Dark Chocolate and Hazelnut Biscotti

by Jacqueline on March 7, 2013

Italian biscuits with dark chocolate and hazelnut

Dark Chocolate and Hazelnut Biscotti

There is something so pleasing about the smell of toasted hazelnuts permeating every room of the home, don’t you think? I knew I was onto a winner when hazelnuts were included in my Dark Chocolate and Hazelnut Biscotti. I’m still on a quest to reduce the amount of butter used in my baking recipes and I wasn’t to be disappointed with this one as it contains absolutely no butter at all. Niente!

Originating from Italy, the biscotti (twice baked/cooked) so named as the dough is rolled into a baguette/sausage shape and baked once, then sliced diagonally and baked a second time to give a firm and crunchy texture. Legend has it that the biscotti was considered a favourite snack amongst sailors as it was considered to be mould resistant and ideal for those long sea journeys.

This biscuit is perfect for dunking in your coffee whether it be at breakfast time or afternoon. It also serves as a nice accompaniment to a vino santo if you are feeling that little bit more indulgent.

Breakfast alternative: Coffee with Dark Chocolate and Hazelnut Biscotti

Coffee with Dark Chocolate and Hazelnut Biscotti

Having decided I was going to use hazelnuts, there was only one thing I wasn’t looking forward to and that was shelling the hazelnuts. My dread was very much short lived as Amy’s blog post tutorial on shelling hazelnuts using bicarbonate of soda worked like a dream. See for yourself here. Pretty nifty, eh?

Hazelnuts pre-shelling

Shelled Hazenuts

Hazelnuts post shelling

I really love discovering new ways to save time on preparing food. This recipe will serve approximately 18 slices based on approximately 1.5cm slices. This is my first attempt at making biscuits without butter and I will definitely be making them again – it also helps that my husband is a hazelnut addict!

Dark Chocolate and Hazelnut Biscotti

Prep Time: 25 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 25 minutes

Yield: Makes 18 biscotti

A flavoursome lightweight sweet snack to accompany coffee or vino santo

Ingredients

  • 250g of plain flour and extra for dusting
  • 100g of castor sugar
  • 2 medium size eggs
  • 30g of hazelnuts, shelled, toasted and roughly broken into halves
  • 30g of dark chocolate, I used Lindt 85% Cocoa, cut into smaller pieces
  • 1tsp of vanilla extract
  • 1/2 tsp of bicarbonate of soda

Instructions

  1. Pre- heat oven to 180°C
  2. In a large bowl beat together the eggs and the sugar.
  3. Add the vanilla extract and stir together.
  4. Sieve the plain flour and the bicarbonate of soda into the egg mixture. Gently fold this mixture. It should have quite a thick, sticky consistency.
  5. Take some flour and spread it liberally onto a surface. Pour the dough onto the surface and spread out into the shape of a wide baguette. The height should be no more than 2.5cm. Lightly dust with flour all over.
  6. Transfer the dough onto a baking tray lined with greaseproof paper.
  7. Bake for about 35 minutes or until a golden brown colour is achieved.
  8. Take out of the oven and place on a board and slice in a downward motion. Around 1.5cm is sufficient per slice.
  9. Place the slices cut-side facing up back onto a baking sheet in the oven and continue to bake for 15 minutes or until a golden brown colour is achieved.
  10. Turn the sides over and bake for a further 10 minutes.
  11. Remove from the oven and leave to cool.

Notes

No butter included in the recipe so is relatively light in calories and will keep in an airtight container for 3 weeks.

http://howtobeagourmand.com/dark-chocolate-and-hazelnut-biscotti/

Are you a fan of hazelnuts? How do you use them? Please tell me in the comments below!

I’m entering this into the No Waste Food Challenge (Eggs) owned by Kate over at Turquoise Lemons and hosted this month by Elizabeth over at Elizabeth’s Kitchen.

Picture

Like How to be a Gourmand on Facebook

{ 32 comments… read them below or add one }

1 Angela Darroch March 7, 2013 at 7:52 am

These look like they are nice and easy to make – I can’t believe I have never made them before. And yes I love hazelnuts too.

Reply

2 Jacqueline March 7, 2013 at 8:27 am

Very easy to make Angela and the shelling trick is a Godsend! Thanks for your comment!

Reply

3 Elizabeth March 7, 2013 at 8:46 am

These sound fantastic! I love that they don’t use butter and that they can keep for several weeks so you don’t have to eat them all up right away. I too am a fan of hazelnuts. I’ve never tried shelling my own before though. They make a wicked crust for a chocolate torte. :) Thank you for entering this recipe into the #NoWasteFoodChallenge

Reply

4 Jacqueline March 7, 2013 at 8:56 am

Thanks Elizabeth – I really like the fact they don’t use butter too. Hazelnut and Chocolate Torte – Delicious! Pass me the spoon please!

Reply

5 Sarah March 7, 2013 at 10:02 am

I’ve not long finished breakfast, but your photo of biscotti with coffee has me feeling like it’s time for a snack! I love making biscotti, love hazelnuts… and dark chocolate – so I’ll definitely be making these.

Reply

6 Jacqueline March 7, 2013 at 10:42 am

Hee – hee! How can something without butter taste so good…right? I wasn’t disciplined enough to wait until they cooled and ate some warm with coffee. Divine ;-)

Reply

7 Nic March 7, 2013 at 5:01 pm

If only I had some of these to hand right now, I would eat all of them!
Sorry I missed you Jac, had so much going on, need a hol myself!

