Looking for a festive, indulgent treat to add to your holiday cookie list? This Bittersweet Chocolate Hazelnut Biscotti recipe is the answer! With its rich cocoa flavor, toasted hazelnuts, and the perfect amount of sweetness, this biscotti is sure to become a holiday tradition. Even if you're not a big biscotti fan, this recipe is bound to change your mind.
These crunchy yet tender cookies are great for dipping into your favorite coffee or hot chocolate. Plus, they make a fantastic homemade gift, especially when packaged with the recipe. Here’s how to make them!
Ingredients for Bittersweet Chocolate Hazelnut Biscotti
1/3 cup butter, softened
2/3 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/4 cup unsweetened cocoa powder
1 2/3 cups all-purpose flour
1 cup toasted hazelnuts, chopped
4 oz bittersweet chocolate, chopped
Chocolate Dip:
6 oz bittersweet chocolate, chopped
2 tsp shortening
Instructions for Bittersweet Chocolate Hazelnut Biscotti
1. Prepare the Biscotti Dough
Preheat your oven to 375°F (190°C). Lightly grease a cookie sheet or line it with parchment paper.
In a medium to large mixing bowl, beat butter on medium-high for about 30 seconds. Add brown sugar, baking powder, and salt, and continue beating until the mixture is well combined, occasionally scraping the sides of the bowl. Beat in eggs one at a time, followed by cocoa powder.
Gradually add the flour and mix until the dough is smooth. Stir in the toasted hazelnuts and bittersweet chocolatechunks until everything is evenly distributed.
2. Shape and Bake the Biscotti
Divide the dough in half and place each portion onto a lightly floured surface. Shape each half into a long roll, about 9-10 inches long and 1.5 inches wide. Place the rolls on the prepared cookie sheet, about 4 inches apart, and gently flatten them to about 2 inches wide.
Bake at 375°F for 20-25 minutes, or until golden brown. Once baked, remove from the oven and let cool on the cookie sheet for about 45 minutes.
3. Slice and Bake Again
After the rolls have cooled, reduce the oven temperature to 300°F (150°C). Slice each roll diagonally into 1/2-inch thick pieces using a serrated knife. Be careful, as the biscotti can be delicate.
Place the slices back onto the cookie sheet, laying them flat. Bake for an additional 8-10 minutes. Turn the biscotti over and bake for another 7-9 minutes, or until they are dry and crisp.
4. Chocolate Dipping Instructions
While the biscotti cools, prepare the chocolate dip. In a double boiler (or a heatproof bowl over a saucepan of simmering water), melt the bittersweet chocolate and shortening, stirring occasionally, until smooth and combined. Alternatively, you can melt the chocolate and shortening in the microwave on half power for 1-2 minutes, stirring halfway through.
Dip one end of each biscotti into the melted chocolate and place it on parchment or wax paper. Allow the chocolate to set completely before serving or packaging.
Tips for Success
Toast the hazelnuts: Toasting the hazelnuts before chopping them enhances their flavor and adds an extra depth of taste to your biscotti.
Storage: Store the biscotti in an airtight container at room temperature for up to a week. They also freeze beautifully if you want to prepare them ahead of time.
Customization: Feel free to swap the hazelnuts with other nuts or add dried fruits like cranberries or cherries for a fun twist.
Final Thoughts
These Bittersweet Chocolate Hazelnut Biscotti are the perfect addition to your holiday cookie tray, or as a thoughtful homemade gift for friends and family. The combination of rich chocolate, crunchy hazelnuts, and a touch of sweetness is simply irresistible. Whether you're new to biscotti or a longtime fan, this recipe is guaranteed to become a favorite in your baking repertoire!
