chocolate biscotti

You'll quickly appreciate the simplicity of these Chocolate Biscotti with the nutty addition of hazelnuts.These twice baked cookies have the perfect crunch.

Chocolate Biscotti

hazelnuts (raw)

all-purpose flour

cocoa powder

baking powder

salt

butter (softened)

sugar

eggs (room temperature)

vanilla extract

oz bittersweet chocolate (chopped)

Preheat oven to 325°F (160°C). Position rack in the center.

Line baking sheet with parchment paper.

Spread hazelnuts on a baking sheet and toast in oven for about 12-15 minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove skin. Let cool and coarsely chop.

Increase the oven temperature to 350°F (175°C).

In a medium bowl, sift or whisk together the dry ingredients (flour, cocoa, baking powder, and salt). Set aside.

In a large mixing bowl, or bowl of electric mixer fitted with paddle attachment, beat butter and sugar until fluffy.

Beat in the eggs, one at a time.

Add vanilla extract.

Add flour mixture to egg mixture; stir with wooden spoon until just incorporated (do not over mix).

Fold in chopped hazelnuts and chopped chocolate.

Divide dough into quarters. Place each quarter on the cookie sheet, shaping into a log.

Bake for approximately 23- 30 minutes or until firm to the touch. Transfer to rack and let cool slightly.

Transfer to cutting board.

Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.

Place the sliced cookies back on the baking sheets, and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crisper they get). Turn them over at around the 10 minute mark.&nbsp;

Remove from oven and enjoy :)

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This Chocoalte Hazelnut Biscotti recipe will quickly become one of your favorite Italian cookie recipe to make.

Chocolate Hazelnut Biscotti

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!

Classic Biscotti Recipe - 4 Ways

unsalted butter

eggs

almond extract

all purpose flour

white whole wheat flour*

turbinado sugar (coarse sugar, optional)

chocolate chips

almonds

orange (about 1 tablespoon)

cranberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Using an electric mixer, beat the butter and sugar together until creamy.

Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.

In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.

Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.

Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.

Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.

If desired, sprinkle the logs with turbinado sugar.

Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.

Let the logs cool on the baking sheet for 30 minutes.

Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.

Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.

Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Classic Biscotti

Add the eggs and vanilla extract. Mix until well combined.

In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.

Mix in the chocolate chips and nuts, if using.

Add the eggs, almond extract and vanilla extract. Mix until well combined.

Stir in the chopped almonds.

Almond Biscotti

Add the eggs, vanilla extract and orange zest. Mix until well combined.

Mix in the dried cranberries.

Cranberry Orange Biscotti

Try four flavors of biscotti - almond, chocolate chip, pistachio lemon, and cranberry orange. Easy recipe for delicious homemade biscotti!

Biscotti Cookies

granulated sugar (plus more for sprinkling)

eggs (at room temperature, plus 1 egg white, divided)

chocolate

lemon (zested)

cardamom

unsalted pistachios

white chocolate

unsalted almonds (roughly chopped)

orange (zested)

ginger

Here&#39;s how to make each of the yummy variations! See remaining steps for each flavor under &quot;For all biscotti recipes&quot;

Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.

In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond extract until combined. In a separate medium bowl, sift flour, cocoa powder, baking powder and salt together. Add flour mixture and chocolate chips to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Dark Chocolate Chip Biscotti

In a large bowl, whisk sugar, 2 whole eggs and lemon zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in cardamom and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and pistachios to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Lemon Pistachio Biscotti

In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond and vanilla extracts until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and chopped almonds to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Classic Almond Biscotti

In a large bowl, whisk sugar, 2 whole eggs and orange zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in ginger and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and cranberries to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky, don’t worry, it is meant to be a sticky dough so you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form into an even rectangle about 4-inches wide and 14-inches long, adding more flour as needed while you shape the dough.

Lightly beat the remaining egg white, then brush the exposed surfaces of the dough with egg white. Sprinkle with granulated sugar and bake for 30 minutes.

Remove from oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the sheet pan and bake again for 10 minutes, turning the cookies over halfway through baking time.

For all biscotti recipes

Hazelnuts, white chocolate and pumpkin spice biscotti are the perfect combination for these crispy "adult" cookies. Biscotti is an Italian crescent shaped cookie that is twice baked and perfect for dunking into coffee, tea or even milk.

Pumpkin Hazelnut White Chocolate Biscotti

all purpose flour (+ more for dusting)

tsp pumpkin pie spice

cinnamon

tsp nutmeg

hazelnuts

white chocolate chips

unsalted butter (softened)

sugar sugar

tbsp pure canned pumpkin

tsp vanilla extract

Cinnamon

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 375°.

Line a baking sheet with a silpat or parchment paper.

In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt.

Add hazelnuts, white chocolate chips and mix.

In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes.

Add pumpkin, vanilla and eggs, one at a time.

Add the dry ingredients and mix on low speed until just combined to make a dough.

Remove the dough (if too sticky sprinkle flour over it and on work surface).

Divide into two pieces and form into long flat logs about 12 inches long x 2 inches wide.

Place on the lined baking sheets and bake 22-25 minutes.

When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).

Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.

Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.

Thank you for the great biscotti recipe! My family and I loved the flavor, and they were fun and easy to make :)

These biscotti must be one of the best I've ever made. They are incredibly delicious! Wow!

Biscotti are twice baked cookies and come to us from Italy.  They are not too sweet and are simply addictive.

Chocolate Spice Olive Oil Biscotti

semi sweet chocolate, melted (140 grams)

water

instant coffee

vanilla

flour

cocoa (40 grams

cloves

black pepper

nutmeg

cayenne pepper

extra virgin olive oil

tbsp crisco

*All almonds or all hazlnuts can be used if desired. Preheat oven to 350 degrees.

Place nuts on a jelly roll pan or a ½ sheet pan and toast for 8 to 10 minutes until fragrant and browned.  Cool completely.  Chop coarsely.

Reduce oven to 325 degrees.  Line a half sheet pan with parchment.  Set aside.

Melt chocolate in a microwave for about 2 minutes at ½ power, or by placing in the top of a double boiler.  Set aside to cool. Combine water, coffee and vanilla.  Set aside. Whisk together the flour, cocoa, baking powder, cinnamon, cloves, black pepper, salt, nutmeg and cayenne pepper. Set aside.

Place oil and sugar in a mixer bowl and beat until completely combined.  Add eggs one at a time, beating well after each addition. Add water, coffee and vanilla. Add the chocolate, then the flour mixture. Add the nuts.  Although I didn’t need to, if the dough is a bit sticky for shaping, refrigerate 20 to 30 minutes to firm.

Divide dough in half (590 grams or 1 ⅓ pounds each).  Without flouring if possible, roll each piece 14 inches long. Place in the parchment lined pan and flatten to 2 ½ inches wide. Double pan the biscotti. Bake for 25 to 30 minutes.  Cool for 10 to 15 minutes and then slice diagonally into ¾ inch slices. Bake again for 10 to 15 minutes. There is no need to double pan for this short time.

Melt the chocolate and shortening together at half power in the microwave or in the top of a double boiler. Stir together completely. Pour into a narrow glass. Dip one half of the biscotti in the chocolate, wiping the bottom against the edge of the glass to scrape off most of the chocolate. Place on a parchment lined sheet and allow to set up.  If the room is warm, place the tray in the refrigerator for 15 to 20 minutes to set up.

Chocolate Dipped Biscotti

Melt as above. Stir until smooth. Dip a spoon in the chocolate and, holding it above the biscotti, wave it back and forth. 

White Chocolate Drizzle

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