Nutty Chocolate Biscotti

Name: Nutty Chocolate Biscotti
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 biscottis
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup chopped hazelnuts; 3/4 cup dark chocolate chips

Highlighted under: Sweet Treats

When I first baked Nutty Chocolate Biscotti, the aroma of chocolate and nuts filled my kitchen, and I couldn’t help but feel excited. This recipe combines crunchy texture with rich flavor, making it perfect for dipping into coffee or tea. I love how easy it is to create these delightful treats at home—they're a fantastic way to learn about baking and to impress guests. Whether enjoyed with a warm drink or as a snack, these biscottis are sure to become a staple in your kitchen too.

Created by

Emma Johnson

Last updated on 2026-01-29T23:19:28.326Z

When I first decided to make Nutty Chocolate Biscotti, it was a whim that turned into a delightful experiment in the kitchen. I played around with different nuts and chocolate ratios, and soon discovered the perfect balance of flavors that complement each other so beautifully.

I love that this biscotti includes both hazelnuts and dark chocolate, giving it a luxurious taste, while the twice-baking method ensures a crisp texture. These are perfect for gifting, or simply to enjoy when I need a sweet pick-me-up during the day!

Why You'll Love This Recipe
Crunchy texture with a satisfying crunch
Deliciously rich chocolate flavor complemented by nuts
Perfect for dunking in your favorite beverage

Mastering the Biscotti Technique

Getting the perfect crunch in your biscotti comes down to shaping and baking techniques. When you shape the dough into logs, ensure they are about 12 inches long and 2 inches wide. This size allows for even baking and the ideal texture. If you find the dough sticky, slightly dampening your hands can help manage the consistency without adding additional flour.

When it’s time to bake the logs for the first time, keep an eye on the edges. They should be firm and slightly cracked, but the center can still appear a bit soft. Don’t worry; they’ll harden during the second bake. Allowing them to cool for 10 minutes before slicing is crucial; hot biscotti can crumble when cut.

Ingredient Insights

The mix of hazelnuts and dark chocolate is key to achieving a rich flavor profile. Hazelnuts not only add crunch but also a subtle nutty aroma that enhances the chocolate. If you're looking for alternatives, try slivered almonds or pecans, which also work beautifully. Ensure they are toasted to maximize their flavor before folding them into the dough.

Cocoa powder plays a vital role beyond just flavor; it affects the moisture level and texture of your biscotti. Choosing a high-quality, unsweetened cocoa powder will yield a deeper chocolate flavor. If you prefer a lighter version, consider using Dutch-processed cocoa, which will give a milder and slightly smoother taste.

Storing and Serving

Once your biscotti have cooled completely, store them in an airtight container at room temperature for up to two weeks. For extended shelf life, you can freeze the biscotti. Place them in a freezer-safe bag, and they’ll stay fresh for up to three months. Just remember to let them thaw at room temperature before serving, allowing them to regain their perfect crunch.

These Nutty Chocolate Biscotti are versatile and can be served on their own or with a dusting of powdered sugar for an elegant touch. I love pairing them with espresso or a rich hot chocolate for dunking, enhancing the overall experience. For a festive twist, try adding a sprinkle of sea salt before the second bake to elevate the flavor.

Ingredients

For the Biscotti:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup chopped hazelnuts
3/4 cup dark chocolate chips

Make sure to have everything measured out before you begin.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix the Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.

Cream the Sugars

In a separate bowl, beat the granulated and brown sugars with the eggs until light and fluffy. Stir in the vanilla.

Combine Ingredients

Gradually add the dry ingredients to the sugar mixture and mix until just combined. Fold in the hazelnuts and dark chocolate.

Shape the Dough

Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet.

First Bake

Bake for 25 minutes. Remove from the oven and let cool for about 10 minutes.

Slice the Biscotti

Use a sharp knife to slice the logs diagonally into 1-inch wide pieces.

Second Bake

Return the sliced biscotti to the oven and bake for another 10 minutes, flipping halfway through, until they are crisp.

Cool and Serve

Allow the biscotti to cool completely on a wire rack before serving.

Serve with coffee or tea for the best experience!

Pro Tips

Store the biscotti in an airtight container to maintain their crunchiness for up to 2 weeks.

Troubleshooting Common Issues

If your biscotti are turning out too hard, it may be due to overbaking during the second round. Aim for that golden color but test their crispness in the last few minutes. If you prefer a softer texture, reduce the second bake to 8 minutes, checking regularly for doneness.

Conversely, if your biscotti are too soft and crumbly, this may be a result of not mixing the dry ingredients sufficiently with the wet ingredients or underbaking. Make sure to mix until just combined and watch for a firm outer shell before slicing.

Scaling the Recipe

This biscotti recipe is easily scalable. If you're planning on serving a larger crowd, simply double the ingredients and bake two logs simultaneously. Just be sure to leave enough space on the baking sheet for even heat distribution. This will prevent uneven baking and ensure all biscotti come out perfectly crisp.

To make mini biscotti, shape the logs smaller—around 6 inches long and 1 inch wide. Reduce the baking time during the first bake to about 15 minutes and the second bake to 8 minutes. These bite-sized treats are perfect for gifting or serving at parties.

Questions About Recipes

→ Can I use other nuts instead of hazelnuts?

Absolutely! Almonds or walnuts work beautifully as substitutes.

→ How long can I store the biscotti?

If stored properly in an airtight container, they can last for up to two weeks.

→ Can I freeze biscotti?

Yes, you can freeze them for up to 3 months. Just ensure they are well-wrapped.

→ What can I dip them in?

They are perfect for dipping in coffee, tea, or even dessert wines!