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Mocha Chip Hazelnut Biscotti Recipe

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★★★★★

4.7 from 88 reviews

Delight in these Mocha Chip Hazelnut Biscotti, featuring a perfect balance of rich cocoa, bold coffee, crunchy hazelnuts, and melty chocolate chips. These twice-baked Italian cookies are crisp, flavorful, and beautifully glazed with semi-sweet chocolate, making them an ideal treat for coffee lovers and chocolate enthusiasts alike.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup cocoa powder
  • 3 tablespoons Folgers instant coffee granules
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, at room temperature (1 stick)
  • 1 teaspoon vanilla extract
  • 3 large eggs

Add-ins

  • 3/4 cup chopped hazelnuts
  • 1 cup chocolate chips

Glaze and Topping

  • 12 ounces semi-sweet chocolate chips
  • 1/2 cup chopped & toasted hazelnuts

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a heavy large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cocoa powder, and instant coffee granules until evenly combined.
  3. Cream Butter and Sugar: Using an electric mixer, beat the sugar, softened butter, salt, and vanilla extract in a large bowl until the mixture is smooth and well combined. Then, add the eggs one at a time, beating well after each addition.
  4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients and beat just until blended. Avoid overmixing to maintain a tender biscotti texture. Fold in the chopped hazelnuts and chocolate chips gently by hand.
  5. Shape and First Bake: Form the dough into a log approximately 12 inches long and 4 inches wide directly on the prepared baking sheet. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Allow the log to cool on the baking sheet for 15 minutes.
  6. Slice the Biscotti: Transfer the log to a cutting board. Using a sharp serrated knife, slice the log diagonally into 1/2 to 3/4-inch-thick slices for classic biscotti shape.
  7. Second Bake for Crispiness: Arrange the biscotti slices cut side down on the baking sheet. Bake again for about 15 minutes, or until the biscotti are crisp and dry. Transfer to a wire rack to cool completely.
  8. Melt Chocolate Glaze: Place the semi-sweet chocolate chips in a heatproof bowl over a saucepan of simmering water (double boiler method). Stir until the chocolate is fully melted and smooth.
  9. Glaze and Garnish: Spread a thin layer of the melted chocolate on one end of each biscotti. Immediately sprinkle with the chopped toasted hazelnuts to add crunch and flavor. Take care to do this over the sink or another baking sheet to catch any drips.
  10. Set the Chocolate: Place the glazed biscotti back on the baking sheet and refrigerate for about 35 minutes to allow the chocolate to firm up before serving.

Notes

  • Ensure the butter is at room temperature for easy creaming with the sugar.
  • Use a serrated knife for clean biscotti slices without crumbling.
  • To toast hazelnuts, spread them on a baking sheet and bake at 350°F for 8-10 minutes until fragrant and lightly browned.
  • Store biscotti in an airtight container to maintain crispness.
  • These biscotti pair wonderfully with a hot cup of coffee or tea.

Keywords: biscotti, mocha biscotti, hazelnut biscotti, chocolate chip biscotti, coffee cookies, Italian cookies, twice-baked cookies

Find it online: https://kitchenwithkai.com/mocha-chip-hazelnut-biscotti-recipe/