These chocolate and hazelnut biscotti were made for me by a friend of mine and they were so delicious I had to make some more for myself. The recipe is adapted from The Williams-Sonoma Cookies & Biscotti cookbook. The rich dark chocolate and roasted hazelnuts is the perfect combination and goes well with an afternoon cup of tea or freshly brewed coffee. They also, of course, make a fantastic gift as I have experienced!

This post is also a part of the Nuts about Sweets Blog Hop, check out other bloggers recipes at the end of this recipe.

Chocolate Hazelnut Biscotti Recipe
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1 cup (150g) hazelnuts
120g dark chocolate (I used 75% cocoa), coarsely chopped
1 cup (210g) firmly packed light brown sugar
1 3/4 cups (230g) plain flour
1/3 cup (30g) unsweetened cocoa powder
1 tbsp instant espresso powder
1 tsp baking soda
1/4 tsp salt
3 large eggs
1 1/2 tsp pure vanilla extract

Preheat oven to 180 degrees Celcius. Toast hazelnuts on a baking sheet for 15mins and lightly browned. If your hazelnuts have skins, wrap them in a tea towel, let sit for 5 mins, and then rub them until the skins begin to come off. Cool and chop coarsely. (You can often buy already toasted hazelnuts too which will save you a bit of time).

Reduce your oven to 150 degrees Celcius. In a food processor, put your dark chocolate and brown sugar and process until very fine. If you don’t have a food processor you can simply chop your chocolate finely instead.

In a bowl whisk together the flour, cocoa powder, espresso powder, baking soda and salt. In another large bowl beat the eggs and vanilla with a hand mixer until combined. Add the sugar and chocolate and flour mix and beat until a stiff dough forms. Add your hazelnuts half way through mixing.

Lightly flour your surface and hands and divide and roll the dough into two flattened log shapes about 25cm long and 5cm wide. Place the logs on a baking tray lined with baking paper ensuring a space of about 10cm between them (they will spread during cooking).

Bake until almost firm to the touch, about 35 – 40 mins and let cool for 10 mins. Lift the biscotti onto a cutting board using a long spatula and cut into 2 cm thick pieces on a vertical diagonal with a sharp knife. Put the biscotti back onto the baking tray cut-side down and bake for 15 mins. Turn then over and bake for another 15 mins until crisp and dry. Let them cool on a wire rack and store in an airtight container for 3 – 4 weeks.

Makes about 30 biscotti.

 

13 Responses to Chocolate Hazelnut Biscotti

  1. I love the Williams-Sonoma cookbook. Great biscotti :) thanks for joining the hop!

  2. anna says:

    That biscotti looks awesome! As soon I get a replacement oven, that will be my in my list of baking to do’s.

  3. Mmm these look lovely – just the thing to enjoy with an afternoon cuppa.

  4. I adore biscotti – great idea for the hop!

  5. Gorgeous! I’ve been meaning to make biscotti for some time now. Was tempted for this month’s hop but went for the easy option instead :)

  6. These look so lovely and chocolatey. A lovely simple biscotti recipe. Thank you for sharing

  7. Kelsey Towicz says:

    This looks very good, will be trying this!
    Kelsey Towicz

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