Small Batch Chocolate Hazelnut Biscotti
This small batch biscotti features a delightful combination of chocolate and hazelnut flavors, perfect for dunking in your favorite hot beverage.
Servings: 12 pieces
Calories: 110kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
Wet Ingredients
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted and slightly cooled
Mix-ins
- 1/2 cup hazelnuts, toasted and roughly chopped
- 1/4 cup chocolate chips or chopped dark chocolate
- 1 teaspoon instant espresso powder or orange zest (optional) Use for additional flavor enhancement.
Instructions
Preparation
- Preheat oven to 350°F and line a baking sheet with parchment.
- In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. Add espresso powder if using.
- In a small bowl, whisk together the egg, vanilla, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and stir just until a soft dough forms. Fold in hazelnuts and chocolate chips. Do not overmix.
- Scrape dough onto the baking sheet and shape into a log approximately 9 inches long, 2.5 inches wide, and 3/4 inch thick.
Baking
- Bake for 20 to 25 minutes, until the top is set and the loaf is slightly firm to the touch.
- Cool the log on the sheet for 10 minutes, then reduce oven temperature to 325°F.
- Using a sharp serrated knife, slice the loaf diagonally into 1/2-inch slices using a gentle sawing motion.
- Place slices cut-side down back on the baking sheet and bake for another 8 to 10 minutes, flip slices and bake for another 8 to 10 minutes until crisp.
- Cool completely on a wire rack before storing.
Notes
Toasting the hazelnuts enhances their flavor. Store baked biscotti in an airtight container for up to 10 days or freeze for up to 2 months.