Cocoa biscotti with toasted hazelnuts and a crisp, coffee-friendly bite. This home recipe focuses on clear portions, observable baking cues and a finish that suits a Christmas cookie tray.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Chocolate Hazelnut Biscotti
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- Lined sheet
- mixing bowls
- serrated knife
- cooling rack
Cocoa biscotti with toasted hazelnuts and a crisp, coffee-friendly bite.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
- 1Mix
Heat oven to 350°F (175°C), or 325°F (165°C) fan. Whisk flour, cocoa, sugar, baking powder and salt. Stir in eggs, butter and vanilla, then fold in hazelnuts.
- 2First bake
Shape two logs about 10 × 2 inches on a lined sheet, 3 inches apart. Bake 25–30 minutes until set; the tops should spring back gently.
- 3Slice and second bake
Rest logs 15 minutes. Lower oven to 300°F (150°C), or 275°F (135°C) fan. Slice into 28 pieces about 1/2 inch thick. Arrange cut side down and bake 10–12 minutes per side.
- 4Cool
Cool 35 minutes on a rack. Biscotti become crisper as they lose heat; total cooling includes the log rest.
Chef’s Science & Pro Tips
Ingredient science
Use cooled toasted nuts; hot nuts soften the dough.
Technique & texture
Cocoa hides browning, so judge the first bake by firmness rather than color.
Finishing & serving
Thin even slices dry more consistently than thick uneven ones.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 2 weeks | Airtight at room temperature up to 2 weeks. |
| Refrigeration | As described | Do not refrigerate unless required by another added topping. |
| Raw freezing | up to 1 month | Freeze shaped dough logs up to 1 month; thaw before baking. |
| Baked freezing | up to 3 months | Freeze finished biscotti up to 3 months. |
| Restoring | As described | Refresh at 300°F (150°C) for 5–8 minutes and cool fully. |
Notes
- Use cooled toasted nuts; hot nuts soften the dough. Cocoa hides browning, so judge the first bake by firmness rather than color. Thin even slices dry more consistently than thick uneven ones. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently asked questions
Can I use raw hazelnuts?
Toast and cool them first for the intended flavor and texture.
Why are the centers soft?
Slices may be too thick or need more drying in the second bake.
Can I dip them in chocolate?
Yes, after cooling. Allow the coating to set before packing.
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