Chocolate and Hazelnut Biscotti – Crunchy, Chocolatey, and Perfect for Coffee Moments
Crunchy, chocolate-studded, and richly nutty, these Chocolate and Hazelnut Biscotti are the ultimate companion for a warm coffee or tea break. Every crisp bite feels like a little moment of indulgence — simple, satisfying, and timeless.
Twice-baked for that signature crispness, they deliver satisfying bites filled with roasted hazelnuts and decadent chocolate pieces. If you love classic treats with a cozy twist, you might also enjoy our Classic Brownies, rich with deep chocolate flavor and perfect for sharing.
Perfect for gifting, cozy mornings, or a little treat just for yourself, these biscotti bring a little Italian bakery magic into your kitchen. And if you’re planning a festive platter or looking for a sweet seasonal project, don’t miss our Christmas Cookies, a joyful addition to any occasion.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: About 20 biscotti
Difficulty: Moderate
Ingredients
- 2 cups all-purpose flour (250g)
- ½ cup unsweetened cocoa powder (50g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar (150g)
- 3 large eggs
- 1 teaspoon vanilla extract (5ml)
- 1 cup whole hazelnuts, toasted and roughly chopped (140g)
- ¾ cup dark chocolate chips or chunks (130g)
Instructions
- Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper. - In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
- In another bowl, beat the eggs and vanilla extract.
- Add the wet ingredients to the dry and mix until a dough forms.
Fold in the hazelnuts and chocolate chips. - Divide the dough into two portions.
Shape each into a log about 10 inches (25cm) long and 2 inches (5cm) wide.
Place on the prepared baking sheet. - Bake for 20–25 minutes until firm.
Remove from the oven and let cool for 10 minutes. - Using a serrated knife, slice each log diagonally into ¾-inch (2cm) thick pieces.
- Lay slices cut side down on the baking sheet.
Bake for another 10–12 minutes, flipping halfway, until dry and crisp. - Cool completely on a wire rack before serving.
Notes
Toast hazelnuts beforehand to enhance their flavor. Use a sharp serrated knife to slice biscotti cleanly. Let biscotti cool fully before storing to keep them crisp.
Variations & Add-ons
Swap hazelnuts for almonds, pistachios, or pecans. Drizzle finished biscotti with melted white or dark chocolate. Add a dash of cinnamon or espresso powder to the dough for extra flavor.
Nutrition Information (Per Biscotti)
- Calories: 150 kcal
- Carbohydrates: 20g
- Protein: 3g
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 80mg
- Fiber: 2g
- Sugar: 10g
Background Story
Biscotti, or “cantucci,” originated centuries ago in Tuscany, Italy, celebrated for their long shelf life and ideal pairing with a glass of vin santo or a hot cup of coffee.
Traditionally made plain or with almonds, biscotti have evolved into countless delicious variations around the world.
Adding chocolate and roasted hazelnuts gives these Chocolate and Hazelnut Biscotti a rich, luxurious twist, combining classic Italian crunch with indulgent flavors.
Perfect for dipping, gifting, or savoring slowly with your favorite brew, these biscotti are a beautiful example of simple ingredients creating something truly special.
Serving Suggestions
Enjoy Chocolate and Hazelnut Biscotti dipped into coffee, espresso, or even hot chocolate.
They also make a charming addition to holiday cookie trays, or a thoughtful homemade gift wrapped in parchment and ribbon.
FAQs About Chocolate and Hazelnut Biscotti
How should I store biscotti?
Store in an airtight container at room temperature for up to 2 weeks.
They stay crisp and delicious!
Can I freeze biscotti?
Yes.
Freeze after the second bake, and thaw at room temperature before serving.
Do I have to use hazelnuts?
Not at all — almonds, walnuts, or pistachios also taste fantastic.
Can I make these gluten-free?
Yes — substitute a good 1:1 gluten-free flour blend for the all-purpose flour.
Why bake biscotti twice?
The second bake dries them out, giving biscotti their traditional crunchy texture.
Final Thoughts
Crunchy, chocolatey, and full of roasted flavor, these homemade Chocolate and Hazelnut Biscotti bring simple joy to every cozy coffee moment.
Elegant, rustic, and always satisfying.
