Coffee time just got a lot better. I don’t often have a biscotti with my coffee, but when I do, it brightens my day. This Chocolate Hazelnut Biscotti with peppermint makes a lovely gift for the holidays and a satisfying treat to enjoy at home.
Making biscotti at home is simpler than it looks. I mix most of the ingredients in my stand mixer, then finish by hand. Fold the final addition of flour in with a spatula, then work the dough gently with damp hands. The dough is sticky, and slightly wet hands prevent sticking and make shaping easier.
Making Chocolate Hazelnut Biscotti at home.
When shaping the dough, smooth over any large exposed nuts so they don’t burn during the first bake. Any nut pieces exposed after slicing will toast perfectly during the second bake, so small exposed bits are fine. After baking and slicing, you can dip cooled biscotti in melted chocolate, drizzle chocolate over them, or leave them plain—choose the finish you prefer.
These biscotti pair especially well with coffee or a sweet dessert wine and make thoughtful packaged gifts. Pack them in clear bags with a ribbon for teacher gifts or guest takeaways.
US Grown Hazelnuts.
Most hazelnuts grown in the United States come from Oregon’s Willamette Valley, the state’s primary production region. Also called filberts, these nuts are prized for their rich flavor and versatility in baked goods. I used sample hazelnuts from a recent conference to make this recipe, and they worked beautifully.
Biscotti fun facts!
The word biscotti means “twice-baked.” Traditional biscotti are Italian almond cookies that originated in Prato. They are oblong, dry, and crunchy, designed to be dunked in a drink such as Vin Santo or coffee. There are many modern variations—this chocolate-hazelnut version with peppermint is one of my favorites for the holidays.
This flavor combination is delicious with peppermint or candy-cane flavored coffee creamers and makes a cozy holiday coffee break 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 large 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 350°F (175°C).
- Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, kosher salt, and pumpkin pie spice.
- In the bowl of a stand mixer, whisk together the eggs, sugar, melted butter, melted chocolates, and vanilla.
- Add half of the flour mixture and mix to combine.
- Add the remaining flour and the chopped hazelnuts. Fold with a spatula until just combined; some streaks of flour may remain. The dough will be sticky.
- Place the dough mound on the prepared baking sheet. Dampen your hands slightly with water and pat the dough into an even rectangle about 1½ inches tall.
- Wet your hands as needed if the dough sticks. Smooth the sides and top until evenly formed.
- Bake for 30 minutes, turning the sheet halfway through baking.
- Let cool 5–10 minutes, then transfer the loaf to a cutting board.
- Using a serrated knife, slice the loaf into 1-inch thick pieces.
- Return biscotti to the baking sheet, arranging them on their sides.
- Bake an additional 25 minutes, flipping halfway through. Transfer to a wire rack to cool completely.
- When cool, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second increments, stirring between intervals until smooth.
- Dip cooled biscotti in melted chocolate, letting excess drip off. Immediately sprinkle with crushed peppermint. Allow chocolate to set (about 1 hour). Store in an airtight container for up to one week or freeze for up to one month.
Nutrition Information:
Serving Size:
1 grams
Amount Per Serving:
Unsaturated Fat: 0g
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