Homemade Chocolate-Dipped Hazelnut Biscotti...'Nuff Said

Biscotti -- which literally means "twice-baked " -- are slightly sweet and ultra-crumbly Italian biscuits. The cookies' dry, crisp texture is a result of the second baking. They are the perfect accompaniment for a frothy cappuccino, a breakfast tea or even a sweet dessert wine. More importantly, they're freaking delicious.

I'm making a version filled with chopped hazelnuts and dipped in dark chocolate, but you can experiment with any flavors you like (pistachio and dried cherry, cranberry and toasted almonds, orange zest and macadamia nut, chocolate, chocolate chip...the list goes on).

Here's how to make these treats at home:

Ingredients makes about 20 cookies

  • 1 cup all-purpose flour
  • 1 cup almond flour (gives the cookies the perfect, crumbly texture)
  • ¾ cup sugar
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 3 eggs
  • 1 tsp good-quality almond extract
  • 1 tsp good-quality vanilla extract
  • 1 cup shelled hazelnuts
  • 8 oz dark chocolate


Preheat oven to 350 degrees.

Spread hazelnuts, with shells, on baking sheet and toast about 10-15 minutes, shaking pan one or two times to toss. Let cool, then rub to remove skins. Chop and set aside.

Meanwhile, in a large bowl, combine flour, sugar, baking powder and salt.

In a separate bowl, whisk together eggs and extract. Mix into dry ingredients, stirring until a stiff dough forms. Stir in chopped hazelnuts.

Flour hands and divide the dough in half, forming each half into logs about ten inches long.

Transfer logs to a greased or parchment-lined baking sheet and flatten slightly. Bake until golden-brown, about 25-30 minutes. Remove from oven and let stand until cool enough to handle.

Reduce oven temperature to 275 degrees.

Using a serrated knife, cut log on a bias to form long, inch-wide biscuits.

Return to baking sheet cut side up and bake until toasted and slightly hard, about 15 minutes. Let cool.

Melt chocolate in a double boiler or microwave and dip in either half lengthwise or the bottom half of each biscuit. Let dry on a baking sheet lined with wax or parchment paper.

Eat these babies immediately or store in air-tight container (will store up to several weeks).

And don't stop here. Experiment with all wonderful flavors by switching up the nuts, dried fruits and extract flavors. Zests, coffee and cocoa powder make great additions as well.

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Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
Contact: Brooke Viggiano