Double Chocolate Hazelnut Biscotti – A foodydoody holiday tradition

Double Chocolate Hazelnut Biscotti

Happy Holidays! This is a quick post to share a holiday tradition we have in our family. Many years back on a trip to San Francisco, I bought a cookbook from the Ghirardelli factory tourist trap. Surprisingly, it turned out to be a pretty nice little book. One of the recipes in there is a Double Chocolate Hazelnut Biscotti that all of us fell in love with. Serendipitously, we first made it around Christmas and then from then on, it became an annual tradition for us to make around the holidays. Pretty easy to make, it is lip-smackingly good. Enjoy.

INGREDIENTS (for 4 dozen)

2 cups all purpose flour

1 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1/2 cup sweet ground chocolate and cocoa

4 oz semi sweet chocolate – chopped fine

3 eggs

1 tsp vanilla essence

1 cup hazelnuts coarsely chopped


1. Preheat oven to 350 F.

2. In a food processor, pulse and mix flour, sugar, baking powder, salt, baking soda, cocoa and chocolate, until smooth.

3.  Add the eggs and vanilla. Pulse till dough forms.

4. On a greased cookie sheet, using lightly floured hands make 1 1/4 X 10 inch logs and place them at least 4 inches apart.

5. Bake in the oven till firm to the touch. About 25 to 30 minutes.

6. Remove from the oven and cool.

7. Lower the oven temperature to 300 F.

8. Cut logs into 1 inch slices with a serrated knife and place directly on a wire rack in the oven.

9. Bake for 20-25 mins until crisp.

10. Enjoy with or without coffee.



Filed under Italian

3 responses to “Double Chocolate Hazelnut Biscotti – A foodydoody holiday tradition

  1. Frantzie Couch (Bridgid Cook's Mom)

    What is “sweet ground chocolate and cocoa”? I wasn’t sure what was meant, so I just used 1/2 cup plain cocoa powder. I think the biscotti were wonderful. Not too sweet, and very chocolate-y. Thanks for sharing your holiday treat with us..

    • Frantzie, Ghirardelli (and other chocolate makers) sell this powder called “Sweet Ground Chocolate and Cocoa” for making Hot Chocolate. Glad the recipe worked out for you.

      • Frantzie Couch (Bridgid Cook's Mom)

        Thanks. I could have just used the hot cocoa mix I had in the pantry (non-Ghirarhelli, though). However, the plain cocoa powder, sans added sugar, worked well and produced biscotti that had just the right amount of sweetness. Family liked them. Bridgid says Hi! to you and Amisha. Happy New Year to you all.

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