Biscotti! This Whole Wheat Chocolate Dipped Hazelnut Biscotti pairs great with your favorite cuppa. Dairy-free friendly!
I feel a tiny bit bad bringing a cookie recipe to you the Monday after Thanksgiving… I feel like I should be sharing a big ole salad or something super healthy… but we have to get ready for holiday baking ya’ll! <– I don’t say ya’ll in real life BTW, just when typing and in my head, apparently.
Did you have a good Thanksgiving? Do anything super fun? I feel like my weekend was PACKED. Half of my family went up to my aunt’s place north of Grand Rapids on Thursday for Thanksgiving with extended family. Friendsgiving Friday night, and finally another Thanksgiving with my immediate family at my brother’s house (oh and it was also my younger sister’s birthday, Hi Court <3 ). There are 6 kids total (plus significant others) so when we all are able to get together, it’s really special. And my brother and his wife are such great hosts. The food was incredible. I stuffed myself silly and it was 1000% worth it.
There was also a dessert competition. Which I unfortunately have to report to you all that I lost. To Little Sister and her “slutty brownies”… i.e. refrigerated cookie dough, oreos, with brownies on top. Mind you, my dessert was from scratch (naturally) and very pretty… So I deemed myself winner for Best Presentation. But Little Sister and her boxed mixes won the favorite dessert either way. Even though she voted for herself… Next year I vote for a stricter set of rules for judging. I will redeem myself, just you wait.
This Chocolate Dipped Hazelnut Biscotti though…
Let me just tell you if you haven’t taken a stab at making biscotti, it’s actually pretty easy! I would say it is comparable to making scones, but with less effort (no working in cold butter!) and only a tad more time-consuming. Remember how with scones you take them out of the oven to slice completely, then bake them again for a few minutes to get crisp edges? Well, that is kind of what we’re doing with biscotti, except we’re baking just a bit longer, and also baking on both sides. Biscotti translates to “twice baked”… are you with me now?
What you need
whole wheat pastry flour
vanilla & almond extracts
So the process for making biscotti is fairly simple. And if you enjoy baking and haven’t made biscotti yet, I think you’re going to like it!
The dough comes together in two simple steps: dry ingredients, then add your wet. And in this case just as your dough is almost together, gently fold in the chopped toasted hazelnuts.
Next you’ll knead your dough on a floured surface (I used my silicone mat right on the baking sheet– super easy) then divide the dough into two portions. Shape the two portions into log-like shapes, about 9 inches long by two inches wide–brushing with egg wash if desired–and bake for about 20 minutes.
After the biscotti has baked the first time for 20 minutes, take out and allow to cool for about 10 minutes. Lower the oven temperature 25 degrees. Then you’ll slice the biscotti into 1″ slices, turn on their sides and bake for about 8 minutes, and again on the opposite side another 8 minutes.
Now all that’s left is letting the biscotti cool on a rack, dip in melted chocolate and sprinkle with hazelnuts! Well then letting the coating set.
And dunking in your coffee, of course!
- 1 cup toasted hazelnuts*
- 2 cups whole wheat pastry flour**, plus more for working with dough
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup coconut sugar (or light brown)
- 1/4 cup granulated sugar
- 3 large eggs
- 2 TBS oil (i.e. avocado, liquid coconut)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup dairy-free chocolate chips (I like dark here)
- Prepare a lightly floured flat surface.
- Preheat oven to 350F. Line a large baking sheet with parchment paper, or silicone mat, set aside.
- In a small food processor or blender, pulse hazelnuts until coarsely chopped. Set aside ¾ cups chopped hazelnuts, then pulse down the remaining into a meal-like texture (the meal goes into the batter).
- In a large bowl whisk together flour, ¼ cup of hazelnut meal, baking powder, salt, cinnamon and sugars. Set aside.
- In a medium bowl whisk together eggs, oil, and extracts. Pour this into the large flour mixture bowl, stir with large wooden spoon until just combined. Then gently fold in ½ cup of chopped hazelnuts.(Reserve the rest of the hazelnuts for dipping.)
- Transfer dough onto your floured surface and knead with floured hands, about 5 times. Divide dough into two equal parts, shaping into rough log about 9" x 2". Transfer logs to lined baking sheets, and bake for 20-25 minutes until lightly golden.
- Remove from oven and reduce oven temperature to 325F. Allow biscotti to cool slightly on baking sheet for 10 minutes. Then slice down the width of each log, about 1" thick slices. Turn biscotti on it's side and return to oven, bake for about 9-10 minutes. Then flip biscotti on other side, baking for an additional 9-10 minutes.
- Remove from oven and allow biscotti to cool on baking sheet for 5 minutes, before transferring to wire rack to cool completely. Place baking sheet or parchment paper under cooling rack for next step.
- While the biscotti is cooling, melt your chocolate in a microwave safe bowl, in 20 second intervals and stirring between each time. Dip one end of cooled biscotti in melted chocolate, sprinkle on chopped hazelnuts, then return to cooling rack. Continue this process until you've finished dipping and covering all of the biscotti.
- Allow dipped biscotti to set completely before storing in airtight container.
**You may sub whole wheat white flour, or half whole wheat/half unbleached all-purpose.
-Chocolate Dipped Hazelnut Biscotti should keep up to 2 weeks.
Making this recipe? I would love to see it!
Tag @fitmittenkitchen and hashtag #fitmittenkitchen
- Do you like biscotti? Have you made it before?
- Did you grab any good deals over the weekend?