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Double Chocolate, Orange and Hazelnut Biscotti

Biscotti are easier to make than you might think, and they’re delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing—just try one with coffee or espresso! —Sarah Knoblock, Hyde Park, Indiana
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    about 1-1/2 dozen


  • 1/4 cup whole hazelnuts, toasted and skins removed
  • 1 large egg, room temperature
  • 1/3 cup sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/4 teaspoon baking soda
  • Dash salt
  • 2 teaspoons grated orange zest
  • 1/2 cup semisweet chocolate chips


  • Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin.
  • Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand.
  • On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes.
  • Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.
Editor’s note: To toast whole hazelnuts, bake, stirring occasionally, in a shallow pan in a 350° oven until fragrant and lightly browned, 7-10 minutes. Wrap cooled hazelnuts in a tea towel; rub with towel to loosen skins.
Nutrition Facts
1 cookie: 112 calories, 3g fat (1g saturated fat), 11mg cholesterol, 105mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 3g protein. Diabetic exchanges: 1 starch, 1/2 fat.
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