Decadent Chocolate Hazelnut Biscotti with Peppermint: The Ultimate Homemade Treat & Gift

There’s something truly magical about a warm cup of coffee and a perfectly crisp biscotti. It’s a simple pleasure that elevates an ordinary moment into something special, and this homemade Chocolate Hazelnut Biscotti recipe promises to do just that. While I don’t always have biscotti on hand, when I do, my day instantly brightens. This particular recipe, with its rich chocolate and nutty hazelnut flavors complemented by a hint of refreshing peppermint, isn’t just a personal indulgence; it also makes an exquisite and thoughtful gift, especially during the holiday season or for any special occasion.

Before diving back into the delightful process of making biscotti, I honestly forgot how much joy and satisfaction it brings. It’s a surprisingly straightforward baking project that yields impressive results, making it a beloved treat for anyone who tries it. The process is meditative, and the aroma filling your kitchen is simply divine. Plus, there’s a fascinating little fact about one of our star ingredients: a remarkable 99% of all hazelnuts grown in the United States come from the lush fields of Oregon, making them a truly local and high-quality choice for this recipe.

Crafting Your Own Chocolate Hazelnut Biscotti: A Step-by-Step Guide

Creating these delightful chocolate hazelnut biscotti at home is a rewarding experience. The process combines the ease of a stand mixer with a satisfying hands-on finishing touch. I typically use my stand mixer for the initial blending of the wet and dry ingredients, which saves a lot of arm work. However, the final stage of incorporating the remaining flour and the star hazelnuts requires a more delicate approach. When adding the last portion of flour, gently fold it in with a spatula until just combined, being careful not to overmix. This ensures a tender crumb for your biscotti. Then, you’ll work the dough with wet hands. Biscotti dough, especially one with melted chocolate, can be quite sticky. Keeping your hands slightly damp will prevent the dough from sticking excessively, allowing you to shape it cleanly and effortlessly without creating a big mess.

When it comes to shaping the dough into its characteristic log form, I pay close attention to how the hazelnut pieces are distributed. It’s important to smooth the dough over any large, exposed nut pieces. This small but crucial step helps prevent them from burning during the first bake. Hazelnuts, like all nuts, contain oils that can toast quickly, and if they’re too exposed, they might become over-darkened. Don’t worry about the nuts that become exposed after you slice the loaf for the second bake; those will toast perfectly, contributing to the biscotti’s signature crunchy texture and nutty aroma during their final transformation.

The final flourish – dipping the cooled biscotti in melted chocolate and sprinkling with crushed peppermint – is entirely up to your personal preference and creative whim. The combination of dark chocolate and cool peppermint adds a festive touch, making these biscotti particularly appealing during the holidays. However, feel free to customize! You could opt for a simple drizzle of chocolate on top, sprinkle with sea salt for a sweet and salty contrast, or leave the chocolate coating off completely if you prefer a simpler, unadorned biscotti. Perhaps even a dusting of cocoa powder or powdered sugar for an elegant finish. The beauty of homemade treats is that you can truly make them your own. Do what makes you happy and what suits the occasion!

Discovering the Richness of US-Grown Hazelnuts

The key to exceptional Chocolate Hazelnut Biscotti lies in the quality of its namesake nuts. As mentioned, the vast majority of hazelnuts in the United States, an impressive 99%, are cultivated in Oregon. Specifically, the fertile Willamette Valley, a region also renowned globally for its award-winning wines, is the heartland of Oregon’s hazelnut industry. These nuts, sometimes also known as filberts, are celebrated for their distinctive, buttery, and slightly sweet flavor. Beyond their delicious taste, hazelnuts are incredibly versatile, finding their way into everything from sweet pastries and chocolates to savory dishes and healthy snacks. They are also packed with beneficial nutrients, including healthy fats, fiber, vitamins, and minerals, making them a wholesome addition to any treat.

My recent experience at a conference introduced me to the wonderful team at Laurel Foods, who graciously provided me with some fantastic samples of their premium Oregon hazelnuts. It was these very hazelnuts that I used to develop and perfect this Chocolate Hazelnut Biscotti recipe, and the quality truly shines through in every bite. Using high-quality ingredients makes a noticeable difference in the final product, ensuring that your homemade biscotti taste as incredible as they look.

