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Love is in my Tummy

Plant-based flavor

June 20, 2016 By Tina Dawson 8 Comments

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti Main

Biscotti in Italian means ‘baked twice’. These hard, crisp biscuits were designed to keep well for months, making it ideal to survive long sea voyages in days of old. Which works out great for us now too, despite the lack of month long voyages, a large batch of these can keep you happily sated at tea time for quite some time. Throw in chocolate and hazelnut into the mix, and happily sated is just an understatement.

For delicate gums generally accustomed to the soft cookies, these Chocolate Hazelnut biscotti can be a little hard on the jaws, but thankfully, these are served with a drink (wine in Italy, coffee or tea elsewhere). Dunk the biscotti into the beverage it is served with, and it soaks up the liquid like a parched, thirsty man stranded in the desert.

Another use for these humble Chocolate Hazelnut biscotti – holiday gifts. Dunk them in chocolate, drizzle beautiful designs in white chocolate on top and you have a relatively inexpensive, handmade, thoughtful, not to mention delicious gifts. All they need are a gift wrapped receptacle to present them in and they will bring joy wherever they go.

To begin, you start off with room temperature eggs and sugar. Whisk them together until pale yellow. Then add in the softened butter.

Hazlenut chocolate Biscotti butter and eggs

Whisk in the rest of the ingredients – generous vanilla to mask the egg, flour and baking soda. Keep whisking until you get a thick batter. Turn it all out onto a clean, lightly floured work surface and knead until it comes together into a soft dough. Stir in the nuts and chocolate.

Hazlenut chocolate Biscotti 1

Fashion into a long log and flatten it to an inch thick.

Hazlenut chocolate Biscotti 2

Bake for about 25 minutes until slightly browned.  It will be firm on the outside, but rather still soft and cake-like on the inside.

Hazlenut chocolate Biscotti 3

Cool slightly and slice into 1/2″ slices while still warm. Return the slices back to the baking tray, spaces slightly apart and slow bake for about 1.5 hours until crisp and firmly baked.

Hazlenut chocolate Biscotti 4

Cool completely before storing in an airtight container. Keep well for months, if it isn’t eaten up by then.

Chocolate Hazelnut Biscotti

Created by Tina Dawson on June 20, 2016

Hazlenut chocolate Biscotti 4

  • Prep Time:15m
  • Cook Time:2h
  • Total Time:2h 15m
  • Yield: About 15 large biscotti

Ingredients

  • 3 large eggs, room temperature
  • 1/2 c + 4 tsp (150gms) granulated sugar
  • 1/2 c (113gms) unsalted butter, room temperature
  • 2 3/4 c (344g) all-purpose flour, divided
  • 1 tsp. (4g) baking powder
  • 2 tsp. vanilla bean paste
  • 1/2 c roasted hazelnuts, chopped
  • 1/2 c chocolate chips

Instructions

  1. Preheat oven to 350°F/180°C. Line a large baking tray with parchment paper. Make sure eggs and butter are at room temperature
  2. Whisk together eggs and sugar until pale yellow and fluffy.
  3. Add butter and vanilla to the eggs and continue whisking.
  4. Fold in the flour and baking powder and continue whisking till a semi-wet dough forms.
  5. Transfer the dough to a lightly floured surface and continue kneading until you get a smooth dough. Add more flour, if needed.
  6. Knead in the nuts and chocolate, and fashion the dough into a log about 13" long 5" wide.
  7. Transfer the roll onto the prepared baking tray and flatten with a rolling pin to a rectangle about 1" thick.
  8. Bake at 350°F/180°C for 20-25 minutes. Remove from oven, cool slightly for 5 minutes and slice into 1/2" pieces while still warm.
  9. Reduce oven temperature to 270°F/132°C. Return slices to baking tray, space them slightly apart and bake at 270°F/132°C for 1.5 hours.
  10. Transfer Biscotti to a wire rack to cool completely. Store in an air tight container for several weeks.
Source: Adapted from Tatyana's Everyday food
  • Print
Chocolate Hazelnut Biscotti Pin

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Filed Under: All Recipes, Chocolate, Cuisines, Desserts, Italian, Snacks Tagged With: Chocolate, Cookie, Dessert, Egg, Recipes, Served with tea, Snacks

Previous Post: « Spicy Sweet Potato Rosti
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Reader Interactions

Comments

  1. Andrea @ Cooking with Mamma C says

    June 21, 2016 at 12:37 pm

    I love biscotti dunked in my coffee! Yours sound delicious. Chocolate and hazlenut make a great combination!

    Reply
    • Tina Dawson says

      June 21, 2016 at 3:26 pm

      They really do Andrea! Thanks!

      Reply
  2. Derek | Dad With A Pan says

    June 21, 2016 at 12:35 pm

    i LOVE biscotti, never took the time to learn how to make this, but this looks easy! Thanks for sharing!

    Reply
    • Tina Dawson says

      June 21, 2016 at 3:27 pm

      It was surprisingly easy. I couldn’t believe it myself. The first batch, I dipped in chocolate and devoured mercilessly. It took every ounce of self-control to not do the same for the batch photographed here.

      Reply
  3. Annie @ Annie's Noms says

    June 21, 2016 at 11:14 am

    These look delicious! Also, I love how you lined them all up in the first photo; pleases my OCD!!

    Reply
    • Tina Dawson says

      June 21, 2016 at 3:27 pm

      Ha ha! I have a bit of OCD too, and it was such a pleasure lining them up! 🙂

      Reply
  4. Ali @ Home & Plate says

    June 21, 2016 at 11:09 am

    You make biscotti looks so easy to make. I would love a bite. I am going to save this for creating at holiday time. It would make the perfect gift.

    Reply
    • Tina Dawson says

      June 21, 2016 at 3:28 pm

      Thanks Ali! It really makes great gifts. I’m planning several batches for this Christmas, maybe with cranberries and nuts too!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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