Description
Crisp Italian cookies flavored with chocolate and toasted hazelnuts.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped toasted hazelnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat the sugar and eggs until light and fluffy. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the toasted hazelnuts.
- Form the dough into a log about 10 inches long and 2 inches wide on the prepared baking sheet.
- Bake for 25 minutes, until firm.
- Remove from the oven and let cool on the sheet for 10 minutes.
- Slice the log diagonally into 1/2-inch thick pieces.
- Place the slices cut-side down on the baking sheet.
- Bake for another 10 to 12 minutes, flipping halfway through, until the edges are dry and lightly browned.
- Cool completely on a wire rack.
Notes
- Toast hazelnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring often, before chopping.
- Store cooled biscotti in an airtight container at room temperature for up to one week.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9
- Sodium: 45
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 2
- Protein: 4
- Cholesterol: 30
Keywords: Chocolate Hazelnut Biscotti, Italian cookies, twice-baked cookies, hazelnut dessert, cocoa biscotti