Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti are a delicious and irresistible treat – perfectly crispy, nutty, and oh so chocolaty! These delicious Italian cookies are dunked in dark chocolate and covered in crushed, roasted hazelnuts. Dip them in your tea or coffee, or enjoy as they are.

It’s fairly certain that we all need something cozy and delicious right now. And that something comes in the form of an Italian biscotti, dipped in rich chocolate and sprinkled with roasted and crushed hazelnuts. The most perfect and dreamy companion to your cup of afternoon tea or coffee.

Baking always lifts my mood and this hazelnut dipped biscotti is SUCH a treat. Not only is it fun to bake, but it will also make your house smell heavenly – like you’ve gone into a bakery. Now, just sit down with your biscotti and a cuppa and enjoy a sweet moment ❤️

Why I LOVE these little hazelnut biscotti…

• So crispy and perfect for dipping into hot tea or coffee
• Hazelnut and chocolate. Need I say more?
• So fun to make! Want a baking date?
• Have some now, have some next week. Freeze some! Mail some to a friend! Biscotti keep so well.
• Thoughtful homemade gift to mail your loved ones for Christmas, Birthday, Mother’s Day, Valentine’s Day, etc.

This post may contain affiliate links. You can read our disclosure here.

What you will need to make Chocolate Dipped Hazelnut Biscotti

The majority of ingredients are fairly common. If you can’t find any hazelnuts at your local grocery store, buy these raw or roasted hazelnuts (my favorite from Amazon). You may also easily replace the nuts with a different nut like roasted almonds or macadamias.

To mix the dough, I love to use my Kitchen Aid mixer and I highly recommend it for all things baking. If you don’t have one you can still make this recipe, just make sure your butter and eggs are room temperature, then mix everything by hand.

Make sure you have a baking sheet lined with some parchment paper or a silicone baking mat (I love this silpat) so nothing sticks.

You will also need:

• All purpose flour
• Baking powder
• Sea salt
• Unsalted butter
• Sugar
• Large eggs
• Vanilla extract
• Whole raw or roasted hazelnuts
• Bittersweet chocolate chips (I love using 60% cacao bittersweet Ghirardelli)

How to make the best hazelnut biscotti

Start by preparing your hazelnuts! If you have raw hazelnuts with skins, these can be easily roasted until crackling. The skins come right off if you rub them together in a towel.

Chop your roasted hazelnuts with a large chef’s knife. Reserve about 1/3 cup of nuts – this will make a wonderful sprinkling of nuts on top of the chocolate at then end.

Making the Biscotti Dough

Whisk together all the dry ingredients first – flour, baking powder, sea salt, and set it aside.

Cream together the softened butter and sugar using your mixer until it’s creamy. If doing by hand, make sure you butter is room temperature and use a good whisk to whisk everything until smooth and creamy.

Add the eggs, one at time, while your mixer is on low speed. Add a generous dose of pure vanilla extract… Mmm smells heavenly!

Then, add the dry ingredients a little at a time, on the lowest speed. You want to mix until JUST incorporated. Careful not to over-mix.

Using a rubber spatula or danish whisk carefully fold in the chocolate chips and 1 cup portion of chopped hazelnuts. … Beautiful!

Shaping the Dough

Prepare your work surface for your biscotti. I like to use my countertop for this. Sprinkle some flour and turn the dough out.

Use flour-y hands and work swiftly. Form the dough into a ball and then press it down into a disc as shown on the picture. Avoid touching the dough too much as it will become stickier the more you work it.

Using a bench scraper or a large sharp knife, cut the dough disc in half. Using floured hands, roll each half into a log as shown.

Move each log onto a lined baking sheet and press down gently to shape them into two long, flat logs that are each about 2 inches wide and 2/3 inch tall. Leave enough space in the middle for them to spread.

Baking the Biscotti

They are ready to go in the oven now! After baking for about 30 minutes the logs will become firm to the touch – they are ready to cut. Take them out of the oven and let them cool slightly on the baking sheet.

Using a serrated sharp knife cut each log into biscotti, at an angle. They should be about 3/4 inch thick.

Place biscotti back on the baking sheet for another round of baking, as shown below. This twice baked cookie gets it’s crispiness and crunch from the second bake.

This time, bake for only 10 minutes. Biscotti are done when they are slightly crisp. Keep in mind that they will firm up even more as they cool down so be careful not to over-bake.

Let them rest and cool down on a cooling rack. Once all the way cool, it’s time to melt some chocolate so they can become even more yummy. It will definitely be hard not to eat a few…

Dipping the Biscotti into Chocolate

Melting chocolate in the microwave can be quite easy and fast. If you do it carefully and slowly, making sure you stop and stir often, you should get perfectly melted chocolate. I stir well after every 15-20 seconds to avoid the chocolate from separating.

Dip each end of your delicious biscotti into the chocolate, or use a small spatula to spread it on. Mmm…. try not to eat them yet! Then sprinkle nuts on top of the chocolate and place on a wire rack. I like to use a plate underneath to catch any hazelnut crumbs or chocolate drips.

Leave at room temperature for a few hours to solidify OR place in the fridge to cool.

Important tips for making the best Biscotti

• You can use raw hazelnuts and roast them, or just use whole roasted hazelnuts, which may save some time. If you choose the second option, I highly recommend this brand – they are good quality and nicely roasted. Both methods make delicious biscotti!
• The biscotti dough will be very wet and sticky when you get ready to shape it. Don’t be tempted to add extra flour or else the biscotti will be too bread-like. Just flour both the work surface and your hands before turning out the dough, then sprinkle some flour on top of the dough once you turn it out.
• Use gentle movements to shape the dough into a ball and avoid overworking it. The more you touch it the sticker it tends to get. Shape it quickly and cut in half with a bench scraper or sharp knife.
• Use a kitchen scale to measure your flour or spoon the flour into your measuring cup and then level the top. This wonderful post from Sally’s Baking Recipes teaches how to correctly measure baking ingredients.
• Oven temperatures vary so always check biscotti a little bit before the stated baking time in the recipe card. Be careful not to over-bake when baking the biscotti the second time. They should not be super crisp, only firm. They will firm up more as they cool and be a perfectly crisp texture.

Other Recipes you might like

• Russian Blini (Crepes) – Блины – Crepe-like traditional Slavic pancakes that are irresistible.
• The Best Easy Vanilla Chai Ice Cream – Creamy homemade vanilla chai ice cream with a dulce de leche drizzle. So easy to make!

Print