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Chocolate Dipped Hazelnut Biscotti

  • Author: Heather
  • Prep Time: 35
  • Cook Time: 70
  • Total Time: 1 hour 45 min
  • Yield: 35-40 cookies 1x


Kick your holiday cookie game up a notch with these deliciously crispy and nutty classic Italian biscotti. Covered in a dark chocolate drizzle, they’re perfect for dunking in your cup of coffee or tea. Did someone say cookies for breakfast?



1 cup hazelnuts

2 cups all-purpose flour, scooped and leveled (270g)

½ cup steel cut oats (not quick oats) (35g)

1 teaspoon baking soda

½ teaspoon salt

3 large eggs, room temperature

¾ cup granulated sugar

2 teaspoons brandy

2 teaspoon vanilla

8 ounces dark chocolate

Flaky sea salt and/or finely chopped hazelnut pieces for sprinkling on top


Adjust the oven rack to the middle of the oven and line a baking sheet with parchment paper or a silicon mat. Preheat to 350˚ F.

To remove the skins from hazelnuts: Place the hazelnuts on a baking sheet and bake for 10-15 minutes. Be careful not to burn the nuts, so stay close to the oven. Once you smell the toasted nutty aroma and the nuts are slightly golden in color, remove from the oven and place in a dish towel. Rub the hazelnuts around in the dish towel to remove the skins. If some of the skins do not come off, return to the oven for a few more minutes.

Once the skins are removed, roughly chop and set aside.

In a medium bowl, whisk together flour, oats, baking soda and salt. Set aside.

In another bowl, whisk the eggs, sugar, brandy and vanilla together until lightly frothy.

Add the dry ingredients to the wet and use a sturdy spatula to combine.

Mix in the chopped hazelnuts. You can use your hands to make sure everything is combined well.

Divide the dough in two and form each half of the dough into a 12-inch long log on the prepared cookie sheet. Make sure the two logs are a couple inches from the edge of the baking sheet, as well as a couple inches from each other because the dough will expand slightly. The dough is a bit sticky so it may help to lightly wet your hands before forming it into the long log shape. Using a bench scraper helps to form the logs as well.

Bake for 25-30 minutes until slightly golden brown and let cool on the pan for 15-20 minutes. Turn down the oven to 300˚ F.

Remove each log from baking sheet and place on cutting board. Using a serrated knife, cut ½-¾ inch slices. Depending on your slice thickness, you should get about 15-18 cookies per log.

Once all the biscotti are sliced, place them back on the lined cookie sheet, cut side down. Bake them again for 10-12 minutes. Take them out, flip them over and bake for another 8-10 minutes. Let cook completely before dipping in chocolate.

Melt the chocolate in the microwave in 15 second intervals. Stir between each interval.

Once the biscotti are cool, dip one end of the biscotti into the chocolate. Place on a lined cookie sheet to allow the chocolate to harden. Garnish with flaky seat salt and finely chopped hazelnut pieces if desired.



Store biscotti tightly covered in a cool, dry place for up to two weeks.

May be frozen.