Hazelnut Chocolate Biscotti
Crunchy hazelnut biscotti cookies flavored with cocoa, cinnamon and chocolate chips. Perfect for dunking into coffee or espresso.
cookies
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!