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Chocolate Hazelnut Biscotti with Divine Chocolate - feature
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Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti are a chocolate and coffee lovers dream. The crisp twice-baked cookie is filled with delicious bittersweet chocolate and toasted hazelnuts. A perfect cookie to dunk into your coffee.
Author: Lisa Kerhin


  • 1/3 cup butter softened
  • 2/3 cup packed light brown sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • ¼ cup unsweetened cocoa powder
  • 1 2/3 cups all-purpose flour
  • 1 cup toasted hazelnuts chopped*
  • 4 oz Divine Chocolates bittersweet chocolate chopped**


  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat. If you do not have either of those, simply spray the baking sheet lightly with non-stick spray.
  • In a large bowl, beat butter with an electric mixer (or use a stand mixer) on medium to high speed for 30 seconds. Add the brown sugar and combine well.
  • Add the baking powder and salt. Beat until combined, scraping side of bowl as needed.
  • Add in the eggs and beat until combined.
  • Add in the cocoa powder and blend well, scraping sides of bowl as needed.
  • Add in the flour using the mixer, a little at a time.
  • Using a wooden spoon, fold in the hazelnuts and 4 ounces of bittersweet chocolate with a wooden spoon.
  • Divide dough in half and shape each portion into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet; slightly flatten each roll to 2 1/2 inches wide.
  • Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool on cookie sheet for 45 minutes (yes this long so that that chocolate has a chance to harden slightly. It will make it easier to cut the rolls into slices.)
  • Reduce oven temperature to 325 degrees.
  • Cut each roll diagonally into 1/2-inch-thick slices, slicing carefully using a serrated knife. Place slices, cut sides down, on cookie sheet.
  • Bake in 325 degree oven for 14 – 18 minutes, turning the slices over halfway between cooking time. You want the biscotti to be dry and crisp. I like to take mine out of the oven after 16 minutes. Transfer the biscotti to wire racks and let cool.


* I buy hazelnuts that are already toasted and chopped but if you can’t find those, you can toast your own. To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 375 degree oven for 4 to 5 minutes or until nuts are slightly golden brown, stirring a couple of times. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool completely. Chop nuts and use in recipe as directed.
** Divine Chocolate bar of bittersweet chocolate is a 5.3 ounce bar. I used all but 8 little squares of it in this recipe. If you want extra chocolate chunks, use the full bar chopped.