I have a rule: Christmas can't go by without a batch of biscotti. Deal with it. Biscotti fall under either love or hate for a lot of people - some go crazy for these crunchy cookies and see them as a fancy treat that only comes from a bakery or cafe. Others scoff at them for their dry texture and hard-as-a-rock perception. Well, my Double Chocolate Hazelnut Biscotti are worthy of praise!

WHY YOU WILL LOVE THIS RECIPE
- Tender biscotti - these crisp and crunchy biscotti have a tender bite and are NOT hard. Biscotti should not break your teeth if made properly, and biscotti are delicious just like decadent gooey chocolate chip cookies can be (well, they come close!). Yes, they're lower in sugar and lower in fat, but they shall not be lower in flavour.
- Rich chocolate biscotti - I use Dutch cocoa powder for a nice dark colour and smooth chocolate taste in the cookie dough.
- Roasted hazelnuts - roasting the hazelnuts first adds SO much flavour to these biscotti. I highly recommend that you do not skip this step! The intensity of the roast on these hazelnuts is what makes this recipe magic. And when you bite in, the combination of deep roasted hazelnut, dark chocolate and intensely cocoa-y yet just-sweet-enough cookie will make your eyebrows raise.

STEP BY STEP INSTRUCTIONS
- STEP 1). Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- STEP 2). Combine dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda and salt. Sift in cocoa powder and whisk to blend evenly. Add chocolate chips and hazelnuts and set aside.
- STEP 3). Blend wet ingredients. In a medium bowl, whisk eggs to blend evenly. Gradually stream in sugar while whisking constantly until smooth and lightened by a shade. Whisk in vanilla extract and melted butter.
- STEP 4). Add wet ingredients to dry ingredients. Make a well in the center of the dry ingredients in the large bowl and pour in the egg mixture. Stir gently with a spatula or wooden spoon until most of the flour is absorbed.
- STEP 5). Add dried fruit. Fold in dried cranberries until evenly distributed. The dough will be stiff and a bit sticky but not wet. Use your hands to incorporate the cranberries and bring the dough together if necessary.
- STEP 6). Shape the dough and BAKE. Divide dough in half and roll each half into a 10-inch log. Flatten it down to about 2 inches wide and place onto prepared baking tray. Bake for about 25 minutes until puffed, shiny and slightly cracked at the surface. Transfer baking sheet to a wire rack and let biscotti log cool on the pan for at least 30 minutes, or until cool enough to handle. Reduce oven temperature to 300°F.
- STEP 7). Slice and bake again. Transfer the log to a cutting board and use a serrated knife to slice it diagonally on a sharp angle into ½ to ¾-inch-thick slices with a gentle sawing motion. Place cookies back onto the baking sheet so that they are sitting right-side-up and bake for 10-15 minutes until dry and crisp. Transfer cookies to a wire rack to cool completely.

EXPERT BAKING TIPS
- Use a sharp serrated knife to slice the biscotti log in a gentle sawing motion. The sharp teeth help to saw through the hard nuts so you get nice clean cross-sections.
- Let the biscotti logs cool for at least 20 minutes before slicing. If they are still warm, then the knife will squish the dough and it will be difficult to cut through the nuts as they will be soft while warm.
- Reduce the oven temperature for the second bake. It is important to just dry them out at this stage and you don't want to burn them.

RECIPE FAQ
How do I slice chocolate hazelnut biscotti?
I always use a sharp serrated knife to slice the biscotti log in a gentle sawing motion once they are cool enough to handle.
Can I use any kind of nuts for biscotti?
What their dryer, crisp and crunchy (not HARD) texture allows for is a complement to crunchy toasted nuts that don't really have a place in soft cookies. Welcome almonds, hazelnuts and pistachios! Walnuts and pecans have a place in brownies and cookies because they are so buttery soft, but crunchy nuts just get in the way.
What do I serve with chocolate hazelnut biscotti?
Pair this with a steaming cup of coffee, espresso or latte and you have the most delightful breakfast.
This recipe is based on the Mocha Pistachio Biscotti with Dried Apricots in "Scientifically Sweet: Chocolate" cookbook.

Double Chocolate Hazelnut Biscotti
Ingredients
- 1 ⅔ cups 235g all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 42g cocoa powder
- ½ cup 85g chocolate chips
- ½ cup 65g whole roasted hazelnuts
- 2 large eggs at room temperature
- ¾ cup 150g granulated sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup 75g unsalted butter, melted
- ½ cup 60g dried cranberries
Instructions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Sift in cocoa powder and whisk to blend evenly. Add chocolate chips and hazelnuts and set aside.
- In a medium bowl, whisk eggs to blend evenly. Gradually stream in sugar while whisking constantly until smooth and lightened by a shade. Whisk in vanilla extract and melted butter.
- Make a well in the center of the dry ingredients in the large bowl and pour in the egg mixture. Stir gently with a spatula or wooden spoon until most of the flour is absorbed. Fold in dried cranberries until evenly distributed. The dough will be stiff and a bit sticky but not wet. Use your hands to incorporate the cranberries and bring the dough together if necessary.
- Divide dough in half and roll each half into a 10-inch log. Flatten it down to about 2 inches wide and place onto prepared baking tray. Bake for about 25 minutes until puffed, shiny and slightly cracked at the surface. Transfer baking sheet to a wire rack and let biscotti log cool on the pan for at least 30 minutes, or until cool enough to handle. Reduce oven temperature to 300°F.
- Transfer the log to a cutting board and use a serrated knife to slice it diagonally on a sharp angle into ½ to ¾-inch-thick slices with a gentle sawing motion. Place cookies back onto the baking sheet so that they are sitting right-side-up and bake for 10-15 minutes until dry and crisp. Transfer cookies to a wire rack to cool completely.
Aileen
I hate to be that person asking for recipe alterations but do you think these will be okay without the dried fruit? I'm dying to make these but everyone in our families hates dried fruit in desserts unfortunately.
christina.marsigliese
Hi Aileen, yes no problem you can leave out the dried fruit here.
Anna Maria
Made a
Batch the other day. Easy. I always get so many compliments for these. They make a great gift.
christina.marsigliese
Thank you! You're right that they make a great gift.
Ange
My favourite biscotti recipe!
christina.marsigliese
It's one of my faves for sure too!
Jennifer
This was my first time making biscotti and they turned out so great! Everyone loves them.
christina.marsigliese
Thanks so much Jennifer!
Lisa
Hi there. Look lovely and I want to make for gifts. How long will they last?
christina.marsigliese
Hi Lisa, These will keep for 2 weeks in an airtight container.
Anonymous
Hi there. Look lovely and I want to make for gifts. How long will they last?
Sue
I chose this recipe as my first attempt at biscotti and I’m so glad I did. Instructions are very clear and easy to follow. The biscotti turned out exceptionally delicious.
christina.marsigliese
Hi Sue! Thanks so much for your feedback. I'm so glad this recipe worked out for you!
Julyanna
Is anyone here in a position to recommend Speciality Items? Thanks xx