If the cookies are not quite crisp enough after cooling, rebake at 375 for a few more minutes


  • 1C toasted hazelnuts
  • 2 1/2 C. all purpose flour
  • 3/4 C sugar
  • pinch salt
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 3 large eggs, lightly beaten
  • 1/3 C unsweetened cocoa
  • 1/4 C butter softened


cream butter and sugar, add eggs and vanilla, in food processor, grind 1/2 c. of the hazelnuts to a fine meal, add nut meal to flour, baking soda, salt and cocoa. add mixture to sugar and egg mixture mix well, chop remaining nuts just till coarse, add to dough, work in well.Divide dough in half, on a well floured surface, shape into logs about 12" X 3", bake on a parchment covered baking sheet at 375 degree oven for 20 minutes, or until firm, cool on a rack for at least 5 minutes. Cut logs on the diagonal into 3/4 inch slices. Return to baking sheet, with cut side down continue baking for 15 minutes, cool completely on rack, store in airtight container.

makes approximately 24 biscotti,

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Submitted 6/13/05.
Source: adapted from a recipe in "The 50 Best Biscotti Rec
Submitted By: Renee Decator
Chocolate hazelnut biscott