Hazelnut Chocolate Biscotti
Hazelnut Chocolate Biscotti are delicious, crunchy cookies made with almond flour, toasted hazelnuts, and a rich dark chocolate coating. These Italian-inspired biscotti are perfect for enjoying with a warm beverage or as a sweet treat. Simple to make and irresistible in flavor!
Hazelnut Chocolate Biscotti are delightful, crisp cookies with a buttery base, enhanced by the nutty richness of almond flour and toasted hazelnuts. Lightly sweetened and infused with a hint of vanilla, these biscotti are baked to perfection, offering a satisfying crunch. Each piece is then generously coated in decadent dark chocolate, creating a harmonious balance of flavors. Perfect for pairing with coffee, tea, or as a sweet treat on their own, these biscotti are an indulgence for any occasion.
Ingredients
- 150g butter (room temperature)
- 1 egg
- 60g sugar
- 1 packet of vanillin (or 1 tsp vanilla extract)
- Pinch of salt
- 50g almond flour
- 6g baking powder
- 400g all-purpose flour
- 200g dark chocolate
- Toasted hazelnuts (chopped or whole, as preferred)
Nutritional Information
- Calories: 180
- Protein: 2g
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Fiber: 2g
- Sodium: 60mg
- Sugar: 8g
- Carbohydrate: 20g
- Cholesterol: 25mg
Directions
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In a bowl, mix the butter, sugar, egg, vanillin, and salt until a creamy texture is achieved. Gradually add almond flour, baking powder, and all-purpose flour to form a smooth dough.
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Shape the dough into small, elongated balls. Arrange them on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (356°F) for 15 minutes or until lightly golden. Let them cool completely.
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Melt the dark chocolate. Mix it with toasted hazelnut kernels until well-coated. Use the mixture as a topping or dip for the baked cookies, then let the chocolate set before serving.
