By | 8 August 2020


  • 9 oz. (13/4 cups) hazelnuts
  • 10 1/2 oz. (22/3 cups) unbleached all-purpose flour
  • 31/2 oz. (1 cup) Dutch-processed cocoa powder
  • 11/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 cups of sugar
  • 1 1/2 Tbs. finely ground dark-roast coffee beans or instant espresso powder
  • 4 oz. (2/3 cup) chocolate chips
  • 5 large eggs
  • 1 1/2 tsp. pure vanilla extract
  • 12 oz. white chocolate


Covering one side of these chocolate biscotti with white chocolate gives them an elegant look and a moister texture.

  1. Heat the oven to 325°F. Toast the hazelnuts on a baking sheet for10 to 15 minutes, until they emit a nutty aroma but haven’t
    turned dark brown inside. If they still have skins, cover the nuts with a dishtowel or paper towels
    for a few minutes after you take
    them out of the oven, and then rub the nuts with the towel to remove the skins. Set aside to cool.
  2. Put the flour, cocoa powder, baking soda, salt, sugar, and ground coffee
    beans into the bowl of an electric mixer fitted with a paddle. Combine these
    ingredients on medium-low speed and then toss in the nuts and chocolate
    chips. In a separate bowl, lightly whisk together the eggs and vanilla extract.
    With the mixer running on low speed, slowly add the egg mixture to the mixing
    bowl and mix until the dough comes together. Remove the bowl from the
    mixer and mix in any remaining dry ingredients from the bottom by hand.
  3. Divide the dough into 4 equal parts. With floured hands, roll each part into a
    log about10 inches long and 2 inches in diameter. Place the logs 4 inches apart
    on greased or parchment-lined baking sheets. Bake the logs at 325°F for 30 to
    35 minutes, until the sides are firm, the tops are cracked, and the dough inside
    the cracks no longer looks wet. Remove the baking sheets from the oven and
    reduce the oven temperature to 300°F. Let the logs cool on the baking sheets
    for atleast10 minutes before slicing. Cut the logs on a slight diagonal into
    3/4-inch-thick slices. Place the biscotti flat on the baking sheet and dry them in
    the oven for about 25 minutes, until the biscotti offer resistance when
    pressed. Transfer the biscotti to a rack to cool.
  4. While the biscotti are cooling, chop the white chocolate and melittin a
    microwave on low power or in a double boiler over simmering water. With a
    knife, spread the white chocolate on one cut side of each cooled biscotti. Put the
    biscotti, white-chocolate side down, on a parchment-lined baking sheet.
    Allow the chocolate to harden. Peel the biscotti from the parchment and
    store in an airtight container.

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