Equipment
* optional
Ingredients
Inclusions
- 150 g hazelnuts, whole, raw
- 120 g bittersweet chocolate, roughly chopped
Dry Ingredients
- 280 g all-purpose flour, sifted
- 5 g baking powder
- 3 g fine sea salt
Wet Ingredients
- 150 g granulated sugar
- 2 eggs, room temperature
- 60 g unsalted butter, melted and slightly cooled
- 5 ml vanilla extract
- 3 g orange zest, freshly grated
Nutrition (per serving)
Method
Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit). Line a heavy-bottomed baking sheet with parchment paper.
Spread the raw hazelnuts on the baking sheet and roast for 10 minutes until fragrant and the skins begin to blister. Transfer the hot nuts to a clean kitchen towel, fold it over, and rub vigorously to remove the bitter skins. Once cooled, roughly chop the nuts. Reduce oven temperature to 160 degrees Celsius (320 degrees Fahrenheit).
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until fully homogeneous.
In a stand mixer fitted with the paddle attachment, beat the eggs and granulated sugar on medium-high speed for 3 minutes until pale, thick, and ribbon-like.
Reduce the mixer speed to low. Slowly stream in the melted butter, vanilla extract, and freshly grated orange zest. Mix just until combined.
Add the dry ingredients to the wet mixture in two additions, mixing on the lowest speed until a shaggy, slightly sticky dough forms. Do not overmix.
Remove the bowl from the mixer. Using a stiff silicone spatula, manually fold in the chopped toasted hazelnuts and bittersweet chocolate chunks until evenly distributed throughout the dough.
Divide the dough in half. On the parchment-lined baking sheet, use lightly wetted hands to shape each half into a log approximately 25 centimeters long and 5 centimeters wide. Space the logs at least 8 centimeters apart to allow for spreading.
Bake the logs at 160 degrees Celsius (320 degrees Fahrenheit) for 30 minutes. The tops should be firm to the touch and lightly golden. Remove the baking sheet from the oven, but leave the oven on.
Allow the baked logs to rest on the baking sheet for exactly 15 minutes. This resting period allows the crumb to set, preventing shattering during the slicing phase.
Carefully transfer the cooled logs to a cutting board. Using a sharp serrated knife, cut the logs on a slight diagonal into slices 1.5 centimeters thick. Employ a gentle sawing motion to cleanly cut through the nuts and chocolate without crushing the cookie.
Arrange the slices cut-side down on the baking sheet. Return to the 160 degrees Celsius (320 degrees Fahrenheit) oven for 15 minutes, flipping each biscotti carefully halfway through the baking time to ensure even dehydration.
Transfer the twice-baked cookies to a wire cooling rack. They will feel slightly soft when hot but will crisp and harden fully as they reach room temperature.
Chef's Notes
- The inclusion of melted butter alongside the eggs provides a slightly tender crumb, keeping the biscotti crisp rather than unpleasantly rock-hard.
- Removing the hazelnut skins is non-negotiable for premium flavor. The skins carry tannic, bitter notes that clash harshly with the dark chocolate.
- Using a high-quality bittersweet chocolate around 70 percent cacao provides a deep, slightly astringent contrast to the sweet dough, elevating the overall flavor profile.
- If the dough feels excessively sticky during shaping, lightly wet your hands with cold water rather than incorporating more flour. Extra raw flour on the surface leads to a dense, tough cookie.
Storage
Freezer: 3 months — Freeze fully cooled biscotti in an airtight container. Thaw at room temperature.
