Chocolate Hazelnut Biscotti – a delicious recipe with hazelnuts, flour, Dutch, caster sugar, baking powder, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 200 degrees Celsius Roast the hazelnuts on an oven tray for 10 minutes or until they are golden and the skins are flaking.
2
Rub well in a clean tea towel to remove the skins.
3
Chop coarsely.
4
Sift the flour, cocoa, sugar, baking powder and cinnamon into a separate bowl, and gradually add the egg mixture to the dry ingredients, stirring to form a dough.
5
Turn out onto a lightly floured surface and knead briefly, then halve.
6
Shape into 2 separate 25cm-long logs; place the logs on an oven tray lined with baking paper, bake for 15 minutes, then remove from the oven and allow to stand for 5 minutes.
7
Slice the logs diagonally into 5mm-thick slices, place on the oven trays and return to the oven for 10 minutes or until dry.
8
Cool on a wire rack, then store in an airtight container for up to 2 days.
464
kcal
Calories
9
g
Fat
84
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup raw hazelnuts, 1 ⅔ cups plain flour, 2 tablespoons Dutch-processed cocoa powder, ¾ cup caster sugar, and more.
Yes, Chocolate 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.
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