Dark Chocolate Hazelnut Biscotti

How is homeschooling going?

It’s one of the questions I’m asked most frequently these days. I don’t want to jinx anything by being over confident, but so far? I think we’re nailing it.

Sure, there are plenty of frustrating moments. And moments I wish the kids were both in school and I could go to the bathroom without anyone calling for me. But there are so many moments I love and I’m so grateful to be experiencing.

One thing we’ve introduced that I’m so excited about is poetry tea time. We have weekly time set aside where we make tea and a snack and sit together to read – sometimes poetry, but sometimes not.

I finally got the kids to agree to something other than scones as their tea – and these biscotti were a smashing success. I knew they would be – who can resist a dippable dark chocolate cookie?

Jump to:

Ingredients

  • 6 Tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon chocolate hazelnut extract
  • 2 cups all purpose flour
  • 1/2 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup hazelnuts
  • 1/2 cup semi-sweet chocolate chips

Chunks of chocolate and hazelnut make these cookies a treat! I upped the flavor by adding some chocolate hazelnut extract – it makes things extra rich. This is optional, though. They’ll taste great even if you leave it out!

You can also leave out the nuts if you’d rather – the double dark chocolate result would also be delicious!

Directions

  1. Preheat the oven to 350 degrees.
  2. Using a mixer, cream together butter and sugar. Beat in the eggs, one at a time. Beat in the extracts.
  3. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Beat in the flour mixture, a little at a time, until all combined.
  5. Fold in the chocolate chips and hazelnuts.
  6. Form the dough into a log about 5 inches wide. Place on a baking sheet lined with baking parchment.
  7. Bake for 30-35 minutes. Let cool for 10 minutes, then transfer to a cutting board.
  8. Using a bread knife, sliced the loaf into 3/4-inch slices.
  9. Place the slices cut-side down on a baking sheet. Bake for an additional 8 minutes. Flip and bake for another 8 minutes.
  10. Removed to a cooling rack and cool completely before serving.
  11. Store in an airtight container.

Baking biscotti twice is what gives it it’s signature crunch – and makes it perfect for dipping in coffee or cocoa.

These last for several days in an airtight container, so they can easily be made ahead.

Giveaway

As part of #Choctoberfest, I’ve teamed up with my blogger friends to give one of you a KitchenAid Stand Mixer! (Or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools!)

Be sure to enter below!

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Tuesday #Choctoberfest Recipes

Each day, everyone is sharing so much chocolaty goodness! Here’s what we’ve cooked up today:

You are invited to the Inlinkz link party!

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Recipe

Dark Chocolate Hazelnut Biscotti

Dark Chocolate Hazelnut Biscotti

Yield: 18 Biscotti
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 6 Tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon chocolate hazelnut extract
  • 2 cups all purpose flour
  • 1/2 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup hazelnuts
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. Using a mixer, cream together butter and sugar. Beat in the eggs, one at a time. Beat in the extracts.
  3. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Beat in the flour mixture, a little at a time, until all combined.
  5. Fold in the chocolate chips and hazelnuts.
  6. Form the dough into a log about 5 inches wide. Place on a baking sheet lined with baking parchment.
  7. Bake for 30-35 minutes. Let cool for 10 minutes, then transfer to a cutting board.
  8. Using a bread knife, sliced the loaf into 3/4-inch slices.
  9. Place the slices cut-side down on a baking sheet. Bake for an additional 8 minutes. Flip and bake for another 8 minutes.
  10. Removed to a cooling rack and cool completely before serving.
  11. Store in an airtight container.

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