Hazelnut Chocolate Biscotti
Hazelnut Chocolate Biscotti! Flavored with cocoa and cinnamon, these crunchy cookies are chock-full of toasted hazelnuts and chocolate chunks. They’re perfect for dunking into coffee or espresso.
I love biscotti because they really are easy to make and they keep for weeks. Because biscotti are hard and crunchy they’re just begging to be dipped into coffee or espresso.
The firm texture means they’re perfect for packing into holiday gift boxes or bags.
Ingredients
Ingredient Notes
- Hazelnut Flour – If you can’t find pre-made hazelnut flour you can make your own by grinding whole nuts in a food processor until they form a fine powder.
- Cocoa Powder – I use Dutch Processed cocoa powder for the deep chocolate color and flavor. You can use “natural” cocoa powder in this recipe.
- Hazelnut Oil – Hazelnut oil brings a nice nutty flavor to the cookies. Any other oil can be use in place of the hazelnut oil.
- Rum – The liquor is optional, but remember that alcohol enhances other flavors. You can use brandy or bourbon in place of the rum. If you choose to omit the liquor use water in it’s place.
- Hazelnuts – Pre-toast the hazelnuts before adding them to the cookie dough. If your hazelnuts have skins, wrap them in a clean kitchen towel after toasting and rub them about to loosen the skin.
The Process
See the recipe card for detailed measurements and instructions.
- Combine the dry ingredients in a mixing bowl. Combine the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients.
- Add the hazelnuts and chocolate chunks to the dough.
- Turn the dough out onto a lightly floured surface.
- Knead the dough as few times to bring it together then divide it into 2 equal pieces.
- Roll each piece of dough to a 13″x2″ log. Set the logs onto the sheet pan. Brush them with egg wash and sprinkle with sugar.
- Bake the logs until they spring back when you press in the center.
- Cool the logs then slice them on a diagonal into 3/4″ pieces.
- Lay the cookies onto the sheet pan. Bake 10 minutes, flip the cookies and bake another 10 minutes.
Work Ahead
- The unbaked cookie logs can be refrigerated for a day or frozen for up to a month.
- The baked logs can be held at room temperature for a day before slicing and toasting. The baked logs can also be frozen for up to a month.
Storage
Biscotti will keep in a cookie jar with a tight fitting lid for at least a week.
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Hazelnut Chocolate Biscotti
Crunchy hazelnut biscotti cookies flavored with cocoa, cinnamon and chocolate chips. Perfect for dunking into coffee or espresso.
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Ingredients
- 4 large eggs (plus 1 for egg wash)
- 2 oz hazelnut oil (¼ cup, see note)
- 1 teaspoon vanilla
- 1 oz rum (2 tablespoons)
- 12 ½ oz all purpose flour (2 ½ cups, see note)
- 2 oz hazelnut flour (½ cup)
- 2 oz dutch process cocoa powder (½ cup)
- 12 oz granulated sugar (1 ½ cups)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon table salt
- 5 oz toasted hazelnuts (1 cup)
- 6 oz chocolate chunks (1 cup)
Instructions
- Preheat the oven to 350 °F. Line a ½ sheet pan with parchment paper or a silicone baking mat.
- In a small bowl combine the 4 large eggs, 2 oz hazelnut oil, 1 teaspoon vanilla and 1 oz rum, set aside. In a mixing bowl combine 12 ½ oz all purpose flour, 2 oz hazelnut flour, 2 oz dutch process cocoa powder 12 oz granulated sugar,1 tablespoon baking powder, 1 teaspoon ground cinnamon and ½ teaspoon table salt. Mix the dry ingredients for 30 seconds to combine.
- Add the egg mixture to the dry ingredients and mix until almost combined. Add 5 oz toasted hazelnuts and 6 oz chocolate chunks. Turn the dough out onto a lightly floured surface. Knead a few times until the dough comes together.
- Split the dough into 2 equal portions. Use your hands to roll each piece of dough to a 13" x 2" log. Set the logs onto the sheet pan, leaving at least 3" between them. Brush each log with egg wash and sprinkle with 2 tablespoons of sugar.
- Bake until the logs feel firm when pressed in the middle, about 35 minutes. Allow the cookies to cool completely.
- Use a serrated knife to cut each log into ¾" slices on a slight diagonal. Lay the cookies flat on the sheet pans and bake 10 minutes. Flip the cookies over and bake on the other side for another 10 minutes. Cool on a wire rack.
- Store in a cookie jar for up to 2 weeks.
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Notes
You can use any oil in place of the hazelnut oil.
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
To work ahead: the dough logs can be wrapped and refrigerated for several days or frozen for several weeks.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!