Chocolate Hazelnut Biscotti

Ingredients

• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• ¼ teaspoon fine sea salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 whole large eggs
• 1.5 teaspoons vanilla extract
• 1.25 cups roasted unsalted hazelnuts, roughly chopped
• 1 cup dark chocolate chips (70% cacao)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and position a rack in the center. Line a large baking sheet with parchment paper.

2. 2

   In a small bowl, whisk together 2 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 0.25 teaspoon of fine sea salt. Set aside.

3. 3

   In a large bowl, using an electric mixer on medium speed, cream together 0.75 cup of softened unsalted butter and 1 cup of granulated sugar, beating for 3-4 minutes until the mixture turns pale, fluffy, and noticeably lighter in color. Scrape down the sides of the bowl halfway through.

4. 4

   Add 2 large eggs one at a time, beating well after each addition until fully incorporated — the mixture should be smooth and homogeneous. Pour in 1.5 teaspoons of vanilla extract and mix for another 10 seconds.

5. 5

   Reduce the mixer speed to low and add the flour mixture in three additions, mixing just until the dry ingredients disappear — do not overmix, as this develops gluten and toughens the cookie. The dough will be sticky but manageable.

6. 6

   Fold in 1.25 cups of roughly chopped roasted unsalted hazelnuts and 1 cup of dark chocolate chips (70% cacao) using a rubber spatula or wooden spoon until evenly distributed. Do not crush the nuts or chips — you want distinct pieces in the final biscotti.

7. 7

   Divide the dough in half. On the prepared baking sheet, shape each half into a log roughly 12 inches long, 2.5 inches wide, and 0.75 inches tall — use your hands to smooth the surface and keep the sides straight. Space the logs 3 inches apart on the sheet; they will spread slightly during baking.

8. 8

   Bake the logs for 25-30 minutes until they are pale golden on top and a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. The logs should feel firm to the touch but still have some give — they will firm up as they cool.

9. 9

   Remove from the oven and let the logs cool on the baking sheet for 10 minutes at room temperature. This cooling period allows them to set just enough to slice cleanly without crumbling. Reduce the oven temperature to 325°F (160°C) for the second bake.

10. 10

    Using a serrated bread knife with a gentle sawing motion, slice each cooled log diagonally into 0.75-inch-thick biscotti — aim for about 12 pieces per log. Cut at a 45-degree angle for the classic elongated biscotti shape.

11. 11

    Arrange the sliced biscotti cut-side down on the baking sheet. They should be standing upright, though they may touch slightly. This position exposes the flat faces to direct heat for maximum crispness.

12. 12

    Bake at 325°F (160°C) for 12-15 minutes until the biscotti are pale golden and feel very firm — they should click when tapped with your fingernail. Turn each piece over and bake for another 10-12 minutes until both sides are uniformly toasted and crispy. Watch carefully in the final minutes, as biscotti can brown quickly once they dry out.

13. 13

    Transfer the biscotti to a wire cooling rack and let them cool completely at room temperature for at least 30 minutes — this final cooling seals in the crispness. Store in an airtight container at room temperature for up to two weeks.

Tools you’ll need

• oven
• large baking sheet
• parchment paper
• small mixing bowl
• whisk
• large mixing bowl
• electric mixer
• rubber spatula
• serrated bread knife
• wire cooling rack

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