Biscotti are rather simple to make, but it does require time and patience since they are indeed twice (bis) baked (cotti). Although they are time-consuming, it doesn’t need to be stress-inducing, and in fact, making biscotti can be rather calming once you find a rhythm and flow especially when baking multiple batches for giving as Christmas gifts.
As you scan the recipe, you may notice the absence of any butter or oil, which is the traditional method for making them. In the absence of butter or oil, I bake them for a mere 10 minutes during the second baking. I find this is just enough time to dry them out without them becoming tooth-shatteringly firm. But, if you like a bit of crunch in your biscotti, there is nothing stopping you from baking them for longer —just remember that they get firmer as they cool.
Chocolate Hazelnut Biscotti
Yields about 40-48 cookies
2¼ cup all-purpose flour, plus extra flour for dusting
¼ cup Dutch-processed cocoa powder (not cocoa mix)
1 teaspoon baking soda
¼ teaspoon baking powder
½ sea salt
3 large eggs
1 cup sugar (use ¾ cup if you prefer less sugar)
1 teaspoon vanilla extract
3½ ounces chopped chocolate (about 100 grams)
¾ toasted and blanched hazelnuts with their skins removed, roughly chopped
1 egg for egg wash or a few tablespoons of cream
- Preheat the oven to 350 degrees F / 175 C and line a baking sheet with parchment paper.
- In a medium mixing bowl whisk together the flour, cocoa powder, baking soda, baking powder, and sea salt.
- In a separate bowl or in a stand mixer, add the eggs, sugar, and vanilla and beat until light and the sugar has dissolved.
- Then, add the dry ingredients along with the chopped chocolate and hazelnuts to the egg mixture and mix until combined.
- Then, dived the dough into two onto a well-floured surface. Roll each piece into a log about 12-14 inches long. (30-35 cm). Afterward, place them onto the parchment-lined baking sheet evenly spaced as they will spread during baking.
- Pat each of the logs into flat bricks about 2 inches wide (5 cm).
- Brush the biscotti with the egg wash or cream and bake in the center of the oven for about 20 minutes.
- After 20 minutes, remove the pan from the oven and allow loaves to cool for about 20 minutes.
- Once the loaves have cooled, move them to a cutting board and slice them into ½-inch wide cookies. A bread knife works great! (see notes)
- Place the cookies back onto the parchment-lined baking sheet, cut side up, and return to the oven to bake. Depending on how crunchy you like your biscotti bake them for 10-15 minutes, flipping the cookies over at the halfway mark.
- Allow the cookies to cool completely before storing in an airtight container.
A serrated knife works best for cutting the cookies.
If you find that the edges of your cookies break off as you’re slicing, lightly brush the loaves with a little milk or water to soften them to prevent breakage.
Slicing on a diagonal will give you longer cookies.
If you have a wire rack for your baking sheet, you can bake the sliced cookies on it and omit the need to flip the cookies halfway.