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.
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.