Chocolate Hazelnut And Ginger Biscotti Recipe

Indulge in the irresistible crunch of these Chocolate Hazelnut & Ginger Biscotti! Perfectly crisp and bursting with flavor, these festive cookies are ideal for holiday gatherings or a special treat any time of year. The secret? Thinly sliced dough for maximum crispiness and a delightful blend of rich chocolate, crunchy hazelnuts, and spicy ginger. Beautifully presented in cellophane or holiday bags, these biscotti make a stunning gift. Adapted from Bon Appétit.

Prep Time 30 mins
Cook Time 70 mins
Calories 91.8 kcal
Protein 3g
Rating 4.0 (1 Reviews)
Chocolate Hazelnut And Ginger Biscotti 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Hazelnut And Ginger Biscotti

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How to Make Chocolate Hazelnut And Ginger Biscotti

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup granulated sugar.
  3. Add 3 large eggs and 1 teaspoon vanilla extract to the dry ingredients.
  4. Beat with an electric mixer until well combined.
  5. Stir in 1 cup semi-sweet chocolate chips, 1 cup chopped hazelnuts, and 1/2 cup crystallized ginger.
  6. Turn the dough out onto a lightly floured surface and gather into a ball.
  7. Divide the dough in half. Roll each half into a 12-inch long log about 2 1/2 inches wide.
  8. Transfer logs to prepared baking sheets, spacing them 3 inches apart.
  9. Whisk 1 large egg in a small bowl and brush the tops of the logs with the beaten egg.
  10. Bake for 35-40 minutes, or until golden brown and firm to the touch.
  11. Let the logs cool on the baking sheets for 15 minutes.
  12. Reduce oven temperature to 325°F (165°C).
  13. Transfer the logs to a cutting board.
  14. Using a serrated knife, cut the logs crosswise into scant 1/2-inch-wide slices.
  15. Place the biscotti slices, cut-side down, onto the baking sheets.
  16. Bake for 15-20 minutes, or until firm.
  17. Transfer the biscotti to wire racks to cool completely.
  18. Melt 4 ounces of white chocolate in a double boiler or microwave-safe bowl. Stir until smooth.
  19. Drizzle the melted white chocolate decoratively over the cooled biscotti.
  20. Let the chocolate set completely before serving. Makes approximately 48 biscotti.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

35g

Fat

8g

Carbs

4g

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