• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Dessert / Double Chocolate Hazelnut Biscotti

Double Chocolate Hazelnut Biscotti

December 18, 2021 2 Comments

8 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Black mug with chocolate hazelnut biscotti stacked inside with green bow tied around biscotti

These Double Chocolate Hazelnut Biscotti have a deep chocolate flavor.  They are studded with roasted hazelnuts and chocolate chips.  

Black mug with chocolate hazelnut biscotti stacked inside with green bow tied around biscotti

What is Biscotti?

Biscotti literally means twice-baked bread.  The dough is formed into a long log and baked for about 35 minutes.  The log is then sliced into 3/4-inch slices which are arranged on a baking sheet flat side down and rebaked for about 10 minutes.  Twice-baked!!  

Biscotti Tips:

  • Using a serrated knife makes slicing easier.  Especially with the hazelnuts and chocolate chips.  
  • If using salted butter reduce the salt to 1/2 teaspoon.
  • Dipping in chocolate is completely optional 
  • Milk chocolate chips can be used in place of semi-sweet.
  • Any nut works great in this recipe.  Feel free to use walnuts, pecans, almonds, or pistachio nuts.  
  • If omitting chocolate chips, use 3/4 cups chopped nuts

How to Shape and Bake 

  • The dough should be firm enough to form into a log with floured hands.  Divide the dough in half then shape on a parchment-lined baking sheet (alternative: Butter and flour baking sheet).  Form a log that is approximately 12-inches long and 2-inches wide.  Slighted flatten the top of the log.  
  • Bake in a preheated 350℉ oven for 35 minutes or until slightly firm to the touch. 

Cool the biscotti logs on their baking sheet for approximately 10 minutes turning each slice once.

Slicing Biscotti and the Second Bake

Carefully lift the slightly cooled long onto a cutting board.  Using a serrated knife slice into 3/4-inch slices on a diagonal.

Place each biscotti cut side down on the same baking sheet.  Return to the oven and bake an additional 10 minutes.  Cool completely before dipping or drizzling with melted chocolate, which is optional but is so delicious.  Store in a tin or other airtight container.  I store my biscotti in a cool basement storage room.  They will keep beautifully for at least 2-3 weeks.

Gift Giving

 Biscotti are such pretty cookies, and make great gifts for coffee lovers, tea lovers, hot chocolate lovers, and cookie lovers! So, basically, everyone!  

Black mug with chocolate hazelnut biscotti stacked inside with green bow tied around biscotti
5 from 2 votes
Print

Double Chocolate Hazelnut Biscotti

Rich chocolate biscotti with chopped hazelnuts, chocolate chips then dipped in chocolate.

Course Dessert, Snack
Cuisine American, Italian
Keyword biscotti, chocolate hazelnut biscotti, hazelnut biscotti
Prep Time 20 minutes
Cook Time 45 minutes
Servings 25 biscotti
Calories 178 kcal
Author Janet Barton

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder unsweetened
  • 1 tsp baking soda
  • 1 tsp salt
  • 6 tbsp unsalted butter
  • 1 cup sugar
  • 2 eggs large
  • 1/2 cup hazelnuts chopped and toasted
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup dark chocolate 52 - 70% dark, melted and tempered

Instructions

  1. Preheat oven to 350℉ butter and flour 2 large baking sheets or line with parchment paper.

  2. In a bowl whisk together, flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in hazelnuts and chocolate chips.

  3. On a baking sheet lined with parchment paper with floured hands form dough into two slightly flattened logs, each 12-inches long and 2 inches wide. Bake logs for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 10 minutes.

  4. On a cutting board, with a serrated knife, cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on the baking sheet, and bake until crisp, about 10 minutes. Cool biscotti on a rack. When cool, dip or drizzle melted chocolate on the biscotti. Let chocolate harden completely before storing.

Recipe Notes

  • Using a serrated knife makes slicing easier.  Especially with the hazelnuts and chocolate chips.  
  • If using salted butter reduce the salt to 1/2 teaspoon.
  • Dipping in chocolate is completely optional 
  • Milk chocolate chips can be used in place of semi-sweet.
  • Any nut works great in this recipe.  Feel free to use walnuts, pecans, almonds, or pistachio nuts.  
  • If omitting chocolate chips, use 3/4 cups chopped nuts

Gift Giving

Biscotti are such pretty cookies, and make great gifts for coffee lovers, tea lovers, hot chocolate lovers, and cookie lovers! So, basically, everyone!  

