelnut and chocolate a try.

One reason that always stopped me from making biscotti was the main idea behind the biscotti, which is that the cookies have to be baked twice, I thought that to be extra work that I wasn&rsquot in the mood of doing, but really, making the biscotti is so easy and they are so delicious, especially dipped in coffee, that you will not care about having to slice them and bake them for 10 minutes more.

And another good thing about them is that they keep for a long time, as long as you keep them airtight. So you can have them ready to serve to those guests that keep coming around this time of the year. Just make a cup of fresh coffee and there you are, a perfect afternoon sweet snack.


Chocolate Chip Biscotti

By Chef Michael Smith &bull 51 years ago

In Italy the biscotti reigns supreme. They’re a crunchy treat custom made for dipping in coffee.

Ingredients

1 cup white or brown sugar
1/4 cup (4 Tablespoons) butter, softened
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 large spoonfuls cocoa powder
1 teaspoon baking powder
pinch salt
1 cup chocolate chips

Procedure

Preheat your oven to 350 degrees.

Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla.

Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the chocolate chips.

Shape the dough with lightly floured hands into a log, approximately 12-inches long and 3-inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.

Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over and brown another few minutes. Cool and enjoy with a cup of espresso!


Anything with chocolate in the name twice, I've gotta try! Is this a recipe you can post David? They look totally mag! Are those light chunks all hazel nuts, or did you slip in some white chocolate chips?

Tasty looking bake David!
OldWoodenSpoon

1/2 cup (114g) unsalted butter, softened

2 eggs, large (approx 50g each)

1/4 cup (18g) cocoa (I used Hershey's Special Dark)

1/2 to 1 tsp Chipotle chili powder, depending on how much heat you want. I used 1/2 tsp, but will increase it to at least 3/4 tsp next time.

1/2 cup (64g) hazlenuts, chopped

3/4 cup (125g) chocolate chips (I used Hershey's Special Dark)

Either by hand or machine:

Cream the butter and sugar, add the eggs one at a time. Beat until lemony colored.

Mix the flour, cocoa, baking powder, salt and chili powder together. Add to the wet ingredients and beat only until smooth and all the flour mixture is incorporated about 1 min. on low

By hand: Fold in the hazlenuts and chocolate chips.

Shape two logs about 9 by 2-1/2 inches, on a lightly greased cookie sheet, or ungreased parchment paper, or Silpat. Flatten to about 3/4 ". Bake @ 350°F for 15 to 17 mins. until just firm to the touch, or a toothpick comes out clean. Cool for 10 mins. Reduce oven temp. to 300°F. Cut logs, on a bias, into 3/4" slices using a serrated blade knife. Arrange on cookie sheet cut sides up and down. Bake for 20 mins. Turn biscotti over, and bake for another 20 mins., or until very dry and firm to the touch.

P.S. I didn't use any white chocolate chips, but they'd be a great addition.

Thank you for this David! It looks easy enough. The dark chocolate goes better with the chipotle than the typical semi-sweet variety I'll wager.
OldWoodenSpoon

I specifically choose dark chocolate cocoa and chips because of the chipotle. If you like dark chocolate, you'll love these.

We love dark chocolate, and we love these! I baked these (see my blog post here) last night and they are wonderful. The dough was very wet and sticky though, and I wonder: is that normal? It took extra time to get them done to the first stage so I could cut them, and it took extra time as well to dry them out. What is your dough like when you shape it into logs? Mine would not "stand up" but slumped without being flattened down.

Thanks for a great recipe!
OldWoodenSpoon

I guess I should have warned you, the dough is usually very wet. I make biscotti frequently, but never, before now, with chocolate: citron-hazelnut, pastachio-crasains, pecan-tart dried cherries, and almond-amaretto all sweet doughs. I also make a parmasen-black pepper savory biscotti that I love. (especially with beer or sauvignon blanc). I'm planning on experimenting with other savory combinations, after Thanks-giving. I'm thinking sundried tomato-basil-marjoram, spinach-goat cheese, and tappenade-goat cheese to start. I feel the biscotti deserves to fan out from just being a dessert cookie.

All the recipes I've tried--four or five--say, "form two logs. " invariably I wind up with wet dough. I scoop the dough out onto a Silpat pad-lined sheet pan and, using a wet bowl scraper, "sculpt" two trapazoideal shapes like the sketch below. The dotted lines represent bias-cut lines. With the skewed ends there is less waste.

