Craving a delightful crunch with your coffee or tea? These Dark Chocolate Hazelnut Biscotti are the perfect treat, offering a rich, nutty flavor with satisfying chocolate goodness. Making your own biscotti is surprisingly simple and incredibly rewarding.
Key Ingredients & Substitutions:
- Hazelnuts: You can use pre-roasted hazelnuts, or roast them yourself for deeper flavor. Almonds or pistachios are good substitutes.
- Dark Chocolate: Choose a good quality dark chocolate for the best flavor. Milk chocolate or semi-sweet chocolate chips can work in a pinch.
- All-Purpose Flour: A staple for this recipe.
- Eggs: Essential for binding the dough.
- Sugar: Granulated sugar is perfect for sweetness and texture.
Ingredients:
Main:
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (90g) roasted hazelnuts, roughly chopped
- ½ cup (85g) dark chocolate chips or chunks
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Servings: 24 biscotti
- Tools Needed: Baking sheets, parchment paper, mixing bowls, whisk, rubber spatula, serrated knife.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
2. Whisk Dry Ingredients
In a medium bowl, combine the flour, sugar, baking powder, and salt. Whisk these ingredients together until they are well mixed.
3. Combine Wet Ingredients
In a separate larger bowl, whisk the eggs and vanilla extract until just combined. You want them lightly frothy.
4. Mix Dough
Pour the dry ingredients into the wet ingredients. Mix with a rubber spatula until a shaggy dough forms. Don’t overmix.
5. Add Hazelnuts and Chocolate
Fold in the chopped hazelnuts and dark chocolate chips. Continue mixing until they are evenly distributed throughout the dough.
6. Form the Loaf
Transfer the dough to your prepared baking sheet. With lightly floured hands, shape the dough into a log, about 12-14 inches long and 2-3 inches wide.
7. First Bake
Bake the log for 25-30 minutes, or until it’s golden brown and firm to the touch. Remove it from the oven and reduce the oven temperature to 300°F (150°C).
8. Slice the Biscotti
Let the baked log cool on the baking sheet for 10 minutes. Then, using a serrated knife, carefully slice the log diagonally into ½-inch thick pieces.
9. Second Bake
Lay the sliced biscotti cut-side down on the baking sheet. Bake for another 15 minutes, then flip each biscotti over and bake for an additional 15 minutes. This second bake is crucial for achieving that signature crispness in your biscotti recipes.
10. Cool Completely
Remove the biscotti from the oven and transfer them to a wire rack. Allow them to cool completely; they will crisp up even more as they cool.
Variation Ideas:
- Orange Zest: Add 1 tablespoon of orange zest to the dough for a citrusy hint.
- Espresso Powder: Mix 1 teaspoon of instant espresso powder into the dry ingredients to deepen the chocolate flavor.
- Other Nuts: Experiment with pecans, walnuts, or sliced almonds instead of hazelnuts for different biscotti flavors.
- White Chocolate Drizzle: Once cooled, melt some white chocolate and drizzle it over the biscotti for an extra touch.
Storage Instructions:
Store your cooled Dark Chocolate Hazelnut Biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, you can freeze them for up to 1 month; thaw at room temperature before serving. They maintain their crispness best in an airtight container.
Frequently Asked Questions (FAQ):
- What makes biscotti so hard? The twice-baked method removes moisture, creating the classic crunchy texture.
- Can I make the dough ahead of time? You can prepare the dough and refrigerate it for up to 24 hours before the first bake.
- Why are my biscotti crumbly? Overworking the dough or not having enough moisture can lead to crumbly biscotti. Ensure you measure ingredients accurately.
- What kind of chocolate is best for biscotti? Dark chocolate with 60-70% cocoa content is ideal for a rich flavor without being too sweet.
- Can I skip the second bake? No, the second bake is essential for the characteristic crispness and shelf life of biscotti recipes.
- How do I get uniform slices? Allow the log to cool slightly before slicing with a serrated knife, applying gentle, sawing motions.
