You will love how easy it is to make this Chocolate Biscotti Recipe. The addition of hazelnuts creates twice-baked cookies with a perfect crunch. Their crispy texture also makes them ideal dunking cookies for your cup of coffee.
Prep time: PT30M
Cook time: PT40M
Total time: PT70M
Rating
4.91 stars (20 reviews)
Keywords
biscotti recipe, chocolate biscotti, chocolate hazelnut biscotti, Italian biscotti
Ingredients
135 grams hazelnuts (raw, 1 cup)
320 grams all-purpose flour (2¼ cups)
43 grams unsweetened cocoa powder ( ½ cup)
½ teaspoon espresso powder
1½ teaspoons baking powder
¼ teaspoon salt
½ cup butter (softened, 113 grams)
1 cup granulated sugar (200 grams)
3 eggs (room temperature)
2 teaspoons vanilla extract
4 oz bittersweet chocolate (113 grams, chopped)
Categories
Dessert
Cuisine
Italian
Steps
Preheat oven to 325°F (160°C). Position rack in the center.
Line a large baking sheet with parchment paper.
Spread hazelnuts on a baking sheet and toast in the oven for about 12-15 minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove the skin. Let cool and coarsely chop.
Increase the oven temperature to 350°F (175°C).
In a medium bowl, sift or whisk together the dry ingredients (flour, cocoa, espresso powder, baking powder, and salt). Set aside.
In a large mixing bowl or bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until fluffy.
Beat in the eggs, one at a time.
Add vanilla extract.
Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated (do not over mix).
Fold in chopped hazelnuts and chopped chocolate.
Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 12-inch log. Flatten each biscotti log until 1½ inches wide.
Bake for approximately 25-30 minutes or until firm to the touch. Transfer to a rack and let cool slightly.
Transfer to a cutting board.
Using a serrated knife, slice cookies diagonally into ½–¾ inch (1.25–2 cm) pieces.
Place the slices cut-side down on the baking sheet.
Bake for another 10 minutes, flipping the biscotti halfway through for even crispness. For extra-crispy biscotti, bake for up to 30 minutes (the longer they stay in the oven, the crisper and harder they get).
Remove from the oven and let them cool completely on a wire rack.
WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS CHOCOLATE BISCOTTI RECIPE IS TO MAKE
Nutitrion
Serving Size: 1 biscotti
Calories: 64 kcal
Carbohydrates: 8 g
Protein: 1 g
Fat: 3 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 10 mg
Sodium: 22 mg
Sugar: 3 g
Reviews
Anna on 2025-12-06 (5 stars): Easy to follow recipe. These cookies are easy to make and so delicious!!
Gilda on 2025-04-19 (5 stars): Just made these biscotti. Excellent. Will look good on my Easter table! Thanks and Happy Easter!
BetBub on 2025-02-23 (5 stars): These are delicious! I used sliced toasted almonds and mini chocolate chips since that’s what I had on hand. I made 3 logs and chilled my dough for about an hour which made handling really easy. I can’t wait to experiment with the rest of the flavors.
Anne on 2025-01-16 (5 stars): I’m going to make these and I have a question. When you say espresso powder, do you mean ground espresso coffee beans? Or is espresso powder something different?
Carole on 2023-11-28 (5 stars): This recipe is terrific. I reduce the amount of sugar to 1/2 cup and use brown sugar instead of white. They are too good and I eat too many. I need to double the recipe next time. I also add 1 tablespoon of instead espresso powder which brings out the chocolate flavor even more. Thank you for sharing your recipe.
Ida on 2023-09-24 (5 stars): I’ve made these biscotti a few times. The first time with the hazelnuts. They were most delicious! I used walnuts and dark chocolate chips in the last batch and they were just as great! Thank you!
Marlene on 2023-09-22 (5 stars): I've made these numerous times and they are by far the most delicious biscotti. My family and friends absolutely love them!
Sue S on 2023-09-17 (5 stars): Oh my this is soooo good. I needed something to bring to a get-together and needless to say...everyone loved them. I didn't have hazelnuts, but had almonds and they toasted up beautifully. This recipe is definitely a keeper. Grazie mille!