I don't have any advice on the baking times. I do the first bake intentionally just until the tops spring back to the touch. If it were a single bake, I'd likely add a couple of minutes, and watch for the edges browning. For this bake it took 16 mins. The second bake first side went a full twenty-minutes, the flip side only 17 mins. This is right in line with all my biscotti bakes. I recall going 22 mins on the flip side bake a couple of times, but otherwise as stated.

I find home-baked biscotti, much lighter, crispier and easier on the jaw compared to what one finds in the coffee shops. I much prefer home baked.

Thanks for the added tips! Thank you, too, for your comments over on my own blog.

I can see, given how wet and sticky the dough is, why you would use a silpat. I had a lot of trouble moving those logs around! With the silpat you can shape and bake on the same surface. I used wax paper to shape on, then moved the log/blob shapes to parchment for baking, and used the wax paper to press them down a little. It worked, but it was a sticky, difficult mess too. I may have to give in and buy a silpat mat, because these are worth it and I'll bake them again.

I know they are a bit pricy, at about $20, but they are worth every penny. I've had two of them for over a decade. They get used every week--if not every day, some weeks. Except for a few stains they are as good as new.

Glad I inspired you to try biscotti.

Nice recipe, David. Only thing I'd change is to dip the finished biscotti in dark chocolate. I just like triple-chocolate.

. no such thing as too much chocolate! I think I'll serve these with your recommended dipping sauce.

During a visit to my local deli, I noticed they were offering chocolate hazelnut crunch, which sort of looked like a biscotti. Thus inspired, I searched TFL and found your thread and recipe. The addition of chipotle to the double chocolate is brialiant -- truly inspired baking! I tried a half batch today and loved them! I too will up the chili next time around.

Great recipe, thanks for sharing!

Glad you're enjoying them. They've become a household favorite there's been a batch on the sideboard, perpetually replaced every couple of weeks since I first hatched the recipe last year. I've settled on a full 1 tsp of chipotle chili powder, otherwise the recipe hasn't changed an iota.

Hi Dave, I baked a 2nd batch yesterday and this time bought some dark chocolate chips. All I had the first go around was medium sweet chipits. I baked a half recipe and used a full tsp of chipotle powder. Not having commercial powder, I pounded some dried chipotles in a mortar and pestle and then sifted it. The dark chocolate really pairs with the chilli well! Awesome recipe Dave, you rock!

I would love to try some of the other biscotti you mentioned: citron-hazelnut, pastachio-crasains, pecan-tart dried cherries, and almond-amaretto all sweet doughs. I also make a parmasen-black pepper savory biscotti that I love. I checked your blog and couldn't find any biscotti reference. I would love to try your parmesan, black pepper biscotti and actually all of the other as well! I wonder if you would be kind enough to post these great sounding recipes or links to them. Many thanks for creating some GREAT flavour!

I'm tardy getting back to you I've been away at the John C. Campbell Folk School in Brasstown, NC for a week learning more about Charcuterie. In six days we reduced a whole hog to delicious sausages, roasts, hams, pates, spreads, and cold meats. I purposely left all my electronic communications gear at home.

Here is a basic recipe for sweet biscotti: (makes 2 loaves, about 30 biscotti cookies)

2 c (250g) all purpose flour

1/2 c (114g) unsalted butter

3/4 c (150g) granulated sugar

1 to 2 Tbls Lemon Zest--do not omit!

1/2 tsp salt--reduce to 0 to 1/4 tsp if you substitute salted butter

Pre-heat oven to 350°F. Do not use a baking stone, nor leave one in the oven. The oven needs to cool quickly for the second baking. The heat stored in some baking stones will prevent that.

Cream the butter, sugar until homogeneous. Add eggs and vanilla and beat together. Combine flour, baking powder and salt whisk to distribute evenly.

Note: If you use additional liquid flavoring extracts (see below) they can be added with the vanilla. We use vanilla, regardless of what other extracts we also add.

Combine the dry ingredients with the wet, and either by hand or on lowest mixer setting fold or beat them until they are just combined.

By hand, using a rubber spatula, fold in nuts and dried fruits (see below) gently until evenly distributed.

The dough should be stiff, but will still be sticky.

On half-sheet pan or cookie sheet, lined with parchment paper or a fiberglass pad, form two trapezoids--see "You didn't make any mistakes!" posting to OldWoodenSpoon--above in this thread--for details.

Bake until top center of the loaves spring back to a light touch, or a toothpick come out cleanly. (usually 16 to 18 mins.)

Remove from oven, let cool on pan for 10 mins. Reduce oven temperature to 300°F.

When cooled, carefully remove one loaf to a cutting board--I use an eight-inch wide cake-transfer spatula. There is a danger of the loaves breaking in half from their own weight unless you support both ends.

