Chocolate Hazelnut double baked Biscotti

March 26, 2014

I have been on the look for the perfect chocolate biscotti recipe for a while now.

Everyone has a different idea of what constitutes the perfect balance so all you can do is try again and again until you find the best version that fits your taste buds. I am happy to say I have finally found mine! I baked and baked and tweaked and tweaked until the result was a crumbly dark cocoa hazelnut biscotti with milk chocolate drops. Just go ahead and bake a batch, I promise you, you wont regret it. 

Scroll below for the recipe!


2 cups white flour

¾ cup high-quality cocoa

1 teaspoon baking soda 

½ teaspoon fine sea salt

 1 cup hazelnuts roughly broken

 1 cup milk chocolate drops

 3 large eggs 

 1 cup sugar

 1 teaspoon vanilla extract


 In a medium bowl mix all dry ingredients. 

 In a separate bigger bowl beat the eggs and sugar with the vanilla extract until the mixture is thick and pale yellow.

Add most of the hazelnuts and the chocolate drops into the batter. Keep a few tablespoons of them on the side.

Add the dry ingredients mix from the medium bowl into the batter gradually while mixing with your hands. 

When all the ingredients are successfully integrated into a thick dough form two separate logs and place them on a cookie sheet layered pan.

Use the remaining hazelnuts and chocolate drops to decorate the top of the logs. Tap them into the dough deep enough so they bake into it while in the oven.

 Bake at 180 degrees Celsius for 20 to 25min.

Remove from the oven and let cool for 15min.

Using a sharp knife slice the logs into equal pieces of your linking.

Place the pieces in the oven for another 10min.

Remove the biscotti from the oven and let them cool on a cooling rack for at least 30min.

At this point you can further decorate your biscotti with chocolate or caramel although they are quite delicious as they come from the oven!

Enjoy these amazing chocolate hazelnut biscotti!

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Photographs taken by Katerina Dima unless otherwise stated.

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