Cookies for breakfast?? Sign me up! These dark chocolate hazelnut biscotti are super easy to make and the perfect excuse for eating cookies at 8am.
If you didn’t know, “biscotti” is Italian for “twice-baked.” So the key to making these delicious crunchy cookies is just that. They might seem a little complicated but I promise they aren't! We simply shape the dough into logs and bake it. Then let the logs cool slightly, slice them, and then bake the slices a second time! Super easy!
After baking, the biscotti are dipped in melted dark chocolate and sprinkled with chopped toasted hazelnuts and flaky sea salt*. The best part? Since biscotti are so dry, they keep for a long time at room temperature! They'll last for at least 2 weeks (but we all know they'll be gone long before then).
If you make these dark chocolate hazelnut biscotti, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup toasted hazelnuts, chopped
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the butter, sugar, and brown sugar until smooth. Add in the eggs, vanilla, and almond extract and beat until just combined.
- Add in the flour, baking powder, and salt and mix until fully incorporated. Then stir in the toasted hazelnuts. The dough should be sticky.
- Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
- Bake for 20 to 30 minutes, until golden brown all over. Remove from the oven and let cool for 25 to 30 minutes. Reduce the oven temperature to 325°F.
- Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them. Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
- Return the slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden. Remove from the oven and transfer to a wire rack to cool.
- Dip in the melted chocolate and sprinkle with chopped hazelnuts and flaky sea salt.
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