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You won’t ever hear me say no to a dessert that combines chocolate and hazelnut. You just won’t. These hazelnut chocolate biscotti are no exception. They are everything you want in a cozy, coffee-dunking treat—crisp, deeply chocolatey, and full of roasted hazelnut flavor. Each bite has the perfect balance of crunch and richness, with a hint of indulgence that makes them feel special, and yet they’re simple to make. They’re elegant enough for gifting, easy enough for everyday baking, and absolutely perfect alongside a steaming cup of coffee or hot chocolate.

Why You’ll LOVE These Biscotti

Not overly sweet which make these a perfect complement to your morning coffee
Dunkability: Speaking of morning coffee, the crisp, sturdy texture makes these easy to dunk
Easy but elevated—great ratio of effort to impressiveness of the outcome
Shelf life—these stay fresh for much longer than your standard cookie

Here’s what you’ll need:

Kitchen staples – butter, sugar, eggs, flour, cocoa powder
Hazelnuts – Start with raw, blanched hazelnuts if you can find them to avoid including any of the papery skins
Half sheet wire cooling rack – For the second bake, we want air flow underneath the biscotti
Kitchen scale – Be precise with measurements to have these biscotti come out just right

Hazelnut Chocolate Biscotti Tips

Toast your nuts. Toasting nuts before adding to your dough enhances their flavor in the biscotti. It also smells amazing, which is an added bonus!

Don’t overmix. Mix the dry and wet ingredients only until they are just combined. Overmixing develops too much gluten, leading to tough, dense biscotti instead of a light, crunchy texture.

Make uniform logs. Uniform logs = uniform biscotti. No need for absolute perfection, but keeping even sides and a smooth top to your log will mean the cut biscotti have that traditional shape we’re looking for. Once you have that, you can always consider popping the dough in the fridge for 30 minutes to firm it up and avoid too much spreading as it bakes.

How to make these biscotti:

Toast and roughly chop your nuts.
Prepare the dough by creaming butter and sugar, and then adding eggs and vanilla extract. Add flour, cocoa powder, baking powder, espresso powder, and salt. Add hazelnuts.
Divide dough, form logs (and flatten), and bake at 350°F until matte in appearance and slightly darkened around the outside. Remove and let cool.
Cut at a 45° angle to form biscotti shape and then place on wire rack on sheet tray and bake again for 15-17 minutes.
Drizzle melted Nutella over 1/3 of each biscotti and sprinkle with reserve chopped hazelnuts to garnish.

FAQ

Once you add the dry ingredients, mix until just combined, which means there might even still be a bit of unmixed flour visible. This will get fully incorporated as you fold in the hazelnuts.

I highly recommend it. Otherwise, you might find that they lack that true hazelnut flavor you’re expecting.

Yes! Finished biscotti last a surprisingly long amount of time. These will stay fresh for about 2 weeks if kept in an airtight container at room temperature.

Shop The Tools I Use

Kitchen scale: https://amzn.to/48OrR0f
Half sheet wire cooling rack: https://amzn.to/43K7zBv
Baking half sheet pan: https://amzn.to/4okmdI4
KitchenAid stand mixer: https://amzn.to/4oF2VNd
Wooden spoon: https://amzn.to/47Fn5Qz

“The perfect excuse to have a sweet treat at breakfast with my coffee.” – Kate C.

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5 from 1 vote

Hazelnut Chocolate Biscotti

These hazelnut chocolate biscotti are everything you want in a cozy, coffee-dunking treat—crisp, deeply chocolatey, and full of roasted hazelnut flavor. Each bite has the perfect balance of crunch and richness, with a hint of indulgence that makes them feel special yet simple to bake. Absolutely perfect alongside a steaming cup of coffee or hot chocolate.

Print Recipe

Prep Time:25

Cook Time:35

Total Time:1

Servings: 18 Cookies

Ingredients

56 grams unsalted butter, room temperature
150 grams granulated sugar
100 grams eggs, room temperature (2 large eggs)
1 1/2 tsp vanilla extract
43 grams dutch-processed cocoa powder (sifted)
218 grams all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tbsp espresso powder
85 grams hazelnuts, toasted, chopped
Optional: Nutella, warmed (to garnish)

Instructions

Preheat your oven to 350°F. Toast hazelnuts by putting them on a small sheet tray and baking for approximately 7-8 minutes, until slightly darkened and aromatic. Roughly chop and set aside. Line a half sheet tray with parchment.
In the bowl of a stand mixer or medium bowl, cream butter and sugar by beating on medium high speed until light in color and fluffy.
Add eggs and vanilla extract and continue mixing until combined.
In a separate medium bowl, whisk together cocoa powder, flour, baking powder, espresso powder, and salt. Add to wet ingredients and mix until just combined.
Add roughly chopped hazelnuts and fold in using a wooden spoon, just to disperse evenly.
Divide dough in half and shape into two logs approximately 8" long, and then flatten the logs (can simply press them down with your hands) to be 3/4" thick.
Bake for 20-25 minutes until matte in appearance throughout and slightly darkened around the edges. Remove from the oven and let cool completely on the baking sheet.
Cut the logs into biscotti shape by cutting at a 45° angle. Place a wire rack on top of your baking sheet, and place the cut biscotti on the rack, cut side up.
Continue baking for an additional 15-17 minutes. Remove from the oven and let cool completely. The biscotti will be a bit soft initially but will firm up as they cool.
Optional: In a small bowl, warm Nutella, and using a spoon, quickly motion back and forth over 1/3 of each biscotti to create small stripes of Nutella. Sprinkle with finely chopped toasted hazelnuts to finish.

Notes

* Biscotti will stay fresh for about 2 weeks stored at room temperature in an airtight container.

Did you make this recipe?

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