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!

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Hazelnut Biscotti

A delicious combination of chocolate and hazelnut.
Course Dessert
Cuisine Italian
Keyword biscotti, dessert, hazelnut

Ingredients

  • 4 tbsp Unsalted Butter, room temp 56g
  • 1 cup Granulated Sugar 220g
  • 4 Large Eggs, Room temp
  • 1/4 cup Canola Oil 50 ml
  • 2 tsp Pure Vanilla Extract
  • 3 cups AP Unbleached Flour, Sifted 350g
  • 1 cup Hazelnut Flour 120g
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 3/4 cup Hazelnuts, Roasted
  • 3/4 cup Chocolate Chips

Chocolate Drizzle

  • 1/3 cup Chocolate Chips
  • 1 tsp Coconut Oil

Instructions

  • Preheat the oven to 350℉.
  • 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. Flatten it out and add hazelnuts and chocolate chips. fold the ingredients in so that they are evenly distributed.
  • 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.
  • 1st Bake – Bake at 350℉ for 35-40 minutes.
  • Cut the biscotti and place them back onto the parchment lined baking sheet.
  • 2nd Bake – 300℉ for about 30-35 minutes or until nicely toasted.
  • Into a microwave safe bowl or over a double boiler, melt chocolate chips with coconut oil.
  • Drizzle the cookies with chocolate. Refrigerate for 30 minutes to allow the chocolate to set.
  • Enjoy with a nice espresso!