Toast hazelnuts: Spread on parchment-lined baking sheet, transfer to oven and roast for 20 minutes or until lightly browned and fragrant. If using nuts with skins, remove from oven and wrap in a clean dishtowel. Leave for 5 minutes then rub hazelnuts in dishtowel to remove skins. Cool then roughly chop.
Prepare dough: Combine flour, cocoa powder, coffee, baking powder, baking soda and salt together in a bowl. Pass through a sieve to thoroughly blend. Set aside.
Roughly chop chocolate chunks into shards.
Place eggs in the bowl of a stand mixer fitted with a paddle attachment. Lightly beat, then add the vanilla extract and orange zest. With the machine running on low, add the brown sugar. Add the flour mixture little by little.
When the dough begins to take shape, add the chocolate and hazelnuts and run for a few moments until a sticky dough forms.
Shape biscotti: Lightly flour your work surface. Flour your hands. Turn the dough out onto work surface and divide into two equal sized amounts. Roll each piece of dough into a log shape, about 12-inches long and 1½-inches thick.
Transfer the logs onto a parchment-lined baking sheet, leaving at least 3 inches of space between them.
Sugar detail: Whisk egg white in a small bowl until frothy then brush the tops of the logs with the egg white. Sprinkle with sanding sugar.
Transfer to oven and bake for 35 minutes, rotating the baking sheet at 15.
Remove from oven. Transfer to wire rack and cool for 15 minutes.
Cut the logs into ¾-inch slices on the diagonal. Place the biscotti cut side down back onto the parchment-lined baking sheet. Return to oven and bake for an additional 20 minutes flipping halfway through.
Remove from oven and let cool on wire rack.
Chocolate-Hazelnut Biscotti
Ingredients
1 cup hazelnuts
1 cup semisweet dark chocolate chunks
3 eggs
2 teaspoons pure vanilla extract
2 tablespoons orange zest (about 1 orange)
1 cup dark brown sugar
1 ¾ cup unbleached all-purpose flour
⅓ cup cocoa powder
1 tablespoon ground coffee, finely ground
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
Topping:
1 egg white, lightly beaten
sprinkle sanding sugar
Directions
Preheat oven to 325°F.
Toast hazelnuts: Spread on parchment-lined baking sheet, transfer to oven and roast for 20 minutes or until lightly browned and fragrant. If using nuts with skins, remove from oven and wrap in a clean dishtowel. Leave for 5 minutes then rub hazelnuts in dishtowel to remove skins. Cool then roughly chop.
Prepare dough: Combine flour, cocoa powder, coffee, baking powder, baking soda and salt together in a bowl. Pass through a sieve to thoroughly blend. Set aside.
Roughly chop chocolate chunks into shards.
Place eggs in the bowl of a stand mixer fitted with a paddle attachment. Lightly beat, then add the vanilla extract and orange zest. With the machine running on low, add the brown sugar. Add the flour mixture little by little.
When the dough begins to take shape, add the chocolate and hazelnuts and run for a few moments until a sticky dough forms.
Shape biscotti: Lightly flour your work surface. Flour your hands. Turn the dough out onto work surface and divide into two equal sized amounts. Roll each piece of dough into a log shape, about 12-inches long and 1½-inches thick.
Transfer the logs onto a parchment-lined baking sheet, leaving at least 3 inches of space between them.
Sugar detail: Whisk egg white in a small bowl until frothy then brush the tops of the logs with the egg white. Sprinkle with sanding sugar.
Transfer to oven and bake for 35 minutes, rotating the baking sheet at 15.
Remove from oven. Transfer to wire rack and cool for 15 minutes.
Cut the logs into ¾-inch slices on the diagonal. Place the biscotti cut side down back onto the parchment-lined baking sheet. Return to oven and bake for an additional 20 minutes flipping halfway through.
Remove from oven and let cool on wire rack.
Chocolate-Hazelnut Biscotti
Loading...
The classic oblong crunchy biscuit flavoured with toasted hazelnuts and shards of dark chocolate…
Eaten as is or dipped in a favourite hot bevvy, CHOCOLATE-HAZELNUT BISCOTTI are perfect!