Reply

8 Jacqueline March 9, 2013 at 7:06 am

Oh Nic, hopefully the sunshine that Spring brings will cheer you up. Thanks for your comment :-)

Reply

9 Franglais kitchen, Nazima March 7, 2013 at 5:16 pm

Ooh how delicious, and I love the presentation you made for the biscotti!
I have just been making some fig and walnut biscotti so we are both obviously in synch on the lovely biscotti. I do think they need to be good – there are too many bland and boring ones in chain coffee shops that I rarely get them but a good one , thin with good ingredients is heaven with coffee.

Reply

10 Jacqueline March 9, 2013 at 7:09 am

Walnut and fig pairing sounds like a very authentic combination- I should like to try some of those!

Reply

11 Katharine March 7, 2013 at 9:37 pm

I love any kind of biscotto and the flavours you have here are perfect – I love the fact that you’ve used hazelnuts rather than the more common almonds and what a great tip about shelling them! GL and I went to Siena for new year and had biscotti (cantucci as they’re called in Tuscany) with vin santo every night for pudding – delicious!

Reply

12 Jacqueline March 9, 2013 at 7:11 am

Going to Siena for New Year sounds fantastic! I’ve been to Florence and Pisa before in the Tuscany area but long to go to Siena – next time, maybe!

Reply

13 Ali March 9, 2013 at 11:21 am

These look gorgeous and very professional looking x Not sure they would cope with a gluten-free swap but tempted to give it a try. Hope you are well x

Reply

14 Jacqueline March 9, 2013 at 12:13 pm

Hello Ali! So nice to hear from you again! Thanks for your lovely comment x. If you do try them – I’d be keen to know how you found them using GF ingredients!

Reply

15 A London View March 9, 2013 at 2:57 pm

Gorgeous – these have gone straight onto my list of things to make. They look super professional, would make a nice gift too I think. Thanks for sharing!

Reply

16 Jacqueline March 10, 2013 at 2:39 am

Many thanks for visiting my blog Kristina. What a lovely comment to make. They are very easy to make – I don’t bake often and even I can manage it :-)

Reply

17 Monet March 9, 2013 at 2:59 pm

There is nothing like roasting hazelnuts, and if you add dark chocolate plus a cup of coffee? Well, my friend, I’m in heaven! These look just lovely and would make perfect housewarming gifts too. Thank you so much for sharing. What a bright way to start my Saturday!

Reply

18 Jacqueline March 10, 2013 at 2:40 am

Thanks Monet – a perfect way to start any day don’t you think?

Reply

19 Camilla @FabFood4All March 9, 2013 at 7:16 pm

Wow, baking now, next you’ll be doing cakes and bread. My mum loves biscotti so I really wish I’d seen this recipe sooner. I’ve not had chocolate in the biscotti I’ve had, so I think that would be really nice dipped in my tea (as I’m not a coffee drinker) plus toasted hazlenuts are divine.

Reply

20 Jacqueline March 10, 2013 at 2:41 am

Thanks Camilla – slowly but surely – I’d love to bake bread not sure I have enough patience. Maybe…one day.

Reply

21 rebecca March 10, 2013 at 4:16 am

yep great minds think a like :-) it looks wonderful

Reply

22 Jacqueline March 10, 2013 at 6:44 am

Thanks Rebecca – love the suggestion of using maple and walnut. Delicious ;-)

Reply

23 Maggie March 10, 2013 at 7:50 pm

I have yet to make biscotti – sometimes the bought ones look like biscotti but they definitely miss out on flavour. Your beautiful box caught my eye:)

Reply

24 Jacqueline March 11, 2013 at 3:22 am

Thanks Maggie – I think there is a huge difference between freshly baked biscotti and shop bought ones.

Reply

25 kellie@foodtoglow March 11, 2013 at 12:18 pm

I agree with A London View – they are so professional looking! You might have to make another batch with some cracks or something to be like the rest of us mortals! Gorgeous, and great tip/link about the shelling.

Reply

26 Jacqueline March 12, 2013 at 3:50 am

Thanks Kellie – even though they last for a few weeks, we have eaten most of them! I thought the shelling idea was genius.

Reply

27 Caroline Taylor March 11, 2013 at 2:04 pm

I never knew you could make biscotti without butter! Love this recipe and chocolate and hazelnut are so great together.

Reply

28 Jacqueline March 12, 2013 at 3:51 am

Good to know Caroline, eh? Means you can have a few without feeling too guilty!

Reply

29 rita cooks italian March 13, 2013 at 3:12 pm

I was surprised to read a post about baking on your blog!! and what a good choice: nutty biscotti without butter! I like soaking my biscotti in a cup of caffelatte…even better with a sweet wine….I have a bottle of Passito di Pantelleria in my fridge and it is screaming for these biscotti!! Well done Jacqueline.

Reply

30 Jacqueline March 14, 2013 at 4:58 am

Oh Rita – that means so much coming from an Italian – thank you! I surprised myself with the baking – maybe I should try it a bit more often ;-)

Reply

31 Choclette March 29, 2013 at 9:40 pm

Ooh yum. Hazelnuts are so delicious and so are biscotti. Your photo of them in the box is lovely, a nice idea. I really must try making some again.

Reply

32 Jacqueline March 30, 2013 at 3:38 am

Thanks Choclette. They are just the thing for an afternoon treat with coffee.

Reply

Leave a Comment

Previous post:

Next post: