I just cracked the Hazelnut Biscotti Recipe that actually shatters expectations and makes your morning coffee look basic, so keep scrolling.

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I am obsessed with these chocolate hazelnut biscotti because they hit that crunchy, chocolatey spot I can’t get enough of. This Hazelnut Biscotti Recipe is not delicate polite cookie stuff; it’s loud, nutty, and has serious chocolate pull.

I love dunking big jagged Biscotti Cookies into coffee until they soften just enough to be dangerous. But the real flex is the 150 g (1 cup) chopped toasted hazelnuts and the 50 g (1/2 cup) unsweetened cocoa powder dusted through the dough.

I bake them when I need something reliable and slightly ridiculous. Serious snack.

Little ritual. Zero pretense.

Every time.

Ingredients

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All purpose flour: the backbone, gives structure and that classic biscotti chew.
Unsweetened cocoa powder: deep chocolate punch, slightly bitter and intense.
Basically rich.
Granulated sugar: sweetens and gives a bit of crisp to the crust.
Baking powder: makes it light enough so it’s not rock-hard biscotti.
Fine salt: wakes up the chocolate and balances the sweetness, trust me.
Eggs: bind everything together and add a little lift and richness.
Vanilla extract: rounds flavors, gives warmth and a hint of familiarity.
Unsalted butter: adds moisture and a gentle, buttery mouthfeel.
Plus comfort.
Toasted hazelnuts: crunchy, nutty bites that contrast the cookie’s crunch.
Semisweet chocolate chips: melty pockets of chocolate, gooey against the crisp.
Coarse sugar optional: sparkly crunch on top, looks and feels fancy.

Ingredient Quantities

240 g (2 cups) all purpose flour

50 g (1/2 cup) unsweetened cocoa powder

150 g (3/4 cup) granulated sugar

1 tsp baking powder

1/2 tsp fine salt

3 large eggs, room temperature

1 tsp vanilla extract

85 g (6 tbsp) unsalted butter, melted and slightly cooled

150 g (1 cup) chopped toasted hazelnuts

150 g (1 cup) semisweet chocolate chips or chopped good quality chocolate

optional coarse sugar for sprinkling, about 1 tbsp

How to Make this

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1. Preheat oven to 175 C (350 F). Line a baking sheet with parchment paper. If your hazelnuts aren’t toasted already, spread 150 g hazelnuts on a sheet and toast them in the oven for about 8 to 10 minutes until fragrant, then rub off skins with a towel and roughly chop.

2. In a large bowl whisk together 240 g all purpose flour, 50 g unsweetened cocoa powder, 1 tsp baking powder and 1/2 tsp fine salt so everything is evenly mixed.

3. In a separate bowl beat 3 large room temperature eggs with 150 g granulated sugar and 1 tsp vanilla extract until the mixture is pale and a little thickened, about 2 to 3 minutes by hand or 1 to 2 minutes with a mixer. It doesn’t have to be super fluffy, just well combined.

4. Stir 85 g melted and slightly cooled unsalted butter into the egg mixture. Let it cool a bit if it feels hot, you don’t want to cook the eggs.

5. Fold the dry ingredients into the wet in two additions. Use a spatula and don’t overmix, just until a shaggy dough forms. It will be sticky but manageable.

6. Fold in the chopped toasted hazelnuts and 150 g semisweet chocolate chips or chopped chocolate. If the dough is too sticky to shape, chill for 15 minutes; a slightly firm dough is easier to form.

7. Divide dough in half and shape each half into a log about 25 cm long and 5 cm wide on the prepared sheet, smoothing the tops. If you like, sprinkle optional coarse sugar on top now for a little crunch.

8. Bake the logs at 175 C (350 F) for 22 to 28 minutes until set and slightly firm to the touch. Remove from the oven and let the logs cool on the sheet for 10 to 15 minutes so they hold together for slicing.

9. Using a sharp serrated knife, slice the logs diagonally into 1 to
1.5 cm thick slices. Lay the slices cut side up on the baking sheet and return to the oven at 160 C (325 F) for 10 to 12 minutes, then flip and bake another 8 to 10 minutes until dry and crisp to your liking. Cool completely on a rack before storing.

Equipment Needed

1. Oven (preheated to 175 C / 350 F)
2. Baking sheet lined with parchment paper
3. Mixing bowls, at least one large and one medium
4. Whisk and a rubber spatula (or wooden spoon if you prefer)
5. Electric mixer or hand whisk for beating the eggs (mixer optional)
6. Measuring scale and measuring spoons/cups
7. Kitchen towel for rubbing hazelnut skins and a cutting board
8. Sharp serrated knife for slicing the logs into biscotti
9. Cooling rack for the twice-baked slices to cool completely

FAQ

Q: How long will these biscotti stay fresh? A: Stored in an airtight container at room temp they'll stay crisp and tasty for about 2 weeks, sometimes longer if you dont open the jar much. If you want extra long storage freeze for up to 3 months, thaw at room temp before serving.

Q: Can I skip toasting the hazelnuts? A: You can, but toasting gives way more flavor and crunch. If you're short on time use store bought toasted nuts, or toast them at 350 F for 8 to 10 minutes until fragrant, then rub off skins in a towel.

Q: My biscotti came out a bit chewy, how do I get them crunchy? A: Bake the slices a little longer in the second bake, 10 to 14 minutes per side, till dry and firm. Let them cool fully on the rack, they crisp up as they cool. Cutting them slightly thinner also helps make them crunchier.

