Marie Saba

From My Kitchen To Yours

Chocolate Hazelnut Biscotti

After buying chocolate hazelnut biscotti for years at Trader Joe’s, I decided to make my own at home. And after a few tries — too soft, too chocolatey, not chocolatey enough — I’m thrilled to share the recipe!

To enhance the chocolate flavor without making it overwhelming, we use cocoa powder and a touch of espresso powder. We also add a scoop of Nutella and plenty of mini chocolate chips.

The one challenge to biscotti is working with the dough because it is very sticky … but here’s the simple solution: Just wet your hands with water before handling it. The other thing to know about biscotti is that you bake it twice — first as two long rectangles (approx. 4 inches x 9 inches), and then a second time after slicing into the individual pieces. The second baking is what gives biscotti is trademark crunch.

Don’t worry, though, this biscotti won’t break a tooth! These biscotti have a pleasant crunch but still tender bite. They’re especially delicious dipped in a hot cup of coffee or cold glass of milk. For other cookie ideas, check out our classic snickerdoodles, chocolate chip cookies, easy shortbread cookies, or vanilla biscotti.

Chocolate Hazelnut Biscotti

Ingredients

1/4 cup (60 ml) light olive oil
3/4 cup (165 g) sugar
1 teaspoon (4 g) vanilla extract
1 Tablespoon (18 g) Nutella
2 eggs
1 1/2 cup (210 g) all-purpose flour
1/4 cup (20 g) cocoa powder
1/2 teaspoon (2 g) espresso powder
1 teaspoon (4 g) baking powder
1/2 teaspoon (2 g) salt
3/4 cup (125 g) mini semi-sweet chocolate chips
1/2 cup (60 g) finely chopped blanched hazelnuts

Instructions

Preheat oven to 315 F (157 C). Line a baking sheet with a Silpat mat or parchment paper.
In a medium mixing bowl, mix together olive oil, sugar, vanilla, Nutella and eggs. Continue mixing until thoroughly combined. Set aside.
In a large mixing bowl, whisk together flour, cocoa powder, espresso powder, baking powder and salt. Add wet ingredients to dry and stir until beginning to combine. Add chocolate chips and hazelnuts, and continue mixing until combined (dough will be very thick and sticky).
Using wet hands, separate dough into two piles on the lined baking sheet, about 3 inches apart. Using wet hands, spread each pile into a rectangle (about 4 inches wide, 9 inches long, and ½ inch tall). Bake for 30 minutes. Remove from oven and cool for 5 minutes.
Reduce oven heat to 250 F (120 C). Transfer one rectangle to a cutting board. Using a long sharp knife, cut the rectangle into 1-inch slices (so each biscotti is about 1 inch wide, 5 inches long and ½ inch tall). Lay biscotti on their sides on the baking sheet. Repeat with second rectangle.
Bake biscotti for about 30 minutes or until crisp. Once cool, store biscotti in an air-tight container for up to 2 weeks.

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