Nutrition Facts
Double Chocolate Hazelnut Biscotti
Amount Per Serving (1 biscotti)
Calories 178 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 21mg7%
Sodium 145mg6%
Potassium 130mg4%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 11g12%
Protein 3g6%
Vitamin A 108IU2%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

You May Also Love

Marzipan Sugar Cookies-7
Sugar cookie guide sign with heart cookies
untitled-4
Marzipan on a cutting board sliced with two rolled up marzipan in white paper with red twine

 

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Cookies, Dessert, Recipes Tagged With: biscotti, chocolate hazelnut biscotti, double chocolate hazelnut biscotti

Previous Post: « Marzipan Sugar Cookies
Next Post: No-Knead Breakfast Bread »

Reader Interactions

Comments

  1. Jo says

    December 18, 2021 at 1:10 pm

    5 stars
    What A wonder easy recipe for a deli cookie. I bought hazelnuts recently at Traders Joe’s toasted some they are in fridge Waiting to bE used in something special. I have to comm on the photos that are stunning truly beautiful artisic. Thanks for the wonder recipes posts i truly enjoy them and looking forward to recieving your newsletters Happy holidays🎄🎄🎄🎄

    Reply
    • Janet Barton says

      December 19, 2021 at 1:36 pm

      Thank you so much for your kind compliments. Trader Joe’s is such a wonderful resource for buying nuts. Please let me know if you make the Biscotti or if you have any questions. Happy Holidays to you! 🎄

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • baked no-knead pumpkin harvest bread with a cinnamon stem in the middle. white and orange mini pumpkins in background No-Knead Pumpkin Harvest Bread
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Zucchini Corn Fritters
  • large jar of spicy sweet pickles with habanero peppers and onions Spicy Sweet Refrigerator Pickles
  • Jar of tomato jam on a linen towel with tomatoes and jalapeno peppers scattered Spicy Tomato Jam
  • Ratatouille Nicoise
  • Fresh Tomato and Basil Tart Fresh Tomato and Basil Tart
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread

Latest on Instagram

simplysogood

Crispy on the outside, soft and tender on the insi Crispy on the outside, soft and tender on the inside. These fun zucchini corn fritters are addicting little bites using this season’s fresh Garden harvest. 🌽🌽

Fresh corn cut right off the cob and shredded garden zucchini folded into a light batter  Did I mention the chipotle lime dipping sauce? 🤤

You can whip these babies up in 30 minutes or less?

#cornfritters  #zucchini #summerharvest
I have always been afraid of making sorbet because I have always been afraid of making sorbet because I never knew just how much sugar to add to the recipe. 

Then I found this little tip!!

Drop a clean, uncooked egg into the sorbet mixture.  If the egg sinks to the bottom, more sugar syrup is needed.  

Slowly drizzle and stir in more syrup until the egg begins to float to the top of the mixture.  

You only want a quarter size of the egg showing.  Once you see this much of the egg, you have added enough of the sugar syrup.  Remove the egg and save it for baking a cake.  

Why do this test?  Well if you don’t add enough sugar syrup to the base, the sorbet will be icy and more like a granita.  

If you add too much syrup, the sorbet will be more like a slush and not form a nice shiny scoop.  
Who knew? 🤷🏼‍♀️
This is one BEETiful PEACHy wrap. Beets and peach This is one BEETiful PEACHy wrap.  Beets and peaches go with everything…am I right? 
#lovebeets #beets #peaches🍑
Happy Father’s Day to all you great dads out the Happy Father’s Day to all you great dads out there! Click the link in my bio for this double rootbeer ice cream float!
Happy Spring🌷 Here are some of my favorite Spri Happy Spring🌷 Here are some of my favorite Spring recipes.  I hope you love them. 

Link to the recipes in my bio.
What fun no-knead bread flavor combinations have y What fun no-knead bread flavor combinations have you tried!?
•
Share in the comments below for us all to try!
Are you making sugar cookies this Valentine’s Da Are you making sugar cookies this Valentine’s Day? 💝 I have been receiving so many questions regarding what sugar cookie is best to use. Click the link in my bio for a sugar cookie guide full of everything you need to know about baking sugar cookies.
Fluffy white chocolate icing is a silky smooth, me Fluffy white chocolate icing is a silky smooth, melt-in-your-mouth icing. It is satiny, less sweet, and quite unusual. I think you’re going to love it!
Almost too pretty to eat!! Almost! Avocado toast w Almost too pretty to eat!! Almost!
Avocado toast with beautiful beet butter and pickled red onions ❤️

How could I resist?  Could you?

#lovebeets #beets #beetlove
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2022 Janet Barton
Privacy Policy

 

Loading Comments...