Q: Can I swap the hazelnuts or chocolate? A: Yes, swap hazelnuts for almonds, pecans or walnuts in equal amounts. Use dark chocolate if you want it less sweet, or milk chocolate if you prefer sweeter. The dough handles swaps well.

Q: Do I have to use melted butter, can I use oil? A: Melted butter gives the best flavor, but neutral oil like canola works in a pinch, use the same weight. Keep in mind texture and flavor will differ slightly.

Q: Any tips for slicing the logs without them falling apart? A: Let the baked logs cool for 10 to 15 minutes first, that firms them up. Use a serrated knife and a gentle sawing motion, not too much pressure. If dough is very soft chill the logs 20 to 30 minutes before slicing.

Chocolate Hazelnut Biscotti Recipe Substitutions and Variations

All purpose flour: swap with 240 g whole wheat pastry flour for a nuttier, denser biscotti. If using regular whole wheat, use 10 to 15 percent less and don’t overmix, it’ll keep them from getting too tough.
Granulated sugar: replace with 150 g light brown sugar for a moister, caramel note. Pack it lightly and expect slightly darker color and a touch more chew.
3 large eggs: for a vegan or egg-free version use 3 flax “eggs” (3 tbsp ground flax mixed with 9 tbsp warm water, wait 5 minutes). Texture will be a bit more crumbly, but still holds together after the second bake.
85 g unsalted butter: swap with 85 g melted coconut oil or a neutral oil like vegetable oil. Coconut adds a mild flavor, oils make the dough a little more tender so watch baking time closely.

Pro Tips

1. Toast the hazelnuts well and cool them before chopping. Hot nuts can melt chocolate and make the dough greasy, plus cooling helps you get more skins off when you rub them.

2. Use room temperature eggs and let the melted butter cool a bit before adding. Cold butter will seize the batter and hot butter will start cooking the eggs, so aim for warm, not hot.

3. Do not overmix once you add the flour. Fold just until it comes together so the biscotti stay tender inside instead of getting tough.

4. After slicing, watch the second bake closely and check earlier if your oven runs hot. The slices should feel dry but not browned too dark; flip them halfway for even crispness. Store fully cooled in an airtight container.

Chocolate Hazelnut Biscotti Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just cracked the Hazelnut Biscotti Recipe that actually shatters expectations and makes your morning coffee look basic, so keep scrolling.

Servings

servings

Calories

344

kcal

Equipment: 1. Oven (preheated to 175 C / 350 F)
2. Baking sheet lined with parchment paper
3. Mixing bowls, at least one large and one medium
4. Whisk and a rubber spatula (or wooden spoon if you prefer)
5. Electric mixer or hand whisk for beating the eggs (mixer optional)
6. Measuring scale and measuring spoons/cups
7. Kitchen towel for rubbing hazelnut skins and a cutting board
8. Sharp serrated knife for slicing the logs into biscotti
9. Cooling rack for the twice-baked slices to cool completely

Ingredients

240 g (2 cups) all purpose flour
50 g (1/2 cup) unsweetened cocoa powder
150 g (3/4 cup) granulated sugar
1 tsp baking powder
1/2 tsp fine salt
3 large eggs, room temperature
1 tsp vanilla extract
85 g (6 tbsp) unsalted butter, melted and slightly cooled
150 g (1 cup) chopped toasted hazelnuts
150 g (1 cup) semisweet chocolate chips or chopped good quality chocolate
optional coarse sugar for sprinkling, about 1 tbsp

Directions

Preheat oven to 175 C (350 F). Line a baking sheet with parchment paper. If your hazelnuts aren't toasted already, spread 150 g hazelnuts on a sheet and toast them in the oven for about 8 to 10 minutes until fragrant, then rub off skins with a towel and roughly chop.
In a large bowl whisk together 240 g all purpose flour, 50 g unsweetened cocoa powder, 1 tsp baking powder and 1/2 tsp fine salt so everything is evenly mixed.
In a separate bowl beat 3 large room temperature eggs with 150 g granulated sugar and 1 tsp vanilla extract until the mixture is pale and a little thickened, about 2 to 3 minutes by hand or 1 to 2 minutes with a mixer. It doesn't have to be super fluffy, just well combined.
Stir 85 g melted and slightly cooled unsalted butter into the egg mixture. Let it cool a bit if it feels hot, you don't want to cook the eggs.
Fold the dry ingredients into the wet in two additions. Use a spatula and don't overmix, just until a shaggy dough forms. It will be sticky but manageable.
Fold in the chopped toasted hazelnuts and 150 g semisweet chocolate chips or chopped chocolate. If the dough is too sticky to shape, chill for 15 minutes; a slightly firm dough is easier to form.
Divide dough in half and shape each half into a log about 25 cm long and 5 cm wide on the prepared sheet, smoothing the tops. If you like, sprinkle optional coarse sugar on top now for a little crunch.
Bake the logs at 175 C (350 F) for 22 to 28 minutes until set and slightly firm to the touch. Remove from the oven and let the logs cool on the sheet for 10 to 15 minutes so they hold together for slicing.
Using a sharp serrated knife, slice the logs diagonally into 1 to
5 cm thick slices. Lay the slices cut side up on the baking sheet and return to the oven at 160 C (325 F) for 10 to 12 minutes, then flip and bake another 8 to 10 minutes until dry and crisp to your liking. Cool completely on a rack before storing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.