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Chocolate Hazelnut Biscotti

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
145 min
SERVINGS
44 servings
Breakfast Dessert
Chocolate Hazelnut Biscotti
Ingredients
  • cooking spray
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1 cup white sugar
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate-hazelnut spread (such as Nutella®)
  • 1 1/4 cups bittersweet chocolate chips
  • 1 cup chopped raw hazelnuts
  • 1/2 cup milk chocolate candy wafers
Instructions
1
Preheat your oven to the desired temperature of 325 degrees F (165 degrees C). Make sure to position the racks in the top and bottom third of your oven for even baking. Line two large, rimmed baking sheets with parchment paper and give them a light spray of cooking spray for easy removal.
2
Combine the dry ingredients, such as flour, cocoa powder, baking powder, and salt, in a medium-sized bowl. Whisk these ingredients together until they are well combined.
3
In the bowl of your stand mixer, fitted with a whisk attachment on medium-high speed, beat the eggs until they become pale and frothy. This should take around 2 minutes to achieve. Gradually add sugar to the eggs and continue beating until they become pale and thickened, taking another 2 minutes.
4
Add melted butter to the eggs and mix on low speed until they are well combined. Next, add vanilla and beat on low speed until the mixture is smooth.
5
Now, it's time to incorporate the chocolate-hazelnut spread. Beat this in on low speed until just combined, scraping down the sides and bottom of the bowl as needed. This should only take 30 seconds.
6
Gradually add the flour mixture to the egg mixture and beat on low speed until just combined, taking another 30 seconds.
7
Fold in chocolate chips and hazelnuts until they are just combined with the dough. Divide the dough in half and place each half on a prepared baking sheet.
8
Using your hands, lightly spray them with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log. This will help you achieve the perfect shape.
9
Bake the logs in your preheated oven, rotating the cookie sheets halfway through, until they are set and firm to the touch. This should take around 30 minutes.
10
Remove the logs from the oven and let them cool on the baking sheets for 10 minutes. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake again until dried.
11
Transfer one log to a cutting board and use a serrated knife to cut 1/2-inch slices on the diagonal. Place these slices back onto the baking sheet in an even layer, with cut-sides up.
12
Repeat this process with the remaining log and bake again until dried. Transfer the biscotti to a wire rack and let them cool completely, taking around 30 minutes.
13
While the biscotti are cooling, melt candy wafers in a medium microwave-safe bowl on high power for 30 seconds. Stir and continue microwaving in 30-second increments until melted and smooth, taking around 1 to 1 1/2 minutes total.
14
Drizzle the melted chocolate over one end of each biscotti and refrigerate, uncovered, until the chocolate hardens. This should take around 15 minutes.