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Chocolate Hazelnut Biscotti

Course: Desserts
Author: Kristi

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

*If you love a strong hazelnut flavor, I strongly recommend you use Nocciolata brand. It has a great thick, creamy, chocolate, hazelnut flavor that really comes through in these cookies. Also, I used the entire jar (9.5 oz.), which resulted in 3/4 cup of hazelnut spread.
**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!