These chocolate hazelnut biscotti are dotted with hazelnuts and chocolate chips. Finished with a chocolate drizzle (to make them fancy!) they are the perfect cookie to pair with coffee!
I love to bake biscotti this time of year. There are so many delicious flavour combinations that i love to try a new one each and every year. This year’s might be my new favourite - you can’t go wrong with hazelnut and chocolate. Hazelnut is one of my favourite flavours and it was made to be paired with chocolate.
Biscotti are a traditional Italian cookie that are baked twice. The dough is formed into a log and baked. Once cooled, it is sliced and baked again. It may seem intimidating but it is not difficult to make. The dough comes together quickly and is easy to shape into a log. if you prefer mini biscotti, you can shape the dough into two smaller logs and reduce the first baking time.
These chocolate hazelnut biscotti are the perfect after dinner treat with a cup of coffee or enjoy them in the morning next to the Christmas tree. Tie a bunch together in twine and gift them with your favourite mug and coffee beans.
Chocolate Hazelnut Biscotti
Makes: 12 large biscotti
These chocolate hazelnut biscotti are dotted with hazelnuts and chocolate chips. Finished with a chocolate drizzle (to make them fancy!) they are the perfect cookie to pair with coffee!
Ingredients
1/2 c butter, at room temperature
1 c sugar
2 eggs
1 tsp vanilla
2 1/4 c flour
2 tsp baking powder
1/2 tsp salt
½ c mini chocolate chips
3/4 c chopped roasted hazelnuts
1/2 c melted dark chocolate, for drizzling
Directions
Preheat oven to 350F. Line a baking tray with parchment paper and set aside.
Sift together flour, baking powder and salt.
In the bowl of a stand mixer, fitted with a paddle attachment, over medium to high speed beat together butter and sugar until light and fluffy. Add in eggs one at a time, scraping down the sides of the bowl after each addition. Mix in vanilla.
On low speed, mix dry ingredients into wet, until just combined. The dough will be fairly dry but should start to come together in large clumps. Stir in chopped hazelnuts and mini chocolate chips until just combined.
Turn dough out onto countertop. Knead dough until it comes together. Shape into a large log (about 3 inches wide and 1 inch thick) and press to flatten slightly. Transfer to prepared baking sheet. Bake for 30-35 minutes or until the edges are lightly browned.
Allow biscotti to cool for 15-20 minutes before cutting into slices (cut on a diagonal for a more elegant look). Lay slices on baking sheet.
Bake in a 325F oven for 10-15 minutes or until lightly browned and almost dry. Transfer to wire rack to cool completely. Drizzle with melted chocolate.
