Imagine a crisp, crunchy biscotti that perfectly balances the rich depth of dark chocolate, the bright zestiness of orange, and the nutty warmth of toasted hazelnuts. This isn't just another cookie recipe - it's a culinary journey that transforms a traditional Italian classic into a gourmet masterpiece that will tantalize your taste buds and impress even the most discerning dessert lovers. Get ready to elevate your baking skills and create a treat that's both sophisticated and irresistibly delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 1 cup hazelnuts
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Toast the hazelnuts on a separate baking sheet for 8-10 minutes until fragrant. Once cooled, roughly chop and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.
- In a large mixing bowl, beat granulated sugar and eggs until light and fluffy, about 3 minutes. Mix in orange zest and vanilla extract.
- Gradually fold the dry ingredients into the egg mixture until a soft dough forms. Gently fold in the chopped hazelnuts.
- Divide the dough into two equal portions. Shape each portion into a long, flat log about 12 inches long and 2-3 inches wide on the prepared baking sheet.
- Bake the logs for 25-30 minutes until they are firm and slightly cracked on top. Remove from oven and let cool for 10 minutes.
- Reduce oven temperature to 325°F (160°C). Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
- Place biscotti slices cut-side down on the baking sheet and bake for an additional 10-12 minutes, flipping halfway through to ensure even crispness.
- Melt the dark chocolate in a double boiler or microwave. Once biscotti are completely cooled, drizzle or dip them in melted chocolate.
- Allow chocolate to set by placing biscotti on a wire rack at room temperature or briefly in the refrigerator.
Tips
- Toast your hazelnuts carefully to enhance their flavor - watch them closely to prevent burning.
- Use a sharp serrated knife when slicing the baked logs to get clean, even biscotti cuts.
- For extra crispness, ensure you do the second bake (twice-baking is what makes biscotti unique).
- Let the chocolate drizzle set completely at room temperature for the best texture and appearance.
- Store your biscotti in an airtight container to maintain their signature crunch for up to a week.
- For an extra flavor boost, consider adding a pinch of orange extract to intensify the citrus notes.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 15g
Protein: 3g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 20mg
