Chocolate Hazelnut Biscotti Thins were inspired by the chocolate & hazelnut candies, Ferrero Rocher. My first idea was to put Ferrero Rocher in the biscotti, but it made more sense to just use hazelnuts and chocolate, so that’s what I did! These are extra crunchy biscotti thins made without oil or butter, so they stay fresh for a long time. This batch has been in the tin for about 10 days and the flavor just keeps getting better (though they are a little harder).
Shaping and Slicing Chocolate Hazelnut Biscotti Thins
To get square shaped biscotti, use two 3×6 inch loaf pans. If you need to, you can use one 8 1/2 by 4 1/2 inch pan instead. As for making the cookies super thin, it’s easy so long as you remember to let the loaves cool completely after the first bake. I go one step further and chill the loaves. Very cold loaves are much easier to slice. Here’s the recipe. If you try it, please let me know what you think!
I have to comment again on how long these stay fresh. These cookies stayed in the tin for a month and the quality did not noticeably deteriorate. I worry a lot about freshness and usually freeze baked goods, but this is one recipe that really keeps well and is perfect for shipping or gift giving.
Chocolate Hazelnut Biscotti Thins
- 3×6 inch loaf pans
- 1 1/3 cups all-purpose flour 170 grams
- 2/3 cup granulated cane sugar 130 grams
- 1/2 teaspoon baking soda plus a pinch
- 1/2 teaspoon salt (you can use slightly less if you prefer)
- 2 large eggs
- 1 teaspoon vanilla extract or use almond
- 1 cup coarsely chopped roasted hazelnuts
- 2/3 cup miniature chocolate chips
- Preheat the oven to 350 degrees F. Line two 3×6 inch loaf pans with foil and spray foil with cooking spray. Parchment okay too.
- Stir together the flour, sugar, baking soