Chocolate Hazelnut Biscotti Recipe

Name: Chocolate Hazelnut Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup chopped hazelnuts; 1 ⅓ cups whole wheat pastry flour; ⅔ cup unbleached flour; 3/4 cup rolled oats, processed into flour; 1 cup cocoa powder; 1/2 Tbs. baking powder; 2 tsp. baking soda; 1/2 tsp. sea salt; 1 tsp. ground cinnamon; 1 12.3-oz. pkg. lite silken tofu; 1/4 cup prune pur8Ee; 1 cup organic sugar; 1 Tbs. pure vanilla extract; 1/2 cup enriched plain soymilk; 4 1/2 Tbs. light brown muscovado sugar; 2 tsp. ground cinnamon; ⅛ tsp. ground nutmeg

Servings: persons

⅔ cup chopped hazelnuts
1 ⅓ cups whole wheat pastry flour
⅔ cup unbleached flour
3/4 cup rolled oats, processed into flour
1 cup cocoa powder
1/2 Tbs. baking powder
2 tsp. baking soda
1/2 tsp. sea salt
1 tsp. ground cinnamon
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune pur8Ee
1 cup organic sugar
1 Tbs. pure vanilla extract
1/2 cup enriched plain soymilk
4 1/2 Tbs. light brown muscovado sugar
2 tsp. ground cinnamon
⅛ tsp. ground nutmeg

1
Preheat oven to 350F.
2
Spray 2 baking sheets with olive oil, and set aside.
3
To make Biscotti: Put hazelnuts in a single layer on a third dry baking sheet.
4
Toast for 5 to 7 minutes, or until lightly brown, stirring frequently.
5
Remove from oven, and fold inside a clean kitchen towel.
6
Set aside for 10 minutes, rubbing from time to time to remove excess skin.
7
Transfer nuts to a small bowl.
8
Combine flours, oats and cocoa in a large mixing bowl.
9
Stir in baking powder, baking soda, salt and cinnamon, and set aside.
10
Put tofu in food processor, and pur8Ee.
11
Add prune pur8Ee and sugar, and process again.
12
Add vanilla and soymilk, and process until smooth.
13
Fold tofu mixture into dry ingredients, and add hazelnuts.
14
Divide dough into 4 sections, and turn onto a lightly floured work surface.
15
Form 4 2x9-inch logs.
16
Place on baking sheets, 3 inches apart.
17
To make Cinnamon Topping: Combine all ingredients in a small bowl.
18
Sprinkle topping over logs, and press topping gently into dough.
19
Bake for 30 minutes, or until very firm to the touch and browned.
20
Remove from oven, keeping oven on, and cool on baking sheets for 10 minutes.
21
Transfer logs, using metal spatula, to work surface.
22
Using serrated knife, cut logs diagonally into 3DA4-inch-wide slices.
23
Place slices, cut side down, on large dry baking sheet.
24
Bake for 15 minutes.
25
Turn biscotti over, and bake 15 minutes more.
26
Turn oven off, leaving biscotti in oven for an additional 10 minutes.
27
Remove biscotti from oven, transfer to racks and cool.

1073

kcal

Calories

Fat

245

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

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 17 ingredients. The key ingredients include: ⅔ cup chopped hazelnuts, 1 ⅓ cups whole wheat pastry flour, ⅔ cup unbleached flour, 3/4 cup rolled oats, processed into flour, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Hazelnut Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions