Chocolate Chip Hazelnut Biscotti

Chocolate Chip Hazelnut Biscotti


12 people made this

About this recipe: This is a chocolate take on the classic Italian, twice-baked dunking biscuits. They are flavoured with hazelnut liqueur and dotted with chocolate chips and chopped hazelnuts.

Nan Wilson

Makes: 36 biscotti

  • 135g skinned, toasted hazelnuts
  • 200g caster sugar
  • 115g unsalted butter
  • 4 tablespoons hazelnut liqueur
  • 3 eggs
  • 375g plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 85g plain chocolate chips

Prep:20min  ›  Cook:45min  ›  Extra time:30min cooling  ›  Ready in:1hr35min 

  1. Preheat oven to 180 C / Gas 4.
  2. Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
  3. Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 5cm wide. Place the loaf on a parchment-lined or lightly oiled baking tray. Bake in the middle of the oven for 25 minutes or until firm. The loaf will have a cake-like texture. Remove from the oven and cool.
  4. Cut the loaf diagonally into 5mm to 1.25cm slices and lay out on a baking tray. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.

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Reviews (1)


this was my first try at biscotti, I found the dough to be really wet and could not kneed it at all, however I still baked it and although they looked a bit rough they taste great. Will definitely have a second attempt, thank you for a nice recipe. - 15 Aug 2015

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