Chocolate Hazelnut Biscotti
This is a simple biscotti recipe using few ingredients that you could adapt to include all sorts of great things! It is chocolatey and has a crisp dry texture that longs to be dunked in a cup of hot coffee or tea. The next time I make this recipe I will add some chopped hazelnuts to the dough so there are more hazelnuts throughout the biscotti and I’d also add some chocolate chunks. The dough is sticky, and it’s supposed to be! Make sure to really flour your work surface and your hands before working with the dough.
Chocolate Hazelnut Biscotti recipe from Smitten Kitchen
- 1 cup whole hazelnuts
- 2 1/2 cups flour, plus more for your work surface
- 1/2 cup cocoa powder
- 1 tbsp espresso powder
- pinch of salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 4 large eggs
- 1 1/3 cups granulated sugar
Line a baking sheet with parchment paper
Preheat the oven to 350 degrees. Toast the hazelnuts by spreading them out on a baking sheet and baking for 10-15 minutes until the skins begin to crack. Remove them from the oven and place them in a clean tea towel. Rub the warm nuts until the skins come off (I know…rubbing hot nuts… I’m laughing too)
In a large bowl, sift together the flour, cocoa powder, espresso powder, salt, baking powder and soda.
In another bowl, beat the eggs until they’re combined. Remove 2 tablespoons full off egg to a dish and set aside (you will use this to brush the tops of the biscotti before baking) Beat the sugar into the remaining eggs until well blended and stir in the flour to create a soft (sticky) dough.
Flour your countertop and your hands and divide the dough into two sections. Pat one section of the dough into a 6 inch square.
Scatter half of the hazelnuts on the dough and press them in
Roll the dough up and roll and press it into a cylinder 2 inches in diameter and 12-15 inches long. Transfer to a baking sheet and repeat with the second section of dough. Brush the tops of the dough with the reserved egg.
Bake for 20-25 minutes until they feel firm to the touch. (I forgot to take a photo)
Let cool for 5 minutes and then transfer to a cutting board. Using a serrated knife, cut the biscotti on an angle into 1/2-3/4″ slices. Place slices cut side down on a baking sheet and return to the oven for an other 20 minutes.
Let cool completely.
Dunk into a cup of hot coffee and enjoy!