Chocolate Hazelnut Biscotti



2 large whole eggs

130 grams of light brown sugar

100 grams of granulated sugar

3 tablespoons of melted unsalted butter

1 teaspoon of vanilla extract

170 grams of all-purpose flour

40 grams of unsweetened cocoa

1/2 teaspoon of kosher salt

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

2/3 cup of toasted hazelnuts (skins on or off, it’s up to you)


Heat oven to 350°F.

Line a half sheet pan with parchment paper.

In a large bowl whisk together the eggs, brown sugar, granulated sugar, melted butter and vanilla.

In a separate bowl whisk together the flour, cocoa, salt, baking powder and baking soda.

Add the hazelnuts to the flour mixture and toss to combine.

Next add the flour mixture to the egg mixture and mix together until all the dry ingredients are incorporated. The dough will be very thick.

Divide the dough in half and form each portion into a 12” x 2” log and place them side by side on the sheet pan. Press down lightly to flatten. Leave about 3” in between the loaves because they will spread.

Bake for 20 minutes or until the tops feel firm.

Remove from the oven and let them cool completely.

Lower oven temperature to 325°F.

After the loaves have cooled. Cut them on a slight diagonal into 1/2” wide slices.

Place them cut side down on the baking sheet and bake for 10 minutes then flip them to the other side and bake for an additional 10 minutes.

Remove from the oven and let cool complete.

Store in an air tight container.