Hazelnut and Chocolate Chip Biscotti Recipe

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Biscotti, also known as cantucci in parts of Italy and Argentina, is a twice baked biscuit that originates from Italy and is best known to be accompanied with and dunked into a sweet dessert wine, typically a Vin Santo. It’s usually made with almonds but I have added roughly chopped hazelnuts and dark chocolate chips and just a touch of cinnamon. They’re wonderfully crunchy and pair well with a cup of coffee too.

First Bake

Your biscotti starts off with a quick biscuit dough. Take your butter and sugar and cream together until light in colour. Beat in your eggs one by one, don’t worry if your dough starts to curdle a little bit, this is normal. Next, you’re going to add in the flour, baking powder, nuts and chocolate chips and mix until it forms a soft dough. Turn this dough out onto a lightly floured surface and gently knead until you get a ball.

Take your dough and cut it in half. With each half, gently form into a log and place onto your lined baking trays. Use one tray for each of your doughs as it tends to spread quite a bit. You need to pat down the dough slightly so the top is flat. Bake until just cooked and barely starting to brown on the outside. The first bake is crucial in these biscotti, if you over bake them they become crumbly and hard to cut, if you under bake them… well they’ll be raw.

Second Bake

Allow your logs of biscotti to cool for at least 15-20 minutes before cutting, if you cut too soon they may crumble. Slice in a long diagonal motion, about 1-2cm thick. Place back onto the lined baking trays and bake again for a further 10-15 minutes. Allow to cool fully and when stored in an airtight container they can last for up to two weeks. For more ideas on flavour combinations for biscotti, check out She Loves Biscotti.