Sunday, March 18, 2012

Mocha Hazelnut Biscotti—With Step-by-Step Pictorial


If you’ve missed my post, along with a video tutorial, on how to peel hazelnuts, here’s the link to the post.  Trust me, you want to watch the video before you attempt to peel these nuts.  Smile

Before and After

I love chocolate and hazelnuts together.  It’s one of my favorite combination of flavors.  The idea of adding the espresso into these hazelnut biscotti and make them Mocha?  Priceless!  I was planning to dunk these biscotti in coffee anyway, so why not?  Smile with tongue out  Just in case if I’m too lazy to do the dunking, the espresso is already in the cookies.  LOL….who am I kidding, I guess I’m never “too lazy” with my treats and desserts.   


These Mocha Hazelnut Biscotti are easy to make.  Here’s what you need to do….

1) Add the butter and sugar in your mixer
2) Beat them until light and fluffy
3) Add 2 eggs, one at a time
4) Add vanilla extract

Step By Step-A

5) Add chocolate liquor
6) Follow by espresso mixture
7) Beat until incorporated
8) In a separate bowl, add flour, cocoa powder, baking powder and salt

Step By Step-B

9) Whisk until well combined
10) Add the dry ingredients into the wet
11) Roll out the dough and fold in hazelnuts
12) Form into 2 logs and brush egg white on top

Step By Step-C

13) Bake at 350 degree F for about 20 minutes until the tops are slightly cracked and glossy
14) Using a sharp serrated knife, cut the logs diagonally into 1/3-inch-thick slices
15) Arrange the slices on the baking sheets; bake for about 20 minutes, or until dry
16) Partially dip the biscotti in the melted chocolate; place them on the lined baking sheet and refrigerate until the chocolate is set

Step By Step-D

It seems like there are quite a few steps in the process but they are all easy steps.  These Mocha Hazelnut Biscotti are totally worth it.


I love the light, crumbly and crunchy texture of these biscotti.  They are packed with mocha flavor and nutty hazelnut aroma.  Since they are twice baked, feel free to dunk them into your favorite hot beverage, such as tea, coffee, mocha, etc.  The biscotti can stand the heat and moisture and won’t fall apart on you!  Winking smile


Just a quick reminder of my current giveaways, simply click on the links below to enter:

Marshmallow Madness cookbook – deadline to enter 3/20/2012
$100 Amazon Gift Card – deadline to enter 3/30/2012

Mocha Hazelnut Biscotti:  (Printable Recipe)
Makes 32 to 36

1 stick (4 oz) unsalted butter, softened
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons chocolate liquor (I used Godiva’s)
2 tablespoons instant espresso powder, dissolved in 1 tablespoon of hot water
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used Valrhona's)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted hazelnuts
1 large egg white, lightly beaten
8 oz bittersweet chocolate, finely chopped (I used Valrhona's)
Preheat the oven to 350° F and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar at medium speed until light and fluffy. Add the eggs, one at a time, the vanilla extract, the chocolate liquor and the espresso mixture until incorporated.

In a small bowl, whisk the flour with the cocoa powder, baking powder, and salt together.   Turn mixer to low, add the dry ingredients to the batter and beat at low speed until well combined.

Divide the dough into 2 pieces. On a lightly floured surface, roll each dough into a 1/2-inch-thick sheet.  Evenly divide the hazelnuts on each sheet and fold over to wrap hazelnuts within the dough.  Gently pat the filled dough into a log that is about 1 1/4-inch thick.  Arrange the logs on the prepared baking sheet, gently press the logs to flatten slightly. Brush the logs with the egg white.

Bake the logs for about 25 minutes, until the tops are cracked, glossy and slightly firm to the touch. Let the logs cool slightly.  Using a sharp serrated knife, cut the logs diagonally into 1/3-inch-thick slices. Arrange the slices on the baking sheets; bake for about 20 minutes, until dry. Let cool completely.

In a microwave safe bowl, melt the chocolate on high.  Stop and stir in 30 seconds intervals until all chocolate is melted.  Let the melted chocolate cool slightly and partially dip the biscotti in the melted chocolate. Place the biscotti on the lined baking sheet and refrigerate until the chocolate is set.


  1. OMG, this looks soooooo good!!! I actually have never seen hazelnuts in nuts form... I know it sounds ridiculous but this was the first time seeing it (first I thought if they are chestnuts!!! lol). I'm really loving this biscotti!!!

    1. It's okay, Nami. There are many ingredients that I haven't got a chance to try as just yet. I grew up with Nutella (chocolate hazelnut spread) so, hazelnut is one of my favorite nuts. This biscotti is good as an afternoon pick-me-up. :)

  2. It really is a splendid combination. This is perfect for this afternoon....

    1. Oh yeah, this is one of my favorite afternoon snack. :) I love the kick from the espresso in them a lot.

  3. These look divine! Please stop over and share at Mix it up Monday:

    I hope to see you soon :)

    1. Thank you for inviting, Lisa. I just link it up at your linky party! How fun. :)

    2. Thanks so much Amy for sharing at Mix it up Monday :) I hope you'll stop back often!

    3. You're most welcome, it's my pleasure. Thank you for hosting Mix it up Monday. :) I'll definitely stop by often.

  4. these are so beautiful & decadent....bookmarking this!!!!

    1. Thank you, Dear. I'm glad you like it. Have a wonderful Monday and a beautiful week ahead of you.

  5. I'm glad you like my blog and recipes. You have a lovely blog yourself and I'm going to browse around more after this. :) Have a wonderful day.

  6. Replies
    1. Thank you, Jenn. :) Have a wonderful day and thanks for visiting.

  7. Yummy! Love these biscotti, coffee and hazelnut are made for each other!

    1. Couldn't agree more, Ambika! :) I bet you love Nutella too then.

  8. I love the taste of nutella but your flavor-packed mocha hazelnut biscotti just brings the chocolate / hazelnuts to another I wish i really know how to bake...thanks for sharing the recipe

    1. Thank you for your sweet comment, Yi. Oh, I'm a big fan of Nutella too, as I grew up with it. You're such an excellent cook and I'm sure you can bake too. :) You're being so humble.

  9. Amy, I've never made Biscotti ~ can you believe it? Your instructions are very clear and I love the combination of ingredients. I'll make the coffee if you want to come over and help me! :-)

    Thanks so much for sharing ~

    1. Thank you, Pat. I'm glad you love this biscotti recipe. I would love to have you over for afternoon tea, any time. :) These are too good not to share. :) Have a wonderful week ahead of you.

  10. What a great post. Loved the tutorial. It looks so yummy! Come visit us today. We have a great giveaway. 3 charm bracelets from Cutey. We love them!

    1. Thank you so much for stopping by. I'm glad you like the tutorial and recipe. Thanks for inviting to your giveaway. I'm heading over right now. :) Have a beautiful day!

  11. This gives new meaning to the phrase, "Make mine a double espresso.'' LOL Now, I can have a cookie AND a cup of coffee for my needed jolt. ;)

    1. LOL...can't agree with you more, Carolyn. Can't believe I didn't thought of this phrase as I was dunking the biscotti in my cup of Joe. :D

  12. Great post and great recipe
    We love biscotti, especially with hazelnuts!
    Thanks a lot for sharing

    1. You're very welcome. I'm glad you like the recipe. :) Hope you'll give this a try. Happy Friday and have a wonderful weekend.

  13. Oh my, will have to give this one a try! love biscotti

    1. Thanks, Bev. Let me know how they turn out. I would love to hear from you. Have a beautiful weekend.

  14. Yum, I haven't made biscotti in a long time, this looks so good I may have to try it next!

  15. Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen