Coffee time just got a whole LOT better! I don't often have a biscotti to enjoy with my coffee, but when I do, my day is definitely brighter. This Chocolate Hazelnut Biscotti makes a great gift this time of year too!

Chocolate Hazelnut Biscotti with Peppermints

Until diving into this recipe I forgot how much I loved making biscotti. It is super simple to make and it is a treat enjoyed by everyone that partakes. And, fun little fact, 99% of all hazelnuts grown in the US are grown in Oregon.

Making Chocolate Hazelnut Biscotti at home.

I combine the majority of my recipe in my stand mixer and then work the final bit by hand. Fold the last addition of flour in with a spatula and then work the dough with wet hands. The dough is very sticky so keeping your hands wet will allow you to work it mess-free.

When you shape the dough I like to make sure that there are no largely exposed nut pieces. Smooth the dough over them so they don't burn during the first cook. Any pieces that are exposed after you slice the loaf will toast perfectly during the second cook, so don't worry about those later.

Dipping the cooled biscotti in chocolate is a completely personal choice. You could also drizzle it on top and sprinkle peppermint pieces over, or leave it off completely. Do what makes you happy!

US Grown Hazelnuts.

The Willamette Valley, also known for its award-winning wines, grows most of the official state nut of Oregon. Also knows as filberts, hazelnuts are known for their delicious flavor and are very versatile. Laurel Foods provided me with some great samples at a recent conference I attended and I used them to make this recipe.

This recipe turned out beautifully and will be a great addition to my holiday tables. If you want to make as gifts grab a pack of these bags and tie them up with a Christmas ribbon. Great for teacher gifts or takeaways for guests.

Biscotti fun facts!

Biscotti, translate to twice-baked in English, are traditionally Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.

There are many variations and this is my own spin. The flavor combo pairs perfectly with my Candy Cane Coffee Creamer and holiday coffee time by the fire.

📖 Recipe

Chocolate Hazelnut Biscotti with Peppermints

Ingredients

Biscotti

1 ¾ cup All-Purpose Flour
½ cup Cocoa Powder
2 teaspoons Baking Powder
1 teaspoon Kosher Salt
½ teaspoon Pumpkin Pie Spice
2 lg Eggs
1 cup Granulated Sugar
8 tablespoons Unsalted Butter, melted and cooled
¼ cup Milk Chocolate Chips, melted
¼ cup Semi-sweet Chocolate Chips, melted
1 teaspoon Vanilla extract
4 oz Hazelnuts, roughly chopped

Topping

1 ½ cup Semi-Sweet Chocolate Chips
½ cup Peppermint Sticks, crushed

Instructions

Preheat oven to 350F.
Line a rimmed baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, kosher salt, and pie spice.
In the bowl of an electric stand mixer, whisk together the eggs, sugar, butter, melted chocolate and vanilla bean paste.
Add half of flour mixture and mix to combine.
Add remaining half of flour and chopped hazelnuts and fold using a spatula until just combined and some streaks of flour remain. The dough will be sticky.
Place the mound of dough on your prepared baking sheet and dampen your hands slightly with water. Pat the dough out into an even rectangle about 1 ½ inches tall, approx.
Continue to wet hands as needed if the dough begins to stick. Smooth the sides and top until evenly formed.
Bake for 30 minutes, turning the baking sheet halfway through.
Let cool 5-10 minutes, then transfer the loaf to a cutting board.
Using a serrated knife, slice the loaf into 1” thick pieces.
Return biscotti to baking sheet, lining them up on their sides.
Bake for an additional 25 minutes, flipping them over halfway through cooking. Transfer to a wire rack too cool.
When cool, place chocolate chips in a microwave safe bowl. Melt in 30 second increments, stirring after each time, until melted and completely smooth.
Dip cooled biscotti in melted chocolate, allowing excess chocolate to drip off. Immediately sprinkle with the crushed peppermint pieces. Allow chocolate to harden, about 1 hour. Store in an airtight container and eat within 1 week or freeze for up to a month.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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