These Chocolate Hazelnut Biscotti Cookies are simply amazing with coffee! Chocolately goodness, crunchy like biscotti with rich, decadent Hazelnuts!
Remember Saturday when I said friends and their thoughtful gifts were simply the best?
It’s so true.
Before I was gifted the Nocciolata Organic Hazelnut Spread, I’d planned to make you Nutella Biscotti. But when I tasted this brand for the first time, it blind-sided me with its creamy, chocolately, rich and hazelnut-y deliciousness.
It was simply the best chocolate hazelnut spread that I’ve ever had.
Then, I just knew I had to make biscotti with it because all that creamy, chocolately, hazelnut-y yummyness couldn’t go to waste, and I knew it would go amazing with coffee.
If you’re a hazelnut fan like I am, you will lllooovvveee these cookies because not only are the hazelnuts in huge halved or quartered chunks, but this brand of spread has a strong hazelnut-chocolate flavor.
Now remember. These are biscotti cookies. What does that mean? Well, for starters, when you make the dough, it will be heavier than your typical cookie dough. And, after they are baked, the taste and texture is exactly what you’d expect if you crossed a cookie with a biscotti. They are not as moist, soft or cake-y like a cookie, nor are they as dry and crisp as biscotti. They are perfectly in between. And, we absolutely loved them!
I baked these cookies two ways:
- Using a tablespoon, I scooped them onto the baking sheet, then smashed them down with a fork, resulting in a flat cookie
- Using a cookie scoop, I scooped rounded balls onto the baking sheet, and left them as is, resulting in a thicker, fatter cookie
The rounder fatter cookies crinkled and cracked on top like this. Aren’t they cute?
These made 27 cookies. If you like big cookies, expect the dough to make roughly 2 dozen. If you like smaller cookies, you can expect it will make 3 dozen.
I hope you enjoy them as much as we did.
Enjoy!
Chocolate Hazelnut Biscotti
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter softened
- 3/4 cup chocolate hazelnut spread*
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 egg yolks**
- 1 teaspoon vanilla extract
- 1 cup chopped toasted hazelnuts
Instructions
Hazelnut Prep
- Preheat the oven to 350 degrees.
- Lay the hazelnuts in a single layer on the baking sheet. Bake for 10 minutes.
- Place hazelnuts between a folded paper towel and rub together to remove most of the skin.
- Chop hazelnuts in halves or quarters and set aside.
Cookie Prep
- Increase oven heat to 375 degrees F.
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
- In another medium bowl combine the softened butter, chocolate hazelnut spread, sugar, and brown sugar. Using a mixer, cream ingredients together until smooth ( about 4 minutes). Add the egg yolks (or egg, see notes!) and vanilla and beat until smooth (about 1 minute).
- Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts ensuring they're mixed throughout the dough.
- Using a tablespoon or a cookie scoop, spoon out the cookie dough onto a parchment lined cookie sheet, spacing the mounds about 4 inches apart. If desired, leave as is OR use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 8-10 minutes.
- Transfer cookies to a wire rack and let cool.
Notes
**The original recipe called for 1 egg, so feel free to substitute 1 egg for the 2 egg yolks. I happened to have 2 egg yolks left over from another recipe, so I used them in these cookies. The reason I published the recipe with the 2 egg yolks in the ingredients list is because that's how I made it, and I wanted to be sure I represented it exactly as I made it, so I could accurately represent the flavor profile to my readers!
Recipe modified from Food Network @ Chocolate Hazelnut Biscotti.
Consuelo @ Honey & Figs says
These look amazing, I love hazelnuts so so much! I wish I had a plate full of these cookies to snack on them right now… I bet they’re delicious, I love the fat ones 😀
Kristi says
The fat ones are my favorite too – lots of chocolate-y, hazelnut-y goodness in one bite!
marcie says
This is one of the best ideas I’ve ever seen. I love biscotti, but they are kind of a pain. This is much easier, and they look incredible!
Kristi says
I agree with you! Bake, turn, bake, turn, bake some more. Who needs it? Hahaha! Biscotti cookies all the way! LOL
Angie@Angie's Recipes says
Love hazelnuts! These cookies look divine!
Kristi says
Thanks Angie! I love hazelnuts too – they are one of my all-time favorites!
Jamie@Milk 'n' Cookies says
Kristi, these biscotti/cookies look fantastic! Putting them in cookie form is a great idea. Like you said, all those various baking steps can feel a bit tedious, even for a biscotti lover like myself. I’m looking forward to trying your method.
Kristi says
Thanks! Let me know what you think. We loved the ones that were more rounded (using the cookie scoop) than the flat ones, but both retained that strong chocolate, hazelnut flavor.
Christin@SpicySouthernKitchen says
I wish I had a plate of these cookies with my coffee right now. I’m in love with Nutella but have never tried another chocolate hazelnut spread. Will be soon!
Kristi says
So the ‘reviews’ are in. Everyone LOVED these, and they think the spread made all the difference. Try it! It’s so creamy and full of hazelnut flavor – delicious!
Tina @ Tina's Chic Corner says
I loved your side by side comparison for scooping cookies. 🙂 I always use a cookie scooper for baking cookies. I find it’s easier and they turn out looking better.
I’ve never seen biscotti cookies shaped like actual cookies. Usually it’s in a log roll. Love this idea! They look delicious.
Kristi says
Haha! Thanks! I always wonder which way will cook more evenly, which will taste better, and I just can’t help experimenting. I never have a batch of cookie looks the same – I’ve got to make each sheet differently, then do a taste test. Maybe that’s just my way of justifying eating more cookies! Haha!
Annie says
This may be one of the best cookies I have ever had. Perfect mix of salty & sweet. And the texture is so perfect: a little chewy, a little crunchy, a little sandy. Yum!
Kristi says
I’m so glad you enjoyed them! I loved them too! I wish I’d brought more to share
Samina | The Cupcake Confession says
Oh yum!!!!!!! My heart just squealed with happiness at the sight of these cookies! All I want is a glass of cold milk to dip these in! Delicious! 🙂
Kristi says
Thanks! They really would be good with a cold glass of milk!
Anne ~ Uni Homemaker says
How did I miss this recipe?! Chocolate and hazelnut? Fabulous combination! I so want some of these cookies with some coffee… YUM! Thanks for sharing Kristi!
Kristi says
Oh yeah…this is one you don’t want to miss. It’s addictive! Thanks Anne!
Josefine {The Smoothie Lover} says
Wow – these look so good! I love hazelnuts
Kristi says
Thanks! I love hazelnuts too!
Aimee @ ShugarySweets says
What a genius cookie idea! I love biscotti….and cookies. Great recipe 🙂
Kristi says
Thank you Aimee! They are sssooo much easier than biscotti, and less time consuming!
Joanie @ ZagLeft says
What a great idea for a cookie! So much easier than making biscotti.
Kristi says
Yes Joanie, I completely agree! I love biscotti, but about half way through the process, I’m thinking “whaaaat? I have to turn them again?” 🙂 Have a great week!
Lubna Naz says
What a perfectly made cookies. I would love to eat them soon and I wish to cook these as perfect as you made!
Kristi says
That’s so sweet Lubna! I really appreciate your kind words! I’m sure you can make them as exactly perfectly as these! I have complete confidence you can! 🙂