Using a serrated blade cut 3/4" inch thick slices, on a bias and return them to the baking pan, one cut side down. Do the same with the second loaf.

Bake for 20 minutes at 300°F, test for crispness--the up side should be very firm, a slight spring is ok. Remove the pan from the oven, and flip each cookie exposing the original down side. Bake another 20 minutes or until the up side is crisp (no spring) and dry. Remove and cool for 5 minutes on the pan, then transfer to a cooling rack.

Nut and Dried Fruit combinations we've tried:

Regardless of which combinations, we use 1/2 cup coarsely chopped nuts, and 2/3 cup coarsely chopped dried fruit.

Pistachio/Craisans, Hazelnut/Candied lemon rind, Pecans/dried Tart Cherries and my wife's favorite: Almonds with 2 tsp each of Amaretto and Almond extracts (from King Arthur) and 1/2 tsp vanilla extract.

But you're certainly not limited to just these. For example, this holiday season I'm going to chop par-boiled fresh pumpkin (just slightly soft) to a 3/16th" dice, and add 2 tsp of Pumpkin Pie Spice to the mix.

Parmesan/Black Pepper Biscotti

(this recipe makes four loaves, makes about 60 biscotti cookies)

1-1/2 Tbls whole black peppercorns, seperated into 1 Tbls (for dough) and 1/2 Tbls (for sprinkling on top)

4 c (500g) all purpose flour

4-1/2 oz. (128g) finely grated Parmesan cheese reserve 1/4 cup for sprinkling on top.

3/4 c (170g) unsalted butter, cut into 1/2" cubes.

3 large eggs (150g) lightly whisked

1 cup (245g) whole milk, whisk into eggs

1 egg yolk and 1 Tbls water, whisked for glaze

The original recipe prescribes cutting the butter into the dry ingredients with a pastry blender or your fingers, forming a coarse meal texture--like biscuit dough. I've made these entirely in a mixer, creaming the eggs and butter together before adding the dry ingredients and the milk. I couldn't discern any difference in the finished biscotti.

Pulse the peppercorns in a spice grinder until reaching a coarse grind.

Combine the flour, baking powder, salt, 1 Tbls of ground pepper, and all but 1/4 cup of the grated cheese and whisk together.

Add the butter, and cut in with a pastry cutter until a coarse meal forms. Add the 3 eggs and milk and stir until a well-formed dough results.

Note: This dough may be slightly sticky, you can shape trapezoids with a spatula as described--that's what I do--or turn the divided dough onto a floured board and shape logs, transferring them to the lined baking sheet and flattening the logs slightly.

Brush the tops of the loaves with the egg wash, and sprinkle them evenly with the reserved pepper and grated cheese.

Bake, as described above at 350°F , switching the pans position half-way if on two shelves, until the tops spring back when lightly compressed.

Remove, reduce the oven temperature to 300°F, cool the loaves for 10 minutes then cut and bake, flip and finish as described above.

Although I haven't yet tried it, I think we could substitute 100g to 128g of additional flour for the cheeses and make a basic savory dough, adding inovative mixtures of crumbled cheeses, herbs, spices, and nuts e.g., Walnut/Bleu Cheese, Almond/Feta, just Rosmary and/or other herbs, Basil/Pepperoni, Pistachio/Morta Della, Jalapeno/fresh corn kernels, or anything your imagination can create. Since the biscotti usually accompanies wine I'd look for combinations that complement the wines and/or the entrees if served with dinner. Herbs to added to the dry ingredients, Nuts and crumbled cheeses folded in to the finished dough.

Note: These savory biscotti tend to be more hydroscopic than the sweet biscotti. I suggest you store them in a doubled plastic bag, or in a tightly sealed container.

your biscotti recipes, Dave! My mouth is watering just reading them and I can't wait to try the savory pepper and parma. I am tempted to add sauted garlic and some fresh rosemary . . . so many possibilities!!

It sounds like you had an interesting week preparing and eating all that hog! Quite an experience for sure and you were quite correcxt going off line for that time. Nice idea for a cooking getaway.

Again thanks for sharing! Brian

I'm tardy getting back to you I've been away at the John C. Campbell Folk School in Brasstown, NC for a week learning more about Charcuterie. In six days we reduced a whole hog to delicious sausages, roasts, hams, pates, spreads, and cold meats. I purposely left all my electronic communications gear at home.

Here is a basic recipe for sweet biscotti: (makes 2 loaves, about 30 biscotti cookies)

2 c (250g) all purpose flour

1/2 c (114g) unsalted butter

3/4 c (150g) granulated sugar

1 to 2 Tbls Lemon Zest--do not omit!

