Double Chocolate Hazelnut Biscotti Recipe
A chocolate lovers dream!
Ingredients
- 6 Tbs. unsalted butter (⅔ stick), softened to a
- little cooler than room temperature
- 6 Tbs. vegetable oil
- ½ cup sugar
- ½ cup brown sugar
- 3 eggs
- 2 tsp. vanilla extract
- 2½ cups flour
- ½ cup cocoa (preferably Valrhona or another
- premium cocoa)
- 1¾ tsp. baking powder
- ¼ tsp. salt
- 1 cup chocolate chunks, I like milk chocolate,
- good quality
- ¾ cup nuts, I like pecans or toasted and
- skinned hazelnuts, pecans are good too!
Instructions
- 1
Preheat oven to 350ºF. If you have 2 ovens, use both. If you have one oven you will need to switch the trays halfway through the cooking time.
- 2
In a medium size bowl, mix together (I use a whisk), the flour, cocoa, baking powder, and salt, set aside.
- 3
With the whisk attachment of your electric mixer, cream the butter, add oil, and add sugars. Make sure you scrape down the sides so that everything mixes together.
- 4
Add eggs one at a time, add vanilla.
- 5
Switch to the paddle on your electric mixer. Add in 2 or 3 stages the flour mixture to the butter mixture, slowly. Do not over-mix.
- 6
Add nuts and chocolate, Do not over-mix.
- 7
Split the dough in half. Form 2 logs across the length of 2 baking sheets (1 log on each sheet), you can do this on the diagonal also.
- 8
Bake for 20 minutes. Remove from oven (leave the oven on). Let cool on the baking sheets for about 15-20 minutes. Transfer the logs carefully to a cutting board. Slice, on a diagonal, ½ -¾ inch slices. Place each piece back on the baking sheet lying on their sides. Dry the biscotti out in the oven for 15 minutes (less time if you like then chewier). Makes about 40 biscotti
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
You Might Also Like
More dessert recipes→
Dessert
Italian Lemon Ricotta Cheesecake with Blackberry Coulis
An Italian cheesecake is typically made with ricotta cheese. It is not overly sweet and slightly drier than a traditional cheesecake. This cake is best made the day before you want to serve it. The Blackberry Coulis really adds a nice touch. You can use frozen raspberries if you can find blackberries.
July 29, 2022
Dessert
Salted Frozen Yogurt Bark with Fruit and Nuts
This is the perfect sweet snack to satisfy those cravings.
July 15, 2022
Dessert
Wildberry Pie Oat Bars
I really do love anything berry but especially when they come guilt free. These decadent bars are refined sugar-free, gluten-free, vegan and incredibly delicious. They are not too sweet, just the way I like them and a great power snack. Feel free to make just blueberry or raspberry bars by subbing frozen or fresh raspberries or blueberries.
July 13, 2022
Frequently Asked Questions
How do I make Double Chocolate Hazelnut Biscotti?
This Double Chocolate Hazelnut Biscotti recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 16 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this double chocolate hazelnut biscotti in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.