This is one of those recipes that will make you feel like you’ve accomplished something great, and trust me, if you make them, you will have. The nice thing about our CHOCOLATE-HAZELNUT BISCOTTI recipe is that you’ll have lots of crunchy biscuits to enjoy. They both keep and freeze really well, so double the recipe to increase the chance of always having some on hand. Last thing, have a favourite warm beverage like cider, hot chocolate, coffee or milk standing by – these biscuits love being dipped.
Here’s how to make CHOCOLATE-HAZELNUT BISCOTTI:
COOKIE RECIPE
Looking at the ingredients you’ll need, you might be scratching your head thinking, “No butter or milk?” Nope, but get ready to be amazed – it includes egg and dark brown sugar. This cookie dough comes together so easily and we couldn’t be happier. Like you, we love easy recipes!
CHOCOLATE HAZELNUT
Four fabulous flavours have been included in this crunchy biscuit recipe. The first is the classic combination of chocolate and hazelnut. We’re calling for dark chocolate chunks that get a bit of a chop to create chocolate shards – their rich flavour is so memorable. Then we add nuttiness into the mix with roughly chopped toasted hazelnuts. Keep your eyes peeled for these ingredients; you’ll see little flecks of both in the finished cookies.
MOCHA ORANGE
The next two flavours have been added after a few experiments in the test kitchen. Adding finely ground coffee gives the recipe that yummy mocha flavour while the orange, peppers the dough with a fresh citrus aroma.
STICKY DOUGH
Read this! The dough you’re about to make will be sticky, as in REALLY sticky, but we’ve made the whole endeavour easy by using a stand mixer. Please take the time to really scrape the paddle and bowl when you turn the dough out to shape it. Remember, flour is your friend!
LOG ROLLING
Dividing the dough into two clumps and rolling them out into a long log shape is easy. The dough does have a bit of weight, so position the baking sheet close to the rolling area to transfer it effortlessly for the bake.
SPARKLY FINISH
What can I say, I’m always trying to craft things that are visually appealing. Don’t forget, the eyes always eat first! Brushing the logs with egg whites and finishing the treatment with a sprinkle of sanding sugar is a lovely look. Sound familiar? We also use this finish on our EASY APPLE TURNOVERS and GINGERSNAP COOKIES.
CUT AND DRY
Cutting the baked logs of CHOCOLATE-HAZELNUT BISCOTTI into elongated cookies is the hallmark look for all biscotti recipes. It’s important to then send the biscuits back into the oven for a bit more time. The additional bake is for 20 minutes, flipping them at the halfway mark to give them a wonderful crispy bite.
ENJOY
As mentioned, these cookies welcome a dunk in a favourite beverage. Try them with our CHAI MILK LATTE.
Toast hazelnuts: Spread on parchment-lined baking sheet, transfer to oven and roast for 20 minutes or until lightly browned and fragrant. If using nuts with skins, remove from oven and wrap in a clean dishtowel. Leave for 5 minutes then rub hazelnuts in dishtowel to remove skins. Cool then roughly chop.
Prepare dough: Combine flour, cocoa powder, coffee, baking powder, baking soda and salt together in a bowl. Pass through a sieve to thoroughly blend. Set aside.
Roughly chop chocolate chunks into shards.
Place eggs in the bowl of a stand mixer fitted with a paddle attachment. Lightly beat, then add the vanilla extract and orange zest. With the machine running on low, add the brown sugar. Add the flour mixture little by little.
When the dough begins to take shape, add the chocolate and hazelnuts and run for a few moments until a sticky dough forms.
Shape biscotti: Lightly flour your work surface. Flour your hands. Turn the dough out onto work surface and divide into two equal sized amounts. Roll each piece of dough into a log shape, about 12-inches long and 1½-inches thick.
Transfer the logs onto a parchment-lined baking sheet, leaving at least 3 inches of space between them.
Sugar detail: Whisk egg white in a small bowl until frothy then brush the tops of the logs with the egg white. Sprinkle with sanding sugar.
Transfer to oven and bake for 35 minutes, rotating the baking sheet at 15.
Remove from oven. Transfer to wire rack and cool for 15 minutes.
Cut the logs into ¾-inch slices on the diagonal. Place the biscotti cut side down back onto the parchment-lined baking sheet. Return to oven and bake for an additional 20 minutes flipping halfway through.
Loading...