1/2 tsp salt--reduce to 0 to 1/4 tsp if you substitute salted butter

Pre-heat oven to 350°F. Do not use a baking stone, nor leave one in the oven. The oven needs to cool quickly for the second baking. The heat stored in some baking stones will prevent that.

Cream the butter, sugar until homogeneous. Add eggs and vanilla and beat together. Combine flour, baking powder and salt whisk to distribute evenly.

Note: If you use additional liquid flavoring extracts (see below) they can be added with the vanilla. We use vanilla, regardless of what other extracts we also add.

Combine the dry ingredients with the wet, and either by hand or on lowest mixer setting fold or beat them until they are just combined.

By hand, using a rubber spatula, fold in nuts and dried fruits (see below) gently until evenly distributed.

The dough should be stiff, but will still be sticky.

On half-sheet pan or cookie sheet, lined with parchment paper or a fiberglass pad, form two trapezoids--see "You didn't make any mistakes!" posting to OldWoodenSpoon--above in this thread--for details.

Bake until top center of the loaves spring back to a light touch, or a toothpick come out cleanly. (usually 16 to 18 mins.)

Remove from oven, let cool on pan for 10 mins. Reduce oven temperature to 300°F.

When cooled, carefully remove one loaf to a cutting board--I use an eight-inch wide cake-transfer spatula. There is a danger of the loaves breaking in half from their own weight unless you support both ends.

Using a serrated blade cut 3/4" inch thick slices, on a bias and return them to the baking pan, one cut side down. Do the same with the second loaf.

Bake for 20 minutes at 300°F, test for crispness--the up side should be very firm, a slight spring is ok. Remove the pan from the oven, and flip each cookie exposing the original down side. Bake another 20 minutes or until the up side is crisp (no spring) and dry. Remove and cool for 5 minutes on the pan, then transfer to a cooling rack.

Nut and Dried Fruit combinations we've tried:

Regardless of which combinations, we use 1/2 cup coarsely chopped nuts, and 2/3 cup coarsely chopped dried fruit. (Roast all nuts for heightened flavor.)

Pistachio/Craisans, Hazelnut/Candied lemon rind, Pecans/dried Tart Cherries and my wife's favorite: Almonds with 2 tsp each of Amaretto and Almond extracts (from King Arthur) and 1/2 tsp vanilla extract.

But you're certainly not limited to just these. For example, this holiday season I'm going to chop par-boiled fresh pumpkin (just slightly soft) to a 3/16th" dice, and add 2 tsp of Pumpkin Pie Spice to the mix.

Parmesan/Black Pepper Biscotti

(this recipe makes four loaves, makes about 60 biscotti cookies)

1-1/2 Tbls whole black peppercorns, seperated into 1 Tbls (for dough) and 1/2 Tbls (for sprinkling on top)

4 c (500g) all purpose flour

4-1/2 oz. (128g) finely grated Parmesan cheese reserve 1/4 cup for sprinkling on top.

3/4 c (170g) unsalted butter, cut into 1/2" cubes.

3 large eggs (150g) lightly whisked

1 cup (245g) whole milk, whisk into eggs

1 egg yolk and 1 Tbls water, whisked for glaze

The original recipe prescribes cutting the butter into the dry ingredients with a pastry blender or your fingers, forming a coarse meal texture--like biscuit dough. I've made these entirely in a mixer, creaming the eggs and butter together before adding the dry ingredients and the milk. I couldn't discern any difference in the finished biscotti.

Pulse the peppercorns in a spice grinder until reaching a coarse grind.

Combine the flour, baking powder, salt, 1 Tbls of ground pepper, and all but 1/4 cup of the grated cheese and whisk together.

Add the butter, and cut in with a pastry cutter until a coarse meal forms. Add the 3 eggs and milk and stir until a well-formed dough results.

Note: This dough may be slightly sticky, you can shape trapezoids with a spatula as described--that's what I do--or turn the divided dough onto a floured board and shape logs, transferring them to the lined baking sheet and flattening the logs slightly.

Brush the tops of the loaves with the egg wash, and sprinkle them evenly with the reserved pepper and grated cheese.

Bake, as described above at 350°F , switching the pans position half-way if on two shelves, until the tops spring back when lightly compressed.

Remove, reduce the oven temperature to 300°F, cool the loaves for 10 minutes then cut and bake, flip and finish as described above.

