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Hazelnut Chocolate Biscotti

This Hazelnut Chocolate Biscotti is loaded with chunks of chocolate, dried cherries and hazelnut pieces. Keep them plain or dip them in chocolate and chopped hazelnuts for an extra decadent treat!

Hazelnut Chocolate Biscotti displayed in gift box.

With so many variations possible for biscotti, it can be difficult to decide which ingredients to choose to flavour my biscotti recipes.

It's become somewhat of a tradition, every year around the holidays I take my favourite Pistachio and Cranberry Biscotti recipe and switch up the fruit and nut to create a new biscotti as I did with this Apricot and Almond Biscotti

This year, I opted for hazelnut, dark chocolate and dried cherries. I kept the orange flavouring because it goes so well with chocolate, especially during the holiday season.

Hazelnut Chocolate Biscotti displayed in gift box.

How to Make it

This recipe makes approximately 65 chocolate and hazelnut biscotti. To make a smaller batch, divide the ingredients in half. Please see the recipe card at the end of the post for ingredient amounts.

Ingredients Overview:

  • All-purpose flour
  • Granulated sugar
  • Baking powder and salt
  • Orange zest and juice
  • Unsalted butter
  • Eggs 
  • Vanilla and almond extracts
  • Hazelnuts. You'll need to toast the raw hazelnuts, remove their skins and chop them coarsely. You can speed up the process of making this biscotti recipe by prepping the hazelnuts ahead of time.
  • Dried cherries, Bing or Rainier. You can substitute dried cranberries.
  • Semi-sweet chocolate chunks

Steps Overview:

Start by toasting your hazelnuts, this step will make their flavour stand out in the biscotti.

Since we're using an orange to flavour the biscotti, you'll want to zest an orange and squeeze enough juice to make four tablespoons.

Measure and combine the dry ingredients in a bowl. Use a stand mixer to mix the biscotti ingredients together.

Biscotti needs to be baked twice. Shape the biscotti dough into two logs and bake on a baking sheet. After the first bake, let the biscotti cool a bit before slicing the logs on the diagonal. Return the biscotti to the oven for a second bake.

Tip: To avoid crumbling the biscotti, use a serrated knife to slice the logs on the diagonal.

I prefer my biscotti a bit more on the tender side than hard and crunchy, so I bake them for a shorter period of time. If you prefer yours on the crunchier side, you'll want to bake them for a few minutes longer at the second bake.

Box of Chocolate Hazelnut Biscotti.

Serving Suggestions

Biscotti can be served with coffee or tea for dunking or you can do like the Italians and serve it with a glass of Vin Santo (sweet wine).

Storage Instructions

Store the biscotti in an airtight container and they will keep well for several weeks. They can also be made ahead of time and frozen up to three months which makes this Hazelnut Chocolate Biscotti ideal for holiday gift-giving.

For soft and chewy Italian cookies check out these Chocolate Amaretti Cookies and these Italian Amaretti Cookies.


More Delicious Sweet Treats

Hazelnut Chocolate Biscotti displayed in gift box.

Hazelnut Chocolate Biscotti

This Hazelnut Chocolate Biscotti is loaded with chunks of chocolate, dried cherries and hazelnut pieces. Keep them plain or dip them in chocolate and chopped hazelnuts for an extra decadent treat!
4.62 from 13 votes
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Dessert, Snack
Cuisine Italian
Servings 65
Calories 116 kcal


  • 4-1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 Tablespoon finely grated orange rind
  • 4 Tablespoon freshly squeezed orange juice
  • 8 Tablespoon unsalted butter softened
  • 4 large eggs room temperature
  • 1 tsp. pure vanilla extract
  • ¼ tsp. pure almond extract
  • cups raw hazelnuts toasted, skins removed and chopped coarsely
  • 1 cup dried cherries chopped, Bing or Rainier
  • 1 cup semi-sweet chocolate chunks chopped
  • Chocolate and Hazelnut Topping
  • 1 cup semisweet chocolate chunks melted
  • ½ cup chopped toasted hazelnuts


