These Chocolate Dipped Hazelnut Espresso Biscotti cookies are perfect for dunking in your tea, coffee or hot cocoa this winter. They’re super crunchy and extra decadent dipped in chocolate!
The countdown is on folks!!
I can’t believe tomorrow, TOMORROW, is Christmas Eve!!
Are you ready?? Anything fun planned, or are you just relaxing at home with the family?
It’s been a busy year here at the BHK, so for the holidays you’ll find me curled up on my comfy little sofa next to our lovely little Christmas tree surrounded by family. I plan on maybe reading a new book I’m hoping Santa will bring me, binge watching some new shows and nibbling cookies from our holiday tray until my stretchy pants signal that I’ve reached my limit!
One of my favorite cookies has always been the classic Italian cookie, biscotti. It’s more of a grown-up cookie in my opinion. I mean kids can’t have all the fun. We adults deserve a special treat too.
These Chocolate Dipped Hazelnut Espresso Biscotti cookies are just perfect alongside a steamy hot cup of coffee, tea or cocoa this winter.
This biscotti is super crunchy, just the way I like it. And the reason why biscotti is so crisp is because it’s baked twice. First, you’ll bake it in a log, then you’ll slice it and bake it again to give it that signature crunch.
This hazelnut espresso chocolate combination is one of my favorites too. I love the added crunch from the hazelnuts and the little kick from the espresso. They’re the perfect little pick me up with my morning coffee or when I hit that afternoon slump.
Chocolate Dipped Hazelnut Espresso Biscotti Ingredients
- unsalted butter
- granulated sugar
- vanilla extract
- all-purpose flour
- whole wheat flour
- baking powder
- instant espresso powder
- ground cinnamon
I know your cookie tray may already be full, but I hope you bake a batch of these beauties maybe during the week between Christmas and New Year’s because I know you’re gonna love ’em. Enjoy!
With 2021 coming soon to a close, I just wanted to say thank you for your support of The Beach House Kitchen. It’s been the best year yet here at the BHK and I owe it all to you folks. I never dreamt seven years ago that my little piece of the internet here would bring me so much joy.
I appreciate all your comments and suggestions and love when you share photos of recipes you’ve made, so please keep ’em coming in 2022! The blog will be getting a whole new design in January/beginning of February 2022 that I know you guys are just going to love, so stay tuned!
Again, thank you and I look forward to seeing y’all back here next year! Happy Holidays!
A Few Cook’s Notes for Chocolate Dipped Hazelnut Espresso Biscotti
The ground cinnamon is optional in this recipe, but I enjoy cinnamon in my coffee so I wouldn’t skip it.
Biscotti is perfect for holiday gifting because it’s delicious and travels well. I love to add a few to small cellophane bags and tie with ribbon.
More Delicious Cookie Recipes to Enjoy
Cranberry Orange Cornmeal Biscotti
Chocolate Dipped Hazelnut Espresso BiscottiPrint Recipe Pin Recipe
- 1/3 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 Tbsp. instant espresso powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 cup hazelnuts, divided, 2/3 cup coarsely chopped, 1/3 cup finely chopped for sprinkling
- 8 oz. semisweet chocolate, coarsely chopped and melted, if desired for dipping
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until smooth and creamy and well combined. Add the eggs one at a time and the vanilla extract until well combined.
- In a medium bowl, whisk together both flours, espresso powder, baking powder, salt and cinnamon. Add this mixture to the butter mixture on low speed until just combined. Stir in the 2/3 cup hazelnuts. Divide the dough into two equal portions. Shape each into a log, about 9 inches long.
- Place the logs on your prepared sheet and press them down until they are each roughly 1/2-inch thick.
- Bake for 25 minutes until the logs are lightly browned and mostly firm. Let the logs cool on the sheet for 25-30 minutes. Lower the oven temperature to 325 degrees. Slice the logs on the diagonal with a sharp serrated knife into about 1/2-inch slices. Place the slices back on the baking sheet, cut side down and bake again until crisp, about 10-12 minutes on one side and 10-12 minutes on the other. Transfer the cookies to a wire rack to cool completely, but keep the parchment on the baking sheet for when you dip the biscotti in the chocolate.
Chocolate for Dipping
- In a small microwavable bowl, microwave chocolate in 20 second intervals until melted and smooth.
- Partially dip cooled biscotti in chocolate and place on parchment lined baking sheet. Sprinkle the warm chocolate with the extra 1/3 cup chopped hazelnuts.
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