Double Chocolate Hazelnut Biscotti

“You had me at double choc!”

This recipe is quite intense. The texture is firm and the flavour will give you a heady chocolate buzz. I’ve been making this for many years but on and off. It’s for when I really want a decadent chocolate fix. Only for serious chocolate lovers!

Double Chocolate Hazelnut Biscotti


200g flour
60g cocoa
3/4 tsp baking pwder
pinch of salt
240g castor sugar
3/4 tsp strong instant coffee
60g dark chocolate broken up
100g hazelnuts
2 eggs plus 1 egg yolk beaten
3/4 tsp vanilla essence


Preheat oven to 180 degrees. Place flour, cocoa, baking powder, salt, sugar, coffee and chocolate into a food processor. Pulse till fine. Gradually add eggs and vanilla and pulse till dough pulls together. Turn out onto a lightly floured surface and knead in the hazelnuts. Shape and roll into a log. I like to make 2 logs about 20 to 30cm long, so the final biscuit comes out smaller as they are so intense. Transfer to a baking sheet lined with baking paper. Bake about 25 to 30 minutes or till sides are firm. Remove from oven and cool for 10 minutes. Turn down oven to 150 degrees. Cut log into 5mm to 10mm slices using a smooth sharp knife. Place the slices flat sides down back onto the baking sheet. Bake a further 15 minutes till firm turning once. Remove from oven and cool.
Enjoy with a great cup of coffee.


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