This recipe has quickly become a firm favorite and will undoubtedly be a cherished addition to my holiday dessert tables year after year. The rich chocolate and toasted hazelnut flavors, combined with the optional refreshing peppermint, make it irresistibly festive. If you’re planning to make these biscotti as gifts, which I highly recommend, consider packaging them creatively. Grab a pack of elegant cellophane bags, tie them up with a beautiful Christmas ribbon – perhaps a satin red or deep green – and add a personalized tag. They make wonderful gifts for teachers, thoughtful hostess gifts, or delightful takeaways for guests at your holiday gatherings. Imagine the delight on someone’s face receiving a homemade, gourmet treat like this!

The Intriguing History and Fun Facts About Biscotti!

Let’s dive into some fascinating insights about biscotti themselves! The word “biscotti” is derived from the Latin “biscoctus,” meaning “twice-baked” or “cooked twice,” a direct reference to their unique preparation method. Traditionally, biscotti are Italian almond biscuits originating from the picturesque city of Prato in Tuscany. Their defining characteristics are their oblong shape, dry texture, and distinct crunch, all achieved through the double-baking process. The first bake cooks the dough log, and the second bake, after slicing, dries them out and makes them perfectly crisp. They are famously designed to be dipped into a beverage, traditionally the sweet Italian dessert wine Vin Santo, allowing them to soften slightly and absorb flavor before being enjoyed.

While the classic Italian biscotti often feature almonds, lemon zest, and anise, countless variations have emerged over the centuries, reflecting regional tastes and culinary creativity. This Chocolate Hazelnut Biscotti recipe is my own contemporary spin on this beloved classic, blending traditional techniques with modern flavors. The rich combination of chocolate and toasted hazelnuts creates a wonderfully sophisticated profile, and the optional peppermint adds a festive twist that makes these biscotti truly unique. This particular flavor combination pairs absolutely perfectly with my Homemade Candy Cane Coffee Creamer, creating an unparalleled holiday coffee experience by the cozy glow of a fire. Imagine the warmth, the comforting aromas, and the delightful crunch – it’s pure bliss!

📖 Recipe: Chocolate Hazelnut Biscotti with Peppermints

Chocolate Hazelnut Biscotti with Peppermints

Ingredients

For the Biscotti:

• 1 ¾ cup All-Purpose Flour
• ½ cup Cocoa Powder
• 2 teaspoons Baking Powder
• 1 teaspoon Kosher Salt
• ½ teaspoon Pumpkin Pie Spice
• 2 large Eggs
• 1 cup Granulated Sugar
• 8 tablespoons Unsalted Butter, melted and cooled
• ¼ cup Milk Chocolate Chips, melted
• ¼ cup Semi-sweet Chocolate Chips, melted
• 1 teaspoon Vanilla extract
• 4 oz Hazelnuts, roughly chopped

For the Topping:

• 1 ½ cup Semi-Sweet Chocolate Chips
• ½ cup Peppermint Sticks, crushed

Instructions

1. Preheat oven to 350F (175C).
2. Line a rimmed baking sheet with parchment paper.
3. In a medium bowl, whisk together flour, cocoa powder, baking powder, kosher salt, and pie spice.
4. In the bowl of an electric stand mixer, whisk together the eggs, sugar, butter, melted chocolate and vanilla extract (or vanilla bean paste).
5. Add half of flour mixture and mix to combine until just incorporated.
6. Add remaining half of flour and chopped hazelnuts, then fold using a spatula until just combined. The dough will be sticky and some streaks of flour may remain.
7. Place the mound of dough on your prepared baking sheet. Dampen your hands slightly with water and pat the dough out into an even rectangle, about 1 ½ inches tall and approximately 10-12 inches long.
8. Continue to wet hands as needed if the dough begins to stick. Smooth the sides and top of the log until evenly formed.
9. Bake for 30 minutes, turning the baking sheet halfway through the baking time.
10. Let cool on the baking sheet for 5-10 minutes, then carefully transfer the warm loaf to a cutting board.
11. Using a sharp serrated knife, slice the loaf into 1-inch thick pieces.
12. Return the sliced biscotti to the baking sheet, lining them up on their cut sides.
13. Bake for an additional 25 minutes, flipping them over halfway through this second cooking phase. Transfer to a wire rack to cool completely.
14. Once biscotti are cool, place 1 ½ cups semi-sweet chocolate chips in a microwave-safe bowl. Melt in 30-second increments, stirring thoroughly after each time, until melted and completely smooth.
15. Dip each cooled biscotti in the melted chocolate, allowing excess chocolate to drip off. Immediately sprinkle with the crushed peppermint pieces. Allow the chocolate to harden completely, which takes about 1 hour. Store in an airtight container and enjoy within 1 week or freeze for up to a month for future indulgence.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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