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Italian Dark Chocolate Hazelnut Biscotti

Chunks of dark chocolate, toasted hazelnuts, almonds and amaretto baked into a crunchy biscotti perfect for dunking in coffee!

Course Dessert
Cuisine Italian
Keyword biscotti
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 24
Calories 204 kcal
Author Emily Brees | OatandSesaame

Ingredients

  • 2 eggs
  • 2 cups all-purpose flour sifted
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 2 Tbs amaretto
  • Up to 4 Tbs water
  • 1/3 cup blanched almonds toasted
  • 10 - 12 ounces good quality bittersweet chocolate cut into small chunks
  • 1 1/2 cups toasted hazelnuts peeled and chopped into large pieces

Instructions

  1. Grease a large baking sheet and set aside for the biscotti dough.
  2. Heat oven to 375°F.
  3. Place the almonds and hazelnuts on two separate sheet pans and toast them in the oven as it warms up. The almonds only take about 5 min - so watch them carefully. The hazelnuts a tad longer...just until they start to brown.
  4. In a large bowl, combine the sifted flour, baking soda, baking powder, salt, and sugar.
  5. In a food processor, place 1/2 cup of the flour mixture and add the toasted almonds.
  6. Grind until fine and powdery (about 30 sec).
  7. Add the almond mixture to the bowl with the rest of the flour mixture. Stir to combine.
  8. Mix in chopped chocolate and hazelnuts.
  9. In a separate bowl, whisk eggs, extracts, and amaretto together. Add to dry ingredients and mix.
  10. If the mixture seems too dry, add 1 Tbs water, up to 4 Tbs. The dough will be thick and give you a good arm workout to mix well. Add water with caution...give it time to absorb before each addition or dough may end up too sticky.
  11. Turn dough onto well floured surface and divide into 2 pieces.
  12. Press or roll out to 5x13x1 flattened rectangular logs.
  13. Transfer logs to greased baking sheet.
  14. Bake 25 min on middle rack. Rotating pan after 15 min.

  15. Remove from oven and let cool 20 min.

  16. Reduce temp to 300° and cut logs diagonally with serrated knife. I find it's easier to apply pressure to cut them rather than a slicing motion.

  17. Grease pan again. Lay slices on one of their cut sides and bake 25-30 min until dry and lightly toasted. Either remove from oven to cool on racks or turn off oven and leave biscotti in the oven to cool. The longer they stay inside the oven, the harder and crisper they will become.

Notes

*To help work with sticky biscotti dough, try working with slightly damp hands to quickly mold the dough into its log shape.

Nutrition Facts
Italian Dark Chocolate Hazelnut Biscotti
Amount Per Serving (1 g)
Calories 204
* Percent Daily Values are based on a 2000 calorie diet.