  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Line two baking sheets with parchment paper and set aside.
  • Remove enough zest from one large orange to make 1 tablespoon. Set aside.
  • Squeeze the orange to obtain 4 teaspoons of orange juice.
  • In a microwaveable bowl, combine the dried cherries with the orange juice and microwave for about 45 seconds. Set aside.
  • In a medium bowl, whisk together the flour, 1 cup of sugar, baking powder and salt. Set aside.
  • In the bowl of your stand mixer (fitted with the paddle attachment), beat the butter and orange zest with the remaining cup of sugar for about 3 minutes on medium speed until butter is fluffy.
  • Add the vanilla and almond extracts, then the eggs, one at a time beating after each addition.
  • Reduce mixer speed to low and add the dry ingredients, mix on low to combine and then and add the hazelnuts, cherries, and chocolate and mix until the ingredients are incorporated into the batter, do not over beat.
  • Divide the dough into 4 parts.
  • Turn the dough out onto a well-floured surface and knead to combine and shape the dough into a log. Pat the dough so it’s about two inches wide.
  • Place 2 logs onto each lined baking sheet, spacing them 3 inches apart.
  • Bake for 10-12 minutes, rotate the tray and bake for another 10 minutes or until logs are light golden brown and beginning to crack on top.
  • Remove from oven and let cool on sheet for 10 minutes.
  • Lower the oven temperature to 325°F.
  • Using a sharp serrated knife, slice the biscotti logs on a diagonal into ½ to ¾-inch-thick slices.
  • Return the sliced biscotti, cut side down on the baking sheet and bake for 7 to 8 minutes or until pale golden, flip the biscotti and bake for approximately 7 minutes more.
  • Transfer the biscotti onto a rack and let cool completely before serving or storing in an airtight container. If you wish to dip them in chocolate, melt the chocolate in the microwave in 15 second increments, stirring after each time until the chocolate is melted. Once the chocolate is melted, transfer it into a glass or mug to make dipping the biscotti easier. Roll biscotti into the chopped hazelnuts, place them onto the lined baking sheet and let them set before storing.


  1. To toast hazelnuts, pre-heat oven to 350°F. Place hazelnuts on a baking sheet and toast until fragrant and skins begin to blister, about 10 to 15 minutes. Remove from the oven and cover hazelnuts with a kitchen towel. Let steam for about 3 minutes and then vigorously rub the hazelnuts in the towel to remove the skins. Let the hazelnuts cool, discard the skins and chop the hazelnuts coarsely.
  2. To slice baked logs into biscotti without excessive crumbling, let the biscotti cool for 10 minutes and use a sharp serrated knife to slice the logs into 1/2" to 3/4" thick slices.
  3. Biscotti keeps well in an airtight container for several weeks and can be frozen for up to three months.


Calories: 116kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 2gCholesterol: 14mgSodium: 19mgPotassium: 81mgFiber: 1gSugar: 9gVitamin A: 130IUVitamin C: 0.9mgCalcium: 18mgIron: 0.8mg
Keyword Biscotti, Chocolate Biscotti, Chocolate Hazelnut Biscotti, Hazelnut Chocolate Biscotti
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!
Recipe Rating

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Tuesday 29th of November 2016

Hi, have you tried eggless biscttis as well?

Sweet and Savoury Pursuits

Wednesday 7th of December 2016

Hi Neha, no I haven't. I always use eggs in my biscotti recipes.


Monday 28th of November 2016

Mmm.... I love biscotti! And you can't go wrong with chocolate and hazelnuts! These are just gorgeous - perfect to enjoy yourself with a morning cup of coffee or to give as gifts this holiday season. Thanks for the inspiration!

Sweet and Savoury Pursuits

Wednesday 7th of December 2016

Thanks Kathleen, I agree no better match than chocolate and hazelnuts!


Wednesday 23rd of November 2016

Gorgeous and another great biscotti recipe. You are a master Fida, saved.

Sweet and Savoury Pursuits

Wednesday 30th of November 2016

I don't know about being a master, but I do love biscotti! Thanks Suzanne!


Wednesday 23rd of November 2016

This sounds delicious! I love biscotti!

Sweet and Savoury Pursuits

Wednesday 30th of November 2016

Thanks so much Alaa!

Louise Crosby

Wednesday 23rd of November 2016

Fida, these look great. You've got me inspired to start my Christmas baking. Thanks!

Sweet and Savoury Pursuits

Wednesday 30th of November 2016

Thanks Louise!

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