It’s choose your own adventure time!
Customization during baking is key. And also a real life thing – because if you are ANYTHING like me, you never know what you are going to find in the baking cupboard. You gotta roll with the punches. Be flexible. Make water our of wine and all that…
This recipe is all about the chocolate hazelnut. But the base biscotti recipe is one I use for all my creations so if dates and hazelnuts aren’t your thing, throw some other stuff in there and don’t be defeated.
Now biscotti are often one of those cookies that are more feared than traditional cookies. Probably because they require a bit more love than a simple (subtext = BORING) chocolate chip cookie. My advice to you – do not fear the double bake.
Side note- they make a perfect gift too. All your friends will be like “aw wow you put some much effort in – you made biscotti how did you do it these are amazing” and you’ll be all “oh you know it was nothing”. *wink*. My favourite is to pack a bunch in a cello bag and tie with some ribbon – they always go over well :).
Chocolate Hazelnut and Date Biscotti
Print RecipeIngredients
- 2 1/4 cups flour (I used 1 1/2 cups whole wheat + 1 cup all purpose)
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup diced dates
- 1/3 cup roasted whole hazelnuts
- 1/3 cup chocolate chips
- 3 eggs, 1 yolk reserved for egg wash
- 1/4 cup oil (sunflower, vegetable, or coconut)
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- zest of 1 orange
- Egg wash: 1 egg yolk + 2 tsp water (whisked)
- 2 tbsp sanding sugar (coarse sugar) - optional
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking sheet.
In a medium bowl, mix together the flour, sugar, baking powder, and salt. Add the diced dates, hazelnuts, and chocolate.
In a large bowl, whisk the 2 whole eggs + 1 egg white together. Mix in the oil, vanilla, and almond extract.
Add the flour to the wet ingredients and mix until it becomes a firm dough. If too dry, add 1 tbsp of water, if too wet, add 1 tbsp of flour at a time. The dough consistency should be similar to pie crust.
Transfer dough to a lightly floured work surface and divide into 2 balls.
Roll into narrow logs ~ 7-9 inches long. Place on prepared baking sheet and flatten to ~ 1 inch height and ~3 inches in width.
Brush tops with egg wash, and sprinkle with sanding sugar.
Bake for 25-30 min. or until slightly golden. Cool for 5-10 min on wire rack.
Transfer to cutting board. Using a long serrated knife, cut biscotti logs at 45 degree angle into 3/4 inch slices.
Return the slices to the baking sheet and bake for an additional 20 min. Remove from oven & cool on rack. Store in an airtight container. Enjoy with your coffee or tea.
Notes
If you want to use other dried fruit, nuts, or chocolate, keep the amount to 1 cup total of the add-in's. Example: try cranberry and almond biscotti by subbing 1/2 cup each chopped almonds and dried cranberries for the dates, hazelnuts, and chocolate.
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