Chocolate and Hazelnut Biscotti

Recipe by mikey ev
READY IN: 1hr 30mins




  • Preheat your oven to 375°F
  • Line two baking trays with parchment paper and set aside.
  • Sift together flour, cocoa powder, baking powder, baking soda and salt into a large bowl and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter for 2 minutes.
  • Add sugar and beat on medium speed until light and fluffy.
  • Add 2 eggs, one at a time and beat until incorporated.
  • Add flour mixture gradually and mix until combined.
  • Add the chopped hazelnuts and chocolate and mix with a wooden spoon.
  • Flour your hands (the dough is quite sticky) and turn out dough onto a lightly floured surface.
  • Cut in half and shape each piece into a 12 inch log.
  • Place them onto the baking trays and flatten them slightly.
  • Lightly beat the egg white and brush the logs.
  • Sprinkle generously with sugar.
  • Bake the logs, rotating trays half way through for 25 minutes.
  • Transfer the logs onto a cutting board and let cool for 20-30 minutes.
  • Reduce the oven temperature to 300°F Cut the logs crosswise to half an inch thick slices.
  • Place on a wire rack and bake for 30 minutes.