Mocha-Hazelnut Biscotti

Total Time:
2 hr
50 min
1 hr 10 min

about 30 cookies

  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup blanched hazelnuts
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts.

  • Divide the dough in half and put on the prepared baking sheet. Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart. Freeze until firm, about 10 minutes.

  • Transfer to the oven and bake until puffed and set, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board. Reduce the oven temperature to 325 degrees F.

  • Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes. Transfer to a rack to cool completely (they will harden as they cool).

  • Photograph by Johnny Miller

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