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Chocolate Hazelnut and Orange Biscotti

Prep Time15 mins
Cook Time45 mins
Rest Between Bakings15 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Italian, Mediterranean
Keyword: chocolate, hazelnut, orange
Servings: 24 pieces
Ingredients
  • 2 cups all-purpose flour
  • ½ cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon espresso powder
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter softened
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon Frangelico or other hazelnut liqueur
  • 1 teaspoon Grand Marnier or other orange liqueur
  • Zest from 1 orange
  • 1 cup hazelnuts skinned and roughly chopped

Instructions

  • Preheat oven to 350°F/180°C
  • In a large bowl, combine flour, cocoa powder, baking soda, espresso powder and salt and whisk to combine
  • Using a separate bowl (or bowl of a stand mixer), place the butter and brown sugar
  • Beat on medium high until light and fluffy
  • Add eggs, one at a time, and mix to fully incorporate before adding the next egg
  • Add the orange zest, hazelnut liqueur and orange liqueur
  • Mix well and scrape down the sides of the bowl
  • With the mixer on low, add one third of the flour-cocoa powder mixture
  • Mix until fully incorporated, then scrape the sides of the bowl
  • Repeat two more times with the remaining two thirds of dry ingredients
  • Scrape the sides of the bowl and mix until no white streaks are present.
  • Add the hazelnut pieces and using a rubber spatula, fold in by hand.
  • Divide the dough into two roughly equal portions
  • Line a baking sheet with parchment paper
  • On the baking sheet roughly shape each portion of dough into a 12” long log. Flatten the log to about 2 ½” wide .
  • Place the cookie sheet in the in middle of oven and bake for 30 - 35 minutes, or until the surface is lightly cracked
  • Cool logs on the sheet pan on a rack 10 - 15 minutes and transfer to a cutting board.
  • With a serrated knife cut logs crosswise into 1/2-inch thick slices.
  • Arrange slices, cut sides down, on 2 baking sheets
  • Return biscotti to oven and bake an additional 12 to 15 minutes, or until golden and crisp.
  • Transfer biscotti to racks and cool.