Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti, a classic Italian treat that perfectly balances crunchy hazelnuts and smooth chocolate. This vegetarian recipe is ideal for those seeking a satisfying snack or a delightful accompaniment to coffee. Please note, it contains nuts, dairy, eggs, and gluten.

With its crispy yet tender texture, this biscotti is versatile enough to be enjoyed on its own or dipped in your favorite beverage. Packed with protein and healthy fats from hazelnuts, it offers a nutritious boost to your day.

Easily accessible through EasyChef Pro, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Try making your own Chocolate Hazelnut Biscotti today and elevate your snack game with EasyChef Pro’s meal prep solutions!

Recipe Collection: Dessert

Serving Size: 18

Cooking Time: 35 minutes

Overview

Chocolate Nut Biscotti is a delightful Italian treat that combines the rich flavors of bittersweet chocolate and crunchy hazelnuts. Perfect for dipping in coffee or enjoying as a standalone snack, these biscotti are not too crispy and can be customized with slivered almonds if preferred.

Diet Type

Vegetarian

Allergies

Nuts, Dairy, Eggs, Gluten

Cuisine

Italian

Ingredients

• 2 Cups (cup) all-purpose flour
• 1.5 Teaspoons (tsp) baking powder
• 0.25 Teaspoons (tsp) salt
• 0.5 Cups (cup) butter, softened
• 0.75 Cups (cup) white sugar
• 2 Whole eggs
• 1 Teaspoon (tsp) vanilla extract
• 4 Ounces (oz) bittersweet chocolate bar with almond nougat, divided
• 1 Cup (cup) hazelnuts, chopped

Steps

1. Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a cookie sheet.
2. In a small bowl, mix the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract. Gradually add the flour mixture, beating well after each addition. Stir in the divided chocolate and chopped hazelnuts.
4. Divide the dough into two equal parts. On a floured surface, shape each portion into a log measuring 14 inches long, 1.5 inches wide, and 1 inch thick. Place the logs two inches apart on the prepared cookie sheet.
5. Bake for 25 minutes or until lightly browned. Remove to a cutting board and let cool for 5 minutes. Cut into 3/4 inch thick diagonal slices and return to the cookie sheet, standing upright.
6. Bake for an additional 10 minutes or until slightly dry. Cool completely on wire racks.

Enjoy your homemade Chocolate Nut Biscotti with a cup of coffee or tea!