The Best Chocolate Hazelnut Biscotti Recipe

Chocolate hazelnut biscotti are rich in chocolate flavor and have the perfect amount of crunch. A wonderful treat to pair with a warm drink.

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For the last few years, I have loved baking up my favorite biscotti recipes to gift loved ones over the holidays. Homemade biscotti makes an easy, thoughtful gift, especially for coffee lovers. 

These chocolate hazelnut biscotti have made it to the top of my list as a favorite biscotti recipe. The best biscotti for gifting or simply enjoying yourself this winter.

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What are biscotti?

Biscotti are a type of cookie that originated in Italy.

Biscotti are Italian cookies that are twice-baked. Baking the cookies twice makes for a dry, crunchy cookie treat meant to be dipped in a yummy drink. 

Traditionally biscotti has been made with almonds for an Italian almond cookie.

Biscotti has also traditionally been enjoyed by being dipped into a beverage before eating a meal.

I love to enjoy biscotti dipped into hot coffee or tea during our teatimes. My children enjoy biscotti with their tea or glass of milk as well.  

Equipment Needed for Making Chocolate Hazelnut Biscotti

• Large bowl or a stand mixer with a paddle attachment
• Wire rack for cooling
• Sharp serrated knife or bench scraper
• Parchment paper
• Rimmed baking sheets– this will help the nuts stay on the pan when you go to toast hazelnuts.
• Kitchen scale

Variations and substitutions for Chocolate Hazelnut Biscotti

Almond Biscotti

For almond biscotti sub almond extract for vanilla extract

Double Chocolate Hazelnut Biscotti

Add in dark chocolate chunks or semi-sweet chocolate chips for double chocolate hazelnut biscotti.

Small Biscotti

For smaller biscotti divide dough into two equal pieces. Take one piece of dough and roll that half of the dough into a flat log shape. Repeat with the other piece of dough.

Ingredients for Chocolate Hazelnut Biscotti

• All purpose flour
• Brown sugar
• Baking powder
• Butter- I always use salted butter but unsalted butter will work as well. If using unsalted, I would add a pinch more of salt.
• Large eggs
• Unsweetened cocoa powder
• Baking espresso powder
• Vanilla extract
• Salt
• Roasted Hazelnuts- or raw hazelnuts to roast yourself

Step-by-step Instructions for Chocolate Hazelnut Biscotti

Step 1: Roast hazelnuts

Preheat the oven temperature to 225 to toast the hazelnuts

Next, add raw hazelnuts to a rimmed baking sheet.

Then, bake for 10 minutes.

After 10 minutes, stir the hazelnuts around to toast for another 8 minutes. 

Finally, once you start to smell a slightly toasty smell or the 8 minutes is up, remove the hazelnuts from the oven to fully cool.

Step 2: Preheat the oven for the first biscotti bake

Next, you will want to increase the oven temperature to 350 degrees F for the first bake.

Step 3: Mix the egg mixture

While the oven is preheating, add sugar, salt, vanilla, baking powder, and melted butter to the bowl of a stand mixer with a paddle attachment or a large mixing bowl. 

Then, mix with the electric mixer on medium speed until well combined and creamy. You may need to scrape down the sides of the bowl periodically to make sure all the ingredients cream together well.

Next, add the eggs and beat them into the batter until well mixed.

Step 4: Mix and add the dry ingredients

Mix flour, baking powder, espresso baking powder, and cocoa powder in a medium bowl. Whisk flour so there are no clumps in the mix.

Step 5: Add the flour mixture to the egg mixture

Next, with the mixer on medium-low speed, slowly incorporate the flour mixture into the wet ingredients. 

Mix until no dry bits remain and the dough is the consistency of cookie dough.

Tip: To prevent flour from flying up while the mixer is going, stop the mixer in between adding the dry flour. Cover the stand mixer with a clean kitchen towel and turn on the mixer while covered. The towel will contain any dry flour that wants to escape.

Step 6: Incorporate the toasted hazelnuts

After mixing, sprinkle the toasted hazelnuts over the dough and work the nuts into the dough with your hands until evenly combined. 

Step 7: Prepare a work surface

Prepare a flat, lightly floured surface for forming the biscotti dough.

Step 8: Shape the dough

Transfer the dough to the floured surface. The consistency will be slightly sticky.

Then, roll the sticky dough out onto the floured surface. Shape the dough into a log form with your hands.

If the dough is sticking to your hands, wet your hands lightly with cold water to prevent sticking.

The log will be about 4″ wide and 12″ long. 

Step 9: Baking chocolate hazelnut biscotti

Next, carefully move the log to a prepared baking sheet for the first bake

Allow to bake for 25 minutes at 350 degrees. 

After 25 minutes, remove the biscotti from the oven and set the baking sheet on a wire cooling rack for air to circulate around the sheet while the dough cools for 5 minutes.

Step 10: Reduce oven heat for the second bake

While the biscotti is slightly cooling, reduce the oven temperature to 325 degrees F to bake the biscotti a second time.

Step 11: Cut the chocolate hazelnut biscotti

At this point the chocolate hazelnut biscotti will be a soft dough.

Next, you want to very carefully take a sharp knife to cut the biscotti first into 4-inch-thick slices. Be aware of large pieces of hazelnut that can be difficult to cleanly cut through. I like to avoid them if I can.

Then, slice again into 2-inch-slices and then one last time into 1-inch-thick slices.

Next, spread the slices out very carefully, cut side down, on your parchment-lined baking sheet so they are not touching.

Step 12: Second baking

Return to biscotti to the oven at 325 for the second bake.

Bake for 12 minutes.

Step 13: Final bake

After, 12 minutes, flip each biscotti slice carefully over to the other side for the final bake.

Then, bake for another 12 minutes. 

Step 14: Cool your chocolate hazelnut biscotti

Remove the baking sheet from the oven and allow the biscotti to cool on the pan for 10 minutes.

After 10 minutes, move the biscotti slices to a cooling rack to fully cool.

Step 15: Topping the biscotti

While the biscotti is cooling, prepare your topping.

I like to drizzle chocolate over the biscotti. A mixture of dark chocolate and white chocolate makes a festive biscotti that is pretty for gifting during the holiday season. 

First, in a small bowl over a double boiler, add in dark chocolate chips. 

Then, stir frequently until fully melted.

Repeat the same process with white chocolate chips if desired.

Step 16: Getting a nice drizzle look

I add my melted chocolate to an icing bag with a very small piping tip or you can use a ziploc bag with a very tiny tip cut at the corner. The smaller tip allows me to have control over the drizzle.

If you prefer the dipped look, add each chocolate to a separate small bowl for dipping.

Once the biscotti is completely cool, dip or drizzle as you would like. 

Then, sprinkle crushed hazelnuts over the wet icing for an added touch. 

Step 17: Enjoy!

Finally, enjoy your chocolate-hazelnut biscotti with a glass of milk, hot chocolate, or hot cup of coffee. 

Storing Chocolate Hazelnut Biscotti

Store the biscotti at room temperature in an airtight container for up to two weeks. 

Additionally, these biscotti freeze for up to 3 months. 

Biscotti last a long time and are a great make ahead option for gifting during the holidays.

Happy baking!

More winter baking recipes you may enjoy:

• Double Chocolate Sourdough Muffins
• Sourdough Discard Gingerbread Loaf

A warm drink to enjoy this winter:

• Crockpot Mulled Apple Cider