Chocolate Hazelnut Biscotti With A Hint Of Orange
If you’re looking for homemade edible gifts, these chocolate hazelnut biscotti are a good one to opt for. Not only are they delicious, but they keep really well too. The recipe is fairly easy, though you do have to bake the biscuits twice. Full of flavour, visually appealing and fragrant too, they’re hard to resist.
What Are Biscotti?
Biscotti are Italian dunking biscuits (cookies). They’re twice baked to make them last, which means they’re also quite dry and crunchy. They can be quite hard too, so a cup of coffee or hot chocolate to dunk them into is highly recommended. Having said that, traditionally it’s a glass of vin santo that you need.
The dough is actually dairy-free. There’s no butter or even oil involved. It’s eggs alone that bind the mixture together.
The name biscotti actually means twice baked. In Italy the name refers to any biscuits that are made this way. You start by forming biscotti dough into loaves or log shapes which you then bake. Then you slice them and bake them a second time.
Biscotti have an odd elongated oblong shape that makes them quite distinctive. Presumably this makes them easier to dunk.
In the UK, we often confuse cantucci for biscotti. Well we’re not far wrong. Cantucci are a type of biscotti, but they’re made specifically with almonds. They come from the Tuscan city of Prato.
Chocolate Hazelnut Biscotti
Once upon a time, I had a fabulous recipe for biscotti. Sadly I lost it and because of this biscotti went off my radar. Luckily, I spotted a biscotti recipe on Celia’s lovely blog, Fig and Lime Cordial. And suddenly they were back on my homemade Christmas gift list.
For these chocolate hazelnut biscotti, I took Celia’s recipe as my base line. The flavours, including melted chocolate, are my own. I had to add wholemeal flour to the mix, of course and I made a few other tweaks whilst I was at it. One of these was to add some water as the dough as it was just too dry to come together without it. This is probably down to my use of wholemeal flour.
You start by roasting hazelnuts. If you haven’t done this before you’re in for a bit of a treat. The scent of roasting hazelnuts is heavenly. It’s become one of my favourite kitchen activities. I leave it entirely to you if you want to go with skinned or unskinned hazelnuts. But I urge you to at least roast your own.
The orange zest is entirely optional, but again, unless you dislike orange, do give it a go. A small amount of zest will give a hint of flavour and not overwhelm. But it will make the finished chocolate hazelnut biscotti a little bit brighter in the eating.
Perfect Festive Gifts
One of the best things about these chocolate hazelnut biscotti is that you can make them well in advance and if you store them in an air tight container, they will keep for ages. This makes them a perfect candidate for a homemade edible gift.
They look really attractive with a nice dark chocolatey colour which contrasts well against the hazelnutty whiteness. They smell amazing too. The aroma scents the kitchen for a long time after you’ve finished baking. I have a hard time stopping myself from opening the tin every half hour just to inhale their fragrance.
They have the classic biscotti texture, which can be a bit of a shock if you’re expecting a standard cookie type biscuit. These Italian double baked biscuits are hard and are meant for dunking.
These chocolate hazelnut biscotti are not just visually appealing, they also have a lovely depth of flavour. This is a result of rich dark chocolate, nutty hazelnuts and just a hint of orange. It’s all very satisfying. No surprise then, that I had to restrain myself (and CT) from having more than just a nibble. I had plans for this particular batch of biscotti. They were destined for packaging and passing on.
For a gluten-free version, head over to my recipe for chocolate pistachio biscotti.
Other Christmas Biscuit Recipes You Might Like
- Chilli shortbread biscuits
- Chocolate & hazelnut crinkle cookies
- Christmas butter biscuits
- Nigella’s florentines
- Spicy gingerbread with limoncello icing
- Viennese chocolate whirls
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate hazelnut biscotti, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more edible gift recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Chocolate Hazelnut Biscotti. PIN IT.
Chocolate Hazelnut Biscotti – The Recipe
Chocolate Hazelnut Biscotti
Ingredients
- 140 g hazelnuts
- 75 g dark chocolate (I used 72%)
- 300 g flour (I use 150g wholemeal spelt and 150g white spelt)
- ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ¼ tsp salt (I use Himalayan pink rock salt)
- 75 g cocoa powder (I use Green & Blacks)
- 200 g granulated sugar or caster sugar
- 2 tsp orange zest optional
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Roast the hazelnuts for ten minutes in a hot oven to loosen the skins.
- Allow to cool a little, then roll the nuts between your hands to take off the skins. Alternatively you can roll them in a clean tea towel.
- Chop them roughly.
- Melt the chocolate in a bowl suspended over a pan of hot water – nearly, but not quite boiling.
- In a large bowl, sift in the flours, baking powder, bicarbonate of soda, salt and 75g cocoa powder.
- Stir in the sugar, nuts and orange zest, if using.
- Make a well in the centre and break in the eggs.
- Add the vanilla extract, then mix, working in the dry ingredients from the side.
- Add the melted chocolate and mix a bit more.
