Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

Aka: Nutella Biscotti. I hesitate to name it Nutella Biscotti because I know that there are other brands coming out with their own versions of “Chocolate Hazelnut Spread,” and some of you might use that, but let’s be real here. I use Nutella.

Choco Hazelnut Biscotti

After making my Espresso Chocolate Chip Mini Muffins, I had several enjoyable days of a delightful treat for breakfast. Turns out that I like having something already made and involving no effort in the morning. So now I turn to another snack that I enjoy with my morning coffee: biscotti. I have never actually made biscotti before, and after giving it a try I must admit that I’m awesome at everything. Also, this recipe makes a ton of biscotti, so I should be all set with breakfast for a while AND be able to bring some to work for my coworkers. I’m the nicest!

Here’s what they looked like when I first shaped them:

shaped

Here’s what they looked like after the first round of baking:

first bake

Here’s what they looked like after the second round of baking:

2nd bake

Here’s what they looked like in the end:

Chocolate Hazelnut Biscotti

Yeah. I know. Perfection.

Here’s my version of this recipe, gently adapted from a Food.com recipe

5.0 from 1 reviews
Chocolate Hazelnut Biscotti
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Nutella, hazelnuts, and chocolate chips...biscotti doesn't get much better than that!
Ingredients
  • 2½ cups all-purpose flour
  • 2½ Tbps unsweetened cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • 1 cup sugar
  • ¾ cup Chocolate Hazelnut Spread (Nutella)
  • ½ cup dark chocolate chips
  • ½ cup chopped hazelnuts
Instructions
  1. Preheat oven to 350, and line a baking sheet with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat eggs until light and frothy. Add sugar and beat on high for about 2 minutes.
  4. Beat in Nutella until well incorporated.
  5. Slowly add flour mixture and stir until thoroughly incorporated.
  6. Stir in chocolate chips and hazelnuts (the dough will be very thick and difficult to stir).
  7. With well-floured hands, divide dough into 3½ rectangular log shapes, ½ inch thick, on parchment lined baking sheet.
  8. Bake at 350 for 20 minutes.
  9. Remove from oven, and lower heat to 300.
  10. Use a serrated knife to cut logs into ⅓ - ½ inch thick slices. Arrange them on their sides and bake 10-12 minutes.
  11. Remove from oven, turn them over, and bake another 10-12 minutes.
  12. Remove to a wire rack until cooled. Keep stored in an airtight container.

 

 

2 thoughts on “Chocolate Hazelnut Biscotti

  1. Nancy/SpicieFoodie

    I’ve been on a huge hazelnut craze lately, and these biscotti would be amazing! All of the hazelnut spreads are so addicting. Thanks for being a part of the YBR this month.:)

    1. Megan Post author

      Thanks! The biscotti were fantastic. I think I need to make them again sometime soon!

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