Description
These Chocolate Drizzle Hazelnut Biscotti are crunchy, twice-baked Italian cookies bursting with nutty hazelnuts and a rich dark chocolate drizzle. Perfect as a sweet companion to coffee or tea, these biscotti combine a tender crumb with delightful nutty crunch and a luscious chocolate finish. The recipe makes a generous batch that’s great for sharing or gifting.
Ingredients
Biscotti Dough
- 450 gr (4 cups) Self-raising flour
- 350 gr (1 3/4 cups) Sugar
- 2 whole eggs
- 3 egg yolks
- 1 tablespoon melted butter
- 1 teaspoon vanilla paste or extract (or seeds of 1 vanilla bean)
- 1 tablespoon milk
- Pinch of salt
- 120 gr (3/4 cup) hazelnuts, roughly chopped
Decoration
- 1/2 cup dark chocolate chips, melted
Instructions
- Prepare the batter: Beat the whole eggs, egg yolks, sugar, and vanilla vigorously until the mixture becomes pale and creamy. This creates a light, aerated base for the biscotti dough.
- Combine dry ingredients and nuts: Sift the self-raising flour to remove lumps. Incorporate the sifted flour, melted butter, salt, and milk gradually into the egg mixture, folding carefully to form a firm dough. Finally, add the roughly chopped hazelnuts and mix evenly.
- Shape and first bake: Flour your hands and form the dough into two long, equal-sized logs. Place these on a baking tray lined with parchment paper or lightly greased. Bake in a preheated medium oven at 180°C (350°F) for about 25 minutes, until the logs are cooked through and slightly golden.
- Cool and slice: Remove the logs from the oven and let them cool at room temperature for 3-5 minutes. Using a sharp bread knife, slice the logs diagonally into about 1-2 cm thick pieces. The inside will still be slightly moist but that’s expected for proper biscotti texture.
- Second bake (toasting): Arrange the biscotti slices cut-side down on the baking tray. Return them to the oven and toast for approximately 5 minutes on each side. This step dries out the biscotti, giving them their characteristic crispiness.
- Cool completely: Remove the toasted biscotti and cool completely on a wire rack to set their crunch.
- Melt chocolate and drizzle: Melt the dark chocolate chips gently using a double boiler or microwave in short bursts, stirring frequently. Once smooth, generously drizzle the melted chocolate over the cooled biscotti. Allow the chocolate to set at room temperature before serving.
Notes
- Ensure that the biscotti are completely cooled before drizzling with chocolate to prevent melting and ensure a neat finish.
- You can substitute hazelnuts with other nuts like almonds or walnuts according to preference.
- If self-raising flour is unavailable, use plain flour with 2 teaspoons of baking powder added.
- Store biscotti in an airtight container to maintain crispness, lasting up to two weeks.
- The twice-baking process is key to achieving the perfect crunchy biscotti texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