Although I haven't yet tried it, I think we could substitute 100g to 128g of additional flour for the cheeses and make a basic savory dough, adding inovative mixtures of crumbled cheeses, herbs, spices, and nuts e.g., Walnut/Bleu Cheese, Almond/Feta, just Rosmary and/or other herbs, Basil or Rosemary/Sundried Tomato, Basil/Pepperoni, Pistachio/Morta Della, Jalapeno/fresh corn kernels, or anything your imagination can create. Since the biscotti usually accompanies wine I'd look for combinations that complement the wines and/or the entrees if served with dinner. Herbs to added to the dry ingredients, nuts and crumbled cheeses folded into to the finished dough.

Note: These savory biscotti tend to be more hydroscopic than the sweet biscotti. I suggest you store them in a doubled plastic bag, or in a tightly sealed container.


Chocolate Chip Hazelnut Biscotti

I’ve been traveling quite a bit this winter so my posts have dropped off a bit. Doesn’t mean the cooking has stopped! I got right back to it for Christmas, making these chocolate chip hazelnut biscotti, as requested by my mom.

In search of the perfect recipe

I searched around quite a bit for a recipe that I was happy with, but eventually landed on this one from Smitten Kitchen. I liked that it was naturally dairy free (no butter needed) and had espresso powder! I made a few updates, namely adding in a few different flours (hazelnut + white whole wheat flour) and adding in some chocolate chips in place of hazelnuts. And forgetting the egg wash (oops). They turned out great, and so perfect to pair with coffee! Hope you’ll try them out – get creative with add-ins. I think walnuts or almonds would also be great, and a white chocolate drizzle would be very pretty as well. Recipe below.

Baking Notes

The dough looks and feels very sticky, but if you wet your hands a bit and portion out the dough in a bit of flour you should be able to shape it just fine into a couple of logs. The term “rolling” doesn’t really apply here – I kind of plop mounds of dough in a line and then shape into a long rectangle. The logs really don’t need to be perfectas long as they have a somewhat uniform shape to them then they will bake well. See below for mine!

Once you bake the first log and let it cool for a few minutes, the baked “log” will be easy to cut. Slice it as thinly as you’d like – the more the merrier in my opinion! After laying out the biscotti back on the same pan, they’ll be ready for their second bake. After the second bake, let cool, then top with whatever you like – I did a simple melted chocolate drizzle and added on holiday themed sprinkles!


Chocolate-Hazelnut Biscotti

1. Preheat oven to 350F Line heavy large baking sheet with parchment paper.

2. Grind 1/2 cup toasted hazelnuts in processor.

3. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl.

4. Beat butter and sugar in another large bowl to blend.

5. Add eggs and vanilla and almond extracts and beat until well blended.

6. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.

7. Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log.

8. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking).

9. Bake until logs feel firm when tops are gently pressed, about 35 minutes.

10. Cool logs on baking sheet 15 minutes. Maintain oven temperature.

11. Using long wide spatula, transfer baked logs to cutting board.

12. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.

13. Arrange slices, cut side down, on 2 baking sheets.

14. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely.

15. (Chocolate-Hazelnut Biscotti can be prepared ahead.

16. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks).


SHARING ALL MY FAVORITE FALL RECIPES!

I think it’s safe to say that Fall is a popular time of year–the weather is cool but not cold, the leaves are changing colors and everything is pumpkin spiced flavored! What’s not to love?

So I thought sharing some of my favorite Fall inspired recipes would be appropriate, like these:

If you are still reading this far, you definitely deserve some chocolate dipped hazelnut biscotti and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!

Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you may have.


  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup dark chocolate chunks or chips
  • 1 cup hazelnuts, roughly chopped into big pieces
  • 1 cup dried cranberries, roughly chopped
  • Melted white chocolate, for drizzling (optional)

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt so there are no lumps. In a separate bowl, whisk together the eggs and vanilla. Add the egg mixture to the flour mixture and stir until thoroughly combined. The mixture will seem dry but keep on stirring and you will end up with a dark glossy batter. Fold in the chocolate chunks, hazelnuts and cranberries to evenly distribute.

Pour half of the mixture onto one of the lined baking sheets and shape into a long log shape (about 8 x 5 inches). Repeat with the remaining batter on the second baking sheet. Bake for 25 minutes. Remove from the oven and allow the logs to cool for a few minutes.

Once slightly cooled, carefully transfer the logs to a cutting board. Using a serrated knife, cut the logs on a diagonal into ¾-inch slices. Return the slices, cut side up, to the baking sheets and bake in the oven for 10 minutes. Remove from the oven and allow to cool on the baking sheets.

Once completely cool, drizzle the biscotti with melted white chocolate to garnish (if desired). Once chocolate is hardened, store the biscotti in an airtight container.