Dark Chocolate Hazelnut Biscotti with Chocolate Dip
Twice-baked Italian-style biscotti combining rich semi-sweet chocolate, toasted hazelnuts, and a dark chocolate coating for dunking in coffee or hot chocolate. The dough is soft and chocolate-forward, shaped into logs, baked until set, then sliced and re-baked until crisp and dry. Perfect for gift-giving, tea time, or as an elegant accompaniment to espresso. This version delivers intense chocolate flavor without pretension, ideal for both novices and experienced bakers seeking a rewarding project with impressive results.
Ingredients
- 1 cup sugar, granulated
- ⅝ cup butter, softened
- 2 cups semi-sweet chocolate chips, melteddark chocolate chips (70%)1:1flavor
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- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup hazelnuts, finely chopped
- 2 cups semi-sweet chocolate chips, for coatingdark chocolate chips (70%)1:1flavor
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- 2 tablespoons shortening
Instructions
- 1
Heat oven to 350 degrees F.
- 2
Combine sugar and softened butter in a bowl and beat at medium speed, scraping the bowl often, until well mixed.
- 3
Add melted chocolate chips, eggs, and vanilla; continue beating until well mixed.
- 4
Add flour, baking powder, and salt; beat at low speed until well mixed.
- 5
Stir in chopped hazelnuts until dough is combined.
- 6
Divide dough in half and shape each half into a 14-inch long log using floured hands.
- 7
Place logs 5 inches apart on an ungreased cookie sheet and flatten each to 2-inch width.
- 8
Bake 25 minutes or until set, then cool on the cookie sheet 15 minutes.
- 9
Reduce oven temperature to 300 degrees F.
- 10
Cut logs diagonally into 1/2-inch slices with a serrated knife and place cut-side down on a cookie sheet.
- 11
Bake 10 minutes, turn slices, and continue baking 12-15 minutes or until dry and crisp.
- 12
Cool biscotti completely.
- 13
Melt chocolate chips and shortening in a saucepan over low heat, stirring occasionally, until smooth.
- 14
Dip each cooled cookie halfway into melted chocolate, shake off excess, and place on a cooling rack over waxed paper until set.
Tips
Use a serrated knife and gentle sawing motion when slicing logs to prevent crumbling the soft-baked dough.
For uniform crispness, rotate the cookie sheet halfway through the second baking if your oven has hot spots.
Dip biscotti when completely cool; warm cookies absorb excess chocolate instead of coating evenly.
Good to Know
Keep in an airtight container at room temperature for up to 2 weeks. Biscotti continue to harden as they cool and store, achieving maximum crispness after 24 hours.
Baked biscotti can be stored for 2 weeks. Uncoated logs freeze for up to 3 months; thaw and slice before final baking. Dip just before serving for best chocolate coating.
Serve with espresso, coffee, or hot chocolate for dunking. Also pairs well with dessert wine or after-dinner cordials. Ideal for gift baskets or holiday platters.
Common Mistakes
Underbake logs on first round to avoid biscotti that split unevenly when slicing.
Overbake second round to avoid soft centers that don't achieve the crisp, crunchy texture.
Dip while logs are warm to avoid chocolate coating from pooling and sliding off.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
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FAQ
Can I make this dough ahead of time?
Yes, shaped logs can be wrapped in plastic and refrigerated for up to 24 hours before the first bake. Bring to room temperature for 30 minutes before baking, as cold dough may require 2-3 extra baking minutes.
What if my biscotti are not crispy after the second bake?
Return to the 300-degree F oven for an additional 5-10 minutes. Crispness develops fully as cookies cool completely; don't judge texture until they've cooled for at least 2 hours.
How long do finished biscotti with chocolate coating keep?
Store in an airtight container at room temperature for up to 2 weeks. Chocolate coating protects the cookie and prevents staling. Freezing coated biscotti is not recommended; chocolate may crack when thawed.