Hazelnut Biscotti

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Biscotti are an Italian cookie which literally means “baked twice” or “baked again.” This baking methodology was first used in Roman times to lengthen the shelf life of breads for the soldiers that were leaving on conquests and long journeys.
Now these crunchy treats are enjoyed by people around the world. So many variations have been created with nuts, chocolate and dried fruits added to the mix. This is my variation on the classic biscotto. I hope your enjoy my recipe!

Hazelnut Biscotti

Course Dessert
Cuisine Italian


  • 4 Large Eggs, Room temp
  • 1/4 lb Hazelnuts, Roasted
  • 56 g Unsalted Butter
  • 50 ml Canola Oil
  • 212 g Granulated Sugar
  • 1 1/2 tsp Baking Powder
  • 110 g Hazelnut Flour
  • 350 g AP Unbleached Flour, Sifted
  • 2 tsp Pure Vanilla Extract
  • 1/4 tsp Salt
  • 255 g Chocolate Chips (equivalent to one 9oz Bag)
  • 2 tbsp Coconut Oil


  • Sift flour and baking powder together. Add Hazelnut flour and mix. Set aside.
  • In the bowl of a stand mixer with the paddle attachment or using a hand mixer, add butter and sugar. Cream together until light and fluffy.
  • Add one egg at a time, ensuring each is fully incorporated before adding the next.
  • Add in oil and vanilla extract and continue to mix.
  • Add in sifted flour mix a little at a time making sure each addition is incorporated. Mix until the dough comes together.
  • Place the dough onto a well floured surface. Divide in half and shape into long loaves. **If you prefer your biscotti smaller, divide the dough into 3 pieces.**
  • Place on a parchment lined baking sheet. Cover with plastic wrap and refrigerate for 1 hour. This will prevent the dough from spreading too much in the oven.
  • 1st Bake – Bake at 350F for 30 minutes.
  • Cut the biscotti and place them back onto the parchment lined baking sheet.
  • 2nd Bake – 275F for about 20-30 minutes or until nicely toasted.
  • Into a microwave safe bowl or over a double boiler, melt chocolate chips with coconut oil.
  • Dip each cookie into chocolate and place onto a parchment lined baking sheet. Refrigerate for 30 minutes to harden the chocolate.
  • Enjoy with a nice espresso!
Keyword biscotti, dessert, hazelnut
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