Description
Crunchy Hazelnut and Dark Chocolate Biscotti are twice-baked Italian cookies that combine the rich flavor of roasted hazelnuts with chunks of dark chocolate. Perfectly crisp, they’re ideal for dunking into coffee, espresso, or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3/4 cup chopped toasted hazelnuts
- 3/4 cup chopped dark chocolate or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
- Gradually add the dry ingredients, mixing until a dough forms.
- Fold in chopped hazelnuts and dark chocolate.
- Divide dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Flatten slightly.
- Bake for 25–30 minutes or until lightly golden. Let cool for 10 minutes.
- Reduce oven temperature to 300°F (150°C). Using a serrated knife, slice logs diagonally into 1/2-inch thick pieces.
- Place slices cut side down on the baking sheet and bake for another 10–12 minutes per side, until crisp and dry.
- Cool completely on a wire rack before serving or storing.
Notes
- Store in an airtight container for up to 2 weeks.
- Dip one end in melted chocolate for extra indulgence.
- Great for gifting during the holidays.
Nutrition
- Serving Size: 1 biscotti
- Calories: 140
- Sugar: 8g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg