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    You are in: Home / Italian / Chocolate Hazelnut Biscotti Recipe
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    Chocolate Hazelnut Biscotti

    Chocolate Hazelnut Biscotti. Photo by justcallmetoni

    1/1 Photo of Chocolate Hazelnut Biscotti

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Barb Gertz's Note:

    Biscotti is used to describe a long, dry, hard twice baked cookie with a curved top and a flat bottom designed for dunking into wine or coffee. The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. These are very nice glazed or dipped in white chocolate. Enjoy. Don't let all the steps bother you.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake.
    3. 3
      Remove from oven and place nuts in a dish- towel.
    4. 4
      Roll up and let nuts 'steam' for 5 minutes and briskly rub the towel (with nuts inside) to remove the skins from the nuts.
    5. 5
      Cool and then chop coarsely.
    6. 6
      Set aside while you prepare dough.
    7. 7
      Reduce oven temperature to 300°F.
    8. 8
      Line a large baking sheet (12 x 17) with parchment paper.
    9. 9
      In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.
    10. 10
      Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside.
    11. 11
      In bowl of electric mixer combine the eggs and vanilla and beat to blend, about 30 seconds.
    12. 12
      On Low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts and white chocolate (if using) when about half mixed.
    13. 13
      On a floured surface divide the dough in half.
    14. 14
      Form each half into a log, 12 inches long.
    15. 15
      Do this by rolling the dough back forth into a cylinder shape with floured hands.
    16. 16
      Transfer the logs to the baking sheet, spacing then well apart (with-wise on the pan) Pat to even the shapes.
    17. 17
      Bake until firm to the touch about 40 minutes (logs will spread during baking).
    18. 18
      Remove from oven, place on wire rack, let cool for 10 minutes.
    19. 19
      Using a long spatula transfer the logs to a cutting board.
    20. 20
      With a serrated knife cut the dough into 3/4 inch thick slices on the diagonal.
    21. 21
      Arrange the slices on the baking sheet.
    22. 22
      Bake 20 minutes at 300°F, turn the slices over and bake until crisp and dry, about 20 minutes longer.
    23. 23
      Let cool on wire rack.

    Ratings & Reviews:

    • on December 23, 2009


      Very nice biscotti.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2009


      These are great! Made them today with fresh hazelnuts from Turkey and good chocolate from Poland. Mine yielded 30 nicely-shaped cookies. They look just like the picture! The dough is extremely stiff, but that made it easy to shape on the baking sheet. Only downfall is the recipe dirties a lot of appliances/dishes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2007


      I had never made biscotti before and I was a little nervous. No need to be with this simple and a wonderful end result. My auny, who makes biscotti every year for gifts, asked for my recipe!! Thank you!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chocolate Hazelnut Biscotti

    Serving Size: 1 (970 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 139.9
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 2.0 g
    Cholesterol 26.4 mg
    Sodium 90.6 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 1.9 g
    Sugars 9.2 g
    Protein 3.4 g

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