Chocolate and Hazelnut Biscotti Recipe

Name: Chocolate and Hazelnut Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; ¾ cup unsweetened cocoa; 2 teaspoons instant espresso powder; 1 ½ teaspoons baking powder; ½ teaspoon salt; 2 large eggs; 2 large egg whites; 1 ½ cups sugar; ¼ cup butter or ¼ cup margarine, melted; ¼ cup vegetable oil; 1 unsweetened chocolate square, melted; 2 teaspoons vanilla extract; ¾ cup toasted and skimmed hazelnuts, chopped

Servings: persons

2 cups all-purpose flour
¾ cup unsweetened cocoa
2 teaspoons instant espresso powder
1 ½ teaspoons baking powder
½ teaspoon salt
2 large eggs
2 large egg whites
1 ½ cups sugar
¼ cup butter or ¼ cup margarine, melted
¼ cup vegetable oil
1 unsweetened chocolate square, melted
2 teaspoons vanilla extract
¾ cup toasted and skimmed hazelnuts, chopped

1
Heat oven to 325 degrees.
2
Position rack in center of oven.
3
Grease large cookie sheet.
4
Combine flour, cocoa, espresso powder, baking powder and salt in medium bowl and set aside.
5
Whisk together eggs, egg whites, sugar, butter, oil, melted chocolate and vanilla in large bowl.
6
Stir in flour mixture until smooth then stir in nuts.
7
From dough into 15x4 1/2-inch log on prepared sheet.
8
Bake for 50 minutes until toothpick inserted in center comes out clean.
9
Cool 15 minutes.
10
Keep oven on.
11
With serrated knife, cut log on angle into 18 1/2 thick slices.
12
Lay slices flat on cookie sheet and bake 15 minutes until cookies feel firm in center, turn over and bake for 12 to 15 minutes more.
13
Cook cookies on wire racks.

1068

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, ¾ cup unsweetened cocoa, 2 teaspoons instant espresso powder, 1 ½ teaspoons baking powder, and more.

Yes, Chocolate and Hazelnut Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate and Hazelnut Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions