I have made chocolate and hazelnut biscotti before, but today I thought I would make them again, with a video, but this time adding in some Nutella/Chocolate Hazelnut spread as well.
Biscotti are a firm favourite and I love hazelnuts, so I knew that these would be very good indeed. The recipe is very easy indeed, if just a little messy. It doesn’t take too much time, you just have to bake for 20 minutes, then slice the biscotti and bake again, for about another 20 minutes and they are ready.
Traditionally eaten with coffee, or tea, these are an ideal, very crunchy, biscuit that really do taste very good indeed. Since they are very dry and hard they keep very well in an airtight container, so there is no need to worry about eating them quickly. They will last for weeks, stored correctly.
I am really pleased with how mine turned out. They taste great and have exactly the right crunchy texture.
Chocolate Hazelnut Spread Biscotti with Hazelnut -Video
- 150g (1 cup) hazelnuts, roughly chopped
- 200g(1 cup) light brown muscovado sugar
- 250g (2 cups) plain flour(+ extra in case mixture is too sticky)
- 30g(1/3 cup) cocoa powder
- 1/2tsp baking soda
- 1/2tsp baking powder
- 1/2tsp salt
- 3 medium eggs(large in USA)
- 100g (1/3 cup) chocolate hazelnut spread
- Preheat the oven to 180C/160C Fan/350 F.
- Line a baking tray with parchment paper.
- Place the eggs in a large bowl and whip until nice and frothy.
- Add the chocolate hazelnut spread and the sugar and whisk until all is combined into a thick, dark mixture.
- Add the baking soda, baking powder, salt and cocoa powder to the flour and mix to combine.
- Add that dry mixture to the egg mixture and mix in to combine, adding the chopped nuts to mix them in too.
- When all is combined the mixture will be very stiff, if it is very sticky add some more flour and mix in, until you can quite easy lift the mixture out of the bowl.
- Divide the mixture into two equal parts.
- On a floured surface mould each part into a log about 10 inches long and 2 inches wide.
- Place each log on the baking tray, leaving a gap of about 3 inches between them.
- Bake in the oven for 20 to 30 minutes, until the logs have risen a little and spread and are fairly firm to touch.
- Remove from the oven and allow to cool for 10 minutes.
- Reduce the oven temperature to 150C/135C Fan/300F
- Place each log on a cutting board and slice, slightly diagonally, into 3/4 inch slices.
- Place each slice back on the baking tray, on its’ side.
- Once all the slices are arranged on their sides on the tray bake in the oven for another 20 to 30 minutes, turning half way through, until the biscuits are fully baked through and are dry.
- Remove from the oven and transfer to a wire rack to cool completely.