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Home Recipes Course Desserts Whole Wheat Chocolate Dipped Hazelnut Biscotti
DF Dairy Free VG Vegetarian

Whole Wheat Chocolate Dipped Hazelnut Biscotti

Jump to Recipe Rate Recipe
Posted:11/28/16
Updated:11/27/19

Biscotti! This Whole Wheat Chocolate Dipped Hazelnut Biscotti pairs great with your favorite cuppa. Dairy-free friendly! 

Whole Wheat Chocolate Dipped Hazelnut Biscotti pinterest image fit mitten kitchen this recipe

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…

Whole Wheat Chocolate Dipped Hazelnut Biscotti on blue plate

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?

Whole Wheat Hazelnut Chocolate Dipped Biscotti on blue plate with cup of coffee in white mug

What you need

  • toasted hazelnuts
  • whole wheat pastry flour
  • baking powder
  • salt
  • cinnamon
  • sugar
  • eggs
  • oil
  • vanilla & almond extracts
  • dark chocolate 
Dairy-free, whole wheat Chocolate Dipped Hazelnut Biscotti with nuts on baking sheet and melted chocolate in clear bowl

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.

Chocolate Dipped Hazelnut Biscotti ingredients in clear bowl

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.

Biscotti dough rolled out on baking sheet

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.

Homemade biscotti sliced on baking sheet

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.

Whole Wheat Chocolate Dipped Hazelnut Biscotti sliced on baking sheets with sprinkled hazelnuts

And dunking in your coffee, of course!

Whole Wheat Hazelnut Chocolate Dipped Biscotti dipping in cup of coffee in white mug

Print

Whole Wheat Chocolate Dipped Hazelnut Biscotti

Whole Wheat Hazelnut Chocolate Dipped Biscotti
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★★★★★

5 from 1 reviews

Biscotti! This Whole Wheat Chocolate Dipped Hazelnut Biscotti pairs great with your favorite cuppa. Dairy-free friendly! 

  • Author: Ashley
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Category: Dessert
  • Method: oven
  • Cuisine: American

Ingredients

Scale
  • 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)

Instructions

  1. Prepare a lightly floured flat surface.
  2. Preheat oven to 350F. Line a large baking sheet with parchment paper, or silicone mat, set aside.
  3. In a small food processor or blender, pulse hazelnuts until coarsely chopped. Set aside 3/4 cups chopped hazelnuts, then pulse down the remaining into a meal-like texture (the meal goes into the batter).
  4. In a large bowl whisk together flour, 1/4 cup of hazelnut meal, baking powder, salt, cinnamon and sugars. Set aside.
  5. 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 1/2 cup of chopped hazelnuts.(Reserve the rest of the hazelnuts for dipping.)
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Allow dipped biscotti to set completely before storing in airtight container.

Notes

*Toasting hazelnuts will bring out their flavor. You can toast raw hazelnuts at 325F for 10 minutes. Their shells will gently fall off. Wait to cool before chopping.

**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.

recipe adapted from King Arthur Flour & Sally’s Baking Addiction

Nutrition

  • Serving Size: 1/16th
  • Calories: 233
  • Sugar: 17
  • Sodium: 80
  • Fat: 12
  • Saturated Fat: 3
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 29
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 35mg

Keywords: Whole Wheat Chocolate Dipped Hazelnut Biscotti, biscotti recipe, homemade biscotti

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen


Chocolate dipped hazelnut biscotti on blue plate with cup of coffee in white mug

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About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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  1. rachel @ athletic avocado says

    11/28/2016 at 7:24 am

    My italian grandmother makes chocolate dipped biscotti for every holiday and I always have to eat at least 3 because they are so good! I would totally love to try these, love that they have hazelnuts too! Yum!

    Reply
    • Ashley says

      12/2/2016 at 8:51 am

      Oh I bet those are LEGIT.

      Reply
  2. Stella @ Stellicious Life says

    11/28/2016 at 9:17 am

    I loooved biscotti until I realized the original recipe uses tons of refined sugar and white flour. Since then I haven’t eaten or made it at home, but this recipe made me want to try it. such stunning photos, hats off to you Ashley!

    What kind of dessert did you bring to your Thanksgiving dessert competition? 🙂 And yay for homemade, from scratch, healthy desserts! 🙂

    Reply
    • Ashley says

      12/2/2016 at 8:51 am

      Ah you should definitely try this stella! Super easy and not too much sugar 😉
      So for the dessert I brought a chocolate cashew butter pretzel tart (using Bakerita’s recipe!) and it was rich and amazing and lovely. However apparently it didn’t cut it for my family 😉

      Reply
  3. Erin @ Erin's Inside Job says

    11/28/2016 at 4:05 pm

    I love biscotti. YUM. When I was in my mad scientist GF phase I made some GF biscotti and it was good but not great. The almond drizzle on top though – YUM. Maybe I should just make regular biscotti haha.

    Reply
    • Ashley says

      12/2/2016 at 8:49 am

      lol I am too scared to dive into too much GF baking, especially with traditional recipes like biscotti!

      Reply
  4. Emily says

    11/30/2016 at 9:57 am

    That animated picture is the BEST. And I need to try making biscotti. I love them with hot tea.

    Reply
    • Ashley says

      12/7/2016 at 6:15 pm

      Thanks Emily! They’re super easy to make and turn out so fun!
      But yes, you should definitely try making biscotti. They’re not hard at all! Just a few times rotating through the oven is all 🙂

      Reply
  5. Quin @Butter Be Ready says

    11/30/2016 at 9:29 pm

    I absolutely love me some biscotti and I will definitely have to try this recipe asap 🙂

    Reply
    • Ashley says

      12/2/2016 at 8:48 am

      Hope you do Quin! Let me know how it goes! 🙂

      Reply
  6. Rizwana says

    7/5/2018 at 1:46 pm

    Made these today..with 1/2 white flour and 1/2 wheat flour..turned out beautiful..light..crunchy. healthy. Thank you so much for sharing ?

    ★★★★★

    Reply
    • Ashley says

      7/9/2018 at 10:10 am

      Awesome, Rizwana! So happy to hear you enjoyed them and thank you so much for your review 🙂

      Reply

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