Cookies for breakfast?? Sign me up! These hazelnut biscotti are dipped in dark chocolate and sprinkled with chopped hazelnuts and flaky sea salt! They're super easy to make and the perfect excuse for eating cookies at 8am. Pair with your favorite latte for an indulgent weekend brunch treat!
If you love the chocolate hazelnut combo as much as me, you might also like these chocolate hazelnut cupcakes or these Nutella macarons!
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What is Biscotti?
Biscotti is a long cookie that is twice-baked to make them super crisp and crunchy!
Biscotti is also the all-encompassing term for "cookies" or "biscuits" in Italian. The more specific name for this style of cookie is cantucci or cantuccini, but outside of Italy they are commonly just called biscotti.
They might seem a little complicated but they're actually super easy to make! 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!
You might also like this lemon biscotti or this brown butter pecan biscotti!
Ingredient Notes
You just need a few simple ingredients to make these dark chocolate dipped hazelnut biscotti!
Butter - For extra nutty flavor, substitute the butter with brown butter! It's a great compliment to the toasted hazelnuts! If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter!
Hazelnut Flour - Hazelnut flour is literally just finely ground hazelnuts! I love using it in place of some of the flour for an extra nutty flavor. But it's completely optional! You can buy hazelnut flour at a lot of grocery stores and online (Bob’s Red Mill is my favorite brand for nut flours).
Almond Extract - I love using almond extract for a little extra almond flavor and because it compliments the toasted hazelnuts, but you can leave it out if you prefer!
Toasted Hazelnuts - Chocolate and hazelnuts are one of my favorite combos! But you could also substitute almonds or pecans if you prefer.
Dark Chocolate - Use dark chocolate baking bars as opposed to chocolate chips!! Chips contain emulsifiers that help them keep their shape, which also means they won't combine as smoothly as chocolate bars. If desired, you can use milk chocolate or semi-sweet chocolate instead.
Sea Salt - Maldon sea salt is my all time favorite! It has huge beautiful flakes that are perfect for sprinkling! But you can leave this off if you prefer.
How to Make Biscotti
Line a baking sheet with parchment paper and set aside.
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, hazelnut 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.
Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
While the biscotti logs are chilling, preheat the oven to 350°F.
Bake at 350°F for 20 to 30 minutes, until the top and edges are set. 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 (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
Return the hazelnut biscotti 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 to room temperature.
Dip the hazelnut biscotti in the melted chocolate and sprinkle with chopped hazelnuts and flaky sea salt.
Let the chocolate fully harden before storing.
Serve the dark chocolate hazelnut biscotti with your favorite latte! [Like this brown sugar pumpkin spice latte!]
Recipe FAQ's
You can eat this chocolate hazelnut biscotti like a regular cookie, but since biscotti is so crunchy, it's typically dipped into coffee, milk, or wine before eating.
Store the hazelnut biscotti in an airtight container at room temperature for up to 2 weeks.
Yes! I recommend freezing the biscotti after the first bake. After the hazelnut biscotti are sliced, freeze in an airtight container for up to 3 months. To finish baking, let thaw and then bake for about 25 minutes as normal.
Biscotti is hard and dry because it is baked twice! First as a loaf and then again after being sliced. This hard, dry texture is what makes it perfect for dunking in coffee and gives it a long shelf life!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Dark Chocolate Hazelnut Biscotti
Special Equipment
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, optional
- 2 cups all purpose flour
- ¼ cup hazelnut flour, substitute all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup toasted hazelnuts, chopped
Top With
- 4 ounces dark chocolate, melted
- ¼ cup chopped hazelnuts
- flaky sea salt, optional
Instructions
- Line a baking sheet with parchment paper and set aside.
- 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, hazelnut 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.
- Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
- While the biscotti logs are chilling, preheat the oven to 350°F.
- Bake at 350°F for 20 to 30 minutes, until the top and edges are set. 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 (just one spray on each section of the logs). 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 to room temperature.
- Dip in the melted chocolate and sprinkle with chopped hazelnuts and flaky sea salt.
- Let the chocolate fully harden before storing.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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