Table of Contents
Indulge in the perfect blend of crunchy, nutty, and chocolatey goodness with these Biscotti with Hazelnuts and Chocolate. This recipe is a delightful twist on traditional biscotti, offering a gluten-free option that doesn’t compromise on flavor or texture. Whether you’re a seasoned baker or just starting out, these biscotti are sure to impress.
I first discovered the magic of biscotti during a trip to Italy. The combination of hazelnuts and chocolate reminded me of my favorite childhood treats. Over the years, I’ve perfected this recipe to bring that same joy to my kitchen. Now, I’m excited to share it with you!
Get ready to embark on a baking adventure that will fill your home with the irresistible aroma of Biscotti with Hazelnuts and Chocolate.
What to Expect
- Time: Approximately 2 hours, including chilling time
- Difficulty: Moderate
Before You Begin
Before you start, make sure to candy your hazelnuts as directed. This step is crucial for achieving the perfect flavor and texture. Also, ensure that your butter is melted and cooled slightly, and your eggs are at room temperature.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Candied hazelnuts | 1 recipe (reserve some chopped nuts for sprinkling) |
| Unsalted butter, melted and cooled slightly | 8 tablespoons |
| Organic granulated sugar | ¾ cup (150 g) |
| Large eggs | 2 |
| GF vanilla extract | 1 teaspoon |
| Bob’s Red Mill gluten-free oat flour | 1 cup (110 g) |
| Bob’s Red Mill sweet rice flour | 1 cup (155 g) |
| Bob’s Red Mill tapioca flour | 2 tablespoons (15 g) |
| Bob’s Red Mill cornstarch | 2 tablespoons (15 g) |
| Baking powder | 1 teaspoon |
| Fine sea salt | 1 teaspoon |
| Bittersweet chocolate, tempered | 8 ounces (225 g) |
Step-by-Step Guide
- Candy the nuts as directed. When the nuts have cooled, chop them coarsely.
- In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs with ¾ cup of sugar on medium-high until thick, foamy, and lightened in color, about 3 minutes.
- Meanwhile, sift together the oat flour, sweet rice flour, tapioca flour, cornstarch, baking powder, and salt together into a medium bowl.
- With the mixer on low, add the melted and cooled butter and vanilla. Stir until combined.
- Add the flour mixture and stir to combine. Increase the mixer to medium and beat for about 20 seconds.
- With the mixer on low, stir in the candied chopped hazelnuts. Remove the bowl and give the dough a final fold with a flexible spatula.
- Cover and chill the dough until firm enough to handle, 1-2 hours.
- Position two racks in the upper and lower thirds of the oven and preheat to 350ºF. Line 2 cookie sheets with parchment paper.
- Divide the dough in half and shape each half into a log that’s about 12 inches long, 1 inch high and 2 inches wide. Place them longways on one of the baking sheets spaced 3 – 4 inches apart.
- Bake the logs until golden, firm, and cooked through, 25-30 minutes, rotating once or twice. Let the logs cool completely.
- Use a wide metal spatula to remove a log to a cutting board. With a large, sharp chef’s knife, cut the log on a steep diagonal into ½ – ¾-inch thick slices. Place the cookies on the lined baking sheets and repeat with the other log.
- Bake the cookies a second time until dried and golden, about 12-17 minutes, flipping the cookies over halfway through if they are browning more on the underside. Let cool completely.
- Dip the biscotti in the tempered chocolate and sprinkle with the chopped hazelnuts.
Pointers for Perfection & How to Store
For the best results, ensure that your dough is well-chilled before shaping and baking. This will help the biscotti hold their shape and achieve the perfect crunch. Store your Biscotti with Hazelnuts and Chocolate in an airtight container for up to 2 weeks. For more delicious ideas, check out this Oatmeal Protein Cookies Gluten Free Cookies recipe.
Print
Biscotti with Hazelnuts and Chocolat
- Total Time: 90
- Yield: 24 biscotti 1x
- Diet: Gluten Free
Description
These Gluten-Free Biscotti with Hazelnuts and Chocolate are the perfect companion for your morning coffee or afternoon tea. Twice-baked to achieve that signature crisp, crunchy texture, they are packed with toasted hazelnuts and dark chocolate chips, then dipped in melted chocolate for an extra touch of indulgence.
Ingredients
— Dry Ingredients —
2 cups gluten-free all-purpose flour blend (Measure for Measure)
1 cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
— Wet Ingredients —
3 large eggs, room temperature
½ cup unsalted butter, melted and cooled (or coconut oil)
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional, enhances the nut flavor)
— Mix-ins —
¾ cup hazelnuts, toasted and roughly chopped
½ cup semi-sweet chocolate chips
— Chocolate Dip (Optional) —
4 oz dark chocolate or semi-sweet chocolate
1 teaspoon coconut oil (for shine)
Instructions
1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Toast the Hazelnuts: If raw, spread hazelnuts on the baking sheet and bake for 8-10 minutes until fragrant. Rub them in a clean towel to remove loose skins, then chop roughly. (Leave the oven on).
3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
4. Mix Wet Ingredients: In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond extract until smooth.
5. Combine: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until a sticky dough forms.
6. Fold: Stir in the chopped hazelnuts and chocolate chips until evenly distributed.
7. Shape Logs: Divide the dough in half. With wet hands (to prevent sticking), shape each half into a flattened log on the baking sheet, about 10 inches long and 3-4 inches wide. Leave plenty of space between them as they will spread.
8. First Bake: Bake for 25–30 minutes, or until the logs are light golden brown and firm to the touch. Remove from the oven and reduce the temperature to 300°F (150°C).
9. Cool & Slice: Let the logs cool on the pan for at least 15-20 minutes. (Do not slice while piping hot, or they will crumble). Transfer to a cutting board. Use a sharp serrated knife to cut the logs diagonally into ½-inch thick slices.
10. Second Bake: Arrange the slices cut-side down on the baking sheet. Bake for 10-15 minutes, flip them over, and bake for another 10-15 minutes until dry and crisp.
11. Cool: Let the biscotti cool completely on a wire rack. They will harden further as they cool.
12. Dip (Optional): Melt the 4 oz of chocolate with coconut oil in the microwave. Dip one end or the bottom of each biscotti into the chocolate. Let set on parchment paper.
Notes
Slicing Tip: Use a sawing motion with a sharp serrated knife (bread knife) to get clean cuts through the nuts and chocolate chips.
Flour Note: A blend containing xanthan gum is important here to keep the cookies from being too crumbly before the second bake.
Storage: Store in an airtight container at room temperature for up to 2 weeks. If they get soft, you can re-crisp them in a 300°F oven for 5 minutes.
Dairy-Free: Use vegan butter and dairy-free chocolate chips to make this recipe dairy-free.
- Prep Time: 20
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 140
- Sugar: 10
- Sodium: 60
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 25
Your Burning Questions Answered!
- Can I use a different type of flour?
- Yes, you can try an equal weight of sorghum flour or a 1 to 1 all-purpose gluten-free flour.
- How do I temper the chocolate?
- Tempering chocolate involves melting it to a specific temperature, then cooling it slightly to stabilize the cocoa butter crystals. This gives the chocolate a glossy finish and a firm snap.
Can I freeze the biscotti?
Yes, you can freeze the biscotti for up to 3 months. Just make sure to store them in an airtight container.
Dig In & Enjoy!
Now that you’ve mastered the art of making Biscotti with Hazelnuts and Chocolate, it’s time to sit back, relax, and enjoy your delicious creation. Pair it with your favorite coffee or tea for the ultimate treat. For more delicious ideas, follow me on Pinterest.