- Bring the dough together with your hands. If the mixture is too dry, add a tablespoons or more of water. But be careful, this should not be a wet mixture.
- Divide the dough into two and roll into logs, about three inches wide.
- Place the logs on a lined baking tray and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 25 minutes.
- Remove from oven and leave to cool for 15 minutes.
- Cut the rolls on the diagonal into 1 cm thick slices to ensure a longish thinnish shape.
- Bake the slices for a further 20 mins at 160℃ (140℃ fan, 320℉, Gas 3), turning them over half way through.
- Place on a wire rack and leave to cool.
Notes
Nutrition Estimate
Post updated November 2021
wow this biscotti was a hit at home!! everyone loved the chocolate, hazelnut and orange zest!!
Thanks for letting us know Nancy. It’s a good combination of flavours, glad you liked it.
These look so delicious. They will be perfect as a gift during the holidays. Thanks for sharing
CityHippy – will have to make another batch of these so we can properly try them out.
Oxslip – I thoght they worked well as presents. What type did you make?
Nick – great idea as something to take to work. I shall definitely have to make another batch.
Jac – it did seem a lot easier this time around. Last time I made it, I swore I’d never do it again!
Ananda – thanks. They are definitely worth trying – at least once 🙂
Sarah – thanks. They are rewarding – apart from the chocolates I made, these were the Christmas ones I was most pleased with.
Millie – nice to see you back, of course I remember you. Thanks for your good wishes and good luck in your new incarnation.
OO, delicious! thank you very much indeed for sharing the recipe xxx
i am not sure you will recognise me as millie meadowsweet, but you may just possibly remember me from my previous incarnation as skipping in the meadow. yes, i’m back! this time for for keeps (i hope) and its so lovely to see you this new year.
wishing you a very happy, sparkly, healthy 2011
lots of love and hugs xxx
millie (sumea)
I made biscotti for the first time before Christmas at a cookery class, they’re so rewarding aren’t they? I don’t know why there’s just something about them.
Great flavour combo, chocolate and orange is one of my favourites.
Very Happy and glorious new year Choclette, biscotti is something haven’t tried my hands would love to got my inspiration…looks awesome
I had biscotti on my list for Christmas blogging but never fit it in. I guess it is still great for cold winter days! This one looks really good. I love homemade biscotti and it is really easy (easier than I could have believed). I like it wrapped up in the cute cellophane bags.
Oh how I love biscotti! This recipe with the combination of Chocolate and Hazelnuts with the Orange zest sounds like the perfect snack to take to work to have along with my afternoon coffee! 😀
Thanks for sharing!
Nick
Wow, you were incredibly productive. I am really impressed – I managed a few biscotti in the end but they were new year presents I was so behind
You can’t go wrong with biscotti. Easy to make and they last a long time (as long as I don’t eat them all.)
Yours look great Choclette!
Kath – I found this recipe easier than the last one I used.
Chele – well it was Christmas
Johanna – I believe biscotti are also meant to be dipped in sweet wine! But to be honest, they are really nice just eaten on their own. Thanks for the award.
Sushma – thank you
Sophie – yummy for one’s tummy but also tubby on the tummy 😉 Glad you liked them.
Mary – thank you. I did indeed have a lovely holiday. Think I shall be making these again as they were very good.
Dom – intentions are always such wonderful things!
BVG – I couldn’t see anything about them on your website, or are you saving up the post? Thanks for the help with the surplus squash.
I made chocolate and hazelnut biscotti for Christmas (still have a couple of pieces hidden away!!!!)
Yours looks delicious.
lovely biscotti… have never made it before so I will add them to my must make list for Feb… I have to wait for Feb else I explode!
I began to salivate as soon as I read the title of your post. Your recipe is pure paradise. I hope you’ve had a wonderful holiday and that the new year brings you all measure of good things. Blessings…Mary
Yummie, yummie, yummie for my tummy!These home made biscotti rock!!Great as a special foods gift indeed!
looks so yummy,love the combo..
lovely presents – have never been a huge biscotti fan – perhaps because I don’t drink many hot drinks – but the lovely flavours are very tempting
I was just about to comment to let you know I had given you an award but you are on the ball so it seems you have seen it already – enjoy
They look great. Love added melted chocolate too ;0)
Ooh lovely, I have been meaning to make biscotti for ages.
Maggie – these are well worth making. As well as tasting good, they keep a long time too.
Janice – Have to say, I don’t actually dunk them, but they don’t leave lots of crumbs.
Torview & Tamanna – thank you
Celia – thanks for reminding me about biscotti and for the recipe. It’s a good one.
Smita – thank you for your good wishes
Priya – they were
yummy !
A very happy new year to u n ur family – Love the simple recipe n the wonderful click !!
Melted chocolate, great idea! Thanks for the mention, Choc! 🙂
looks delicious!
logs look fabulous
I made biscotti once, but as I am averse to dunking (crumbs in the bottom of the mug eeeuch!) I never did again, these look great and your description of inhaling the lovely smell almost tempts me to have a go again!
I have never made biscotti. They look lovely for a Christmas gift.