A traditional Italian pastry, biscotti owe their dry, crunchy texture to the twice-baked method. First, the dough is shaped into a log and baked. Then, once cooled, it’s cut along the diagonal and baked again until each biscuit is crispy and golden, which makes them perfect for dunking in hot coffee or tea. And for sharing with friends and family—think cookie swaps, stocking stuffers and hostess gifts.
They’re endlessly versatile, too. You can add nuts and raisins as we did in this recipe with Cranberries, Pistachios and Orange Zest, flavour them with almond extract or vanilla, and even drizzle or dunk them in chocolate, as we have here.
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Hazelnut Biscotti with Chocolate Drizzle
A traditional Italian pastry, biscotti owe their dry, crunchy texture to the twice-baked method. First, the dough is shaped into a log and baked. Once cooled, it’s cut along the diagonal and baked again until each biscuit is crispy and golden. Which makes them perfect for dunking in hot coffee or tea. And for sharing with friends and family!
- Yield: About 30 slices. 1x
Ingredients
For the biscotti biscuits
- 240 g or 2 c all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 76 g or 1/3 c unsalted butter
- 166 g or 2/3 c granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 190 g or 1½ c hazelnuts, finely chopped
For the topping
- 170 g or 1 c semi-sweet chocolate, chopped
- 25 g or 2 tbsp solid vegetable shortening
Instructions
First bake
- Have all ingredients at room temperature.
- Place a rack in the centre of the oven and preheat the oven to 375°F or 350°F convection. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add half the flour mixture and mix until combined. Beat in the eggs and vanilla. Add the remaining flour mixture and beat until thoroughly combined. Fold in the nuts.
- Divide the dough in half. Flour your hands and shape each portion into a 9” x 2” log. Arrange the logs about 4” apart on the baking sheet.
- Bake until the loaves are brown and crisp and a wooden toothpick inserted in the centre comes out clean (35 minutes). Let cool to room temperature (1 hour).
Second bake
- Reduce the oven temperature to 325°F.
- Using a very sharp or serrated knife, cut each log on the diagonal into ½” slices. Return the slices to the parchment-lined baking sheet and bake until crisp and light-golden brown (10-15 minutes). Turn slices over and bake until they are dry, crisp and uniformly golden-brown (8-10 minutes). Transfer to a wire rack to cool completely.
Decorate the biscuits
- Using a small, heavy pan over low heat on the stovetop or a glass bowl in the microwave at half power, melt the chocolate and shortening; mix it thoroughly. Using a spoon or fork, drizzle the chocolate over the biscuits, or dip half of each biscuit into the chocolate. Allow the chocolate to set up and harden before serving.
Notes
This recipe is adapted from one in LA Magazine about 20 years ago, according to my friend Leanne, of Leanne’s Apple Bundt Cake fame.
