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Chocolate Dipped Hazelnut Espresso Biscotti
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5 from 2 votes

Chocolate Dipped Hazelnut Espresso Biscotti

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!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: biscotti, chocolate, cookie, espresso powder, hazelnuts
Servings: 20 cookies
Calories: 216kcal
Author: MaryAnn Dwyer

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 216kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 58mg | Potassium: 219mg | Fiber: 2g | Sugar: 12g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg