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Chocolate Hazelnut Biscotti

chocolate hazelnut biscotti-4

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This Chocolate Hazelnut Biscotti will make you wonder if biscotti can get any better than this. We all know that chocolate and hazelnuts are a good pairing, but forcing their marriage… That’s another thing. Or is it? These little crunchy cookies may just be one of the best cookies yet. And they didn’t even sign a prenup!


  • 4 oz. semisweet chocolate
  • 3/4 cup brown sugar
  • 1 3/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1.5 Tbs. espresso powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp. almond extract
  • 1 cup hazelnuts (toasted and coarsely chopped)


  1. Preheat an oven to 300ºF. Line a large baking sheet with parchment or baking mat/sheet (greased + floured).
  2. Use a food processer to combine the chocolate and brown sugar until it looks like sand and set aside. Mix the flour, cocoa, espresso powder, baking soda and salt in another bowl and set aside.
  3. In a mixing bowl, combine the eggs, vanilla extract and almond extract and beat for a few seconds.
  4. Reduce the speed to low and add the sugar chocolate mixture and flour mixture until it looks like dough. Add the hazelnuts and mix until just incorporated.
  5. Take the dough and on your baking sheet, form a log about 1 inch thick and 4 inches wide. Bake for 25 minutes and remove.
  6. Transfer the log to a cutting board and cut with a bread knife 1/2 inch thick.

    Arrange the pieces cut side up, on the baking sheet and rebake for 25 minutes.

  7. Remove from oven and cool on a cooling rack. Store in airtight in a glass container, good for up to a week!


Note: the batter of this is a little stickier than others, so you can use plastic wrap or flour to shape the log. Since I didn’t want my beautiful biscotti to have brown toasted flour on the top, I used plastic wrap!


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