Hazelnut Chocolate–Dipped Biscotti
Ingredients
For the Biscotti
- 250 g all-purpose flour (about 2 cups)
- ½ tsp salt
- 1 tsp baking powder
- 200 g sugar (about 1 cup)
- 60 g unsalted butter, softened (4 tbsp)
- 2 large eggs
- 1 tsp finely grated orange zest
- 1½ tsp vanilla extract
- 120 g roasted unsalted hazelnuts, divided:
- 90 g coarsely chopped
- 30 g finely chopped
For the Hazelnut Chocolate Dipping Sauce
- 1 jar (360 g) Bonne Maman Hazelnut Chocolate Spread
- 4 heaped tbsp refined coconut oil (solid)
(Unrefined coconut oil can be used but will add a stronger coconut flavour)
Method
- Preheat the oven to 165°C. Roughly chop the hazelnuts and roast them for 8–10 minutes until fragrant and lightly toasted. Cool completely. Finely chop 30 g for garnish and coarsely chop 90 g for the dough.
- In a small bowl, whisk together flour, salt and baking powder.
- In a large bowl, using a hand mixer or stand mixer, cream together butter, sugar, orange zest, vanilla extract and eggs until pale and slightly thick.
- On low speed, gradually add the dry ingredients to the wet mixture. Using a spatula, fold in the coarsely chopped hazelnuts until evenly distributed.
- Chill the dough in the refrigerator for 15 minutes.
- Transfer the dough onto parchment paper. With lightly greased or damp hands, divide the dough into two logs, each about 7–8 cm wide and 23 cm long. Flatten slightly to around 5 cm height. Lightly score diagonal lines on the top for easier slicing later.
- Bake at 165°C for 20–25 minutes, until the tops feel dry and the loaves give slightly when pressed. Remove and cool for 30 minutes. Reduce oven temperature to 150°C.
- Slice the loaves along the scored lines. Lay the biscotti on their sides and bake for 7–8 minutes, flip them over, and bake for another 7–8 minutes until crisp. Cool slightly, then place the biscotti in the freezer to chill completely.
Freezing helps the chocolate set quickly. - To prepare the dipping sauce, combine Bonne Maman Hazelnut Chocolate Spread and coconut oil in a small saucepan over low heat. Stir until smooth and glossy. Cool slightly, then transfer to a jar or bowl.
- Remove biscotti from the freezer. Dip one end of each cookie into the chocolate sauce, letting excess drip off. Sprinkle immediately with finely chopped hazelnuts and place on a rack to set. Refrigerate if needed for a firmer finish.
- Store biscotti in an airtight container in the refrigerator for up to 2 weeks. The remaining chocolate sauce can be stored covered at room temperature for up to 2 weeks.
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