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Chocolate and Hazelnut Crunchy Biscotti

A delightful treat that blends rich chocolate flavors with nutty hazelnuts to create a crunchy snack, perfect for coffee lovers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 15 biscotti
Course: Dessert, Snack
Cuisine: Italian
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g chopped hazelnuts For the dough
  • 45 ml acacia honey
  • 30 g unsweetened cocoa powder
  • 30 ml coconut oil, melted
  • 60 g chopped hazelnuts for garnish Sprinkled on top

Method
 

Preparation
  1. Preheat your oven to 150°C (300°F) and toast the chopped hazelnuts for 8-10 minutes. Let them cool completely.
  2. In a mixing bowl, combine the toasted chopped hazelnuts and cocoa powder. Mix well.
  3. Stir in the melted coconut oil and acacia honey until fully integrated.
  4. Scoop out 25g (about 1 tablespoon) portions of the mixture and roll into balls. Flatten each ball into discs and place them on a lined baking sheet.
  5. Sprinkle the reserved chopped hazelnuts on top of each disc and press gently to adhere.
Baking
  1. Bake in the preheated oven at 165°C (325°F) for 10-12 minutes, keeping a close eye on them to prevent burning.
  2. Allow the biscotti to cool on the baking sheet for at least 20 minutes before storing them in an airtight container.

Notes

Chocolate and Hazelnut Crunchy Biscotti can be served with coffee, espresso, or dessert wine. They make excellent gifts when packed in decorative containers. Store in an airtight container at room temperature for up to two weeks, or freeze for up to three months.