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Crunchy Hazelnut and Dark Chocolate Biscotti for Coffee and Tea

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Crunchy Hazelnut and Dark Chocolate Biscotti are twice-baked Italian cookies that combine the rich flavor of roasted hazelnuts with chunks of dark chocolate. Perfectly crisp, they’re ideal for dunking into coffee, espresso, or tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 3/4 cup chopped toasted hazelnuts
  • 3/4 cup chopped dark chocolate or chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
  5. Gradually add the dry ingredients, mixing until a dough forms.
  6. Fold in chopped hazelnuts and dark chocolate.
  7. Divide dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Flatten slightly.
  8. Bake for 25–30 minutes or until lightly golden. Let cool for 10 minutes.
  9. Reduce oven temperature to 300°F (150°C). Using a serrated knife, slice logs diagonally into 1/2-inch thick pieces.
  10. Place slices cut side down on the baking sheet and bake for another 10–12 minutes per side, until crisp and dry.
  11. Cool completely on a wire rack before serving or storing.

Notes

  • Store in an airtight container for up to 2 weeks.
  • Dip one end in melted chocolate for extra indulgence.
  • Great for gifting during the holidays.

Nutrition

Find it online: https://tastyera.com/crunchy-hazelnut-and-dark-chocolate-biscotti-for-coffee-and-tea/