German Chocolate Hazelnut Biscotti

Crisp biscotti with a German twist, featuring dark chocolate and roasted hazelnuts for a festive flavor.

Prep Time

20 minutes

Total Time

55 minutes

Calories

145 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.21/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Snack

Cuisine:

British

Cooking Style:

Roasting

Ingredients

Servings

3cupsAll-Purpose Flour(plus more for dusting)

£0.60

1cupGranulated Sugar

£0.40

2teaspoonsBaking Powder

£0.10

0.5teaspoonBaking Soda

£0.03

0.3teaspoonSalt

£0.01

3Eggs(large)

£0.75

1teaspoonVanilla Extract

£0.15

0.5teaspoonAlmond Extract

£0.20

0.3cupUnsalted Butter(melted and cooled)

£0.65

1cupDark Chocolate Chips(chopped or mini chips)

£1.50

1cupRoasted Hazelnuts(roughly chopped)

£3.00

1teaspoonInstant Espresso Powder(optional, enhances chocolate flavor)

£0.15

Total Cost

£7.54

£0.21 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and espresso powder (if using).
3.
In a separate bowl, whisk together the eggs, vanilla extract, almond extract, and melted butter.
4.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5.
Gently fold in the chocolate chips and chopped hazelnuts.
6.
Turn the dough out onto a lightly floured surface and divide in half.
7.
Shape each half into a log approximately 12 inches long and 3 inches wide.
8.
Place the logs onto the prepared baking sheet, leaving some space between them.
9.
Bake for 25 minutes, or until the logs are lightly golden brown and firm to the touch.
10.
Remove the logs from the oven and let them cool on the baking sheet for 10-15 minutes.
11.
Reduce oven temperature to 325°F (160°C).
12.
Using a serrated knife, carefully slice the logs into 1/2-inch thick biscotti. Place the biscotti cut-side up on the baking sheet.
13.
Bake for another 5-10 minutes per side, or until the biscotti are golden brown and crisp. Watch carefully to prevent burning.
14.
Remove the biscotti from the oven and let them cool completely on a wire rack.

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My Notes

Nutrition Information

Nutrition per serving (35g)

145 kcal / 607 kJ

Carbs

20g

8% of RDA

Fat

9% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

9 g

10% of RDA

Sodium

32 mg

1% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a richer flavor, use high-quality dark chocolate.

Toast the hazelnuts before chopping to enhance their flavor. Simply spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant.

Store the biscotti in an airtight container at room temperature for up to 2 weeks.

If the biscotti are not crisp enough after the second bake, you can bake them for a few more minutes until they reach your desired level of crispness.

Dip in coffee, hot chocolate or gluhwein

Cooking Equipment

Oven

Baking Sheets

Mixing Bowls

Wire Rack

Wine Pairings

No wine pairing suggestions available for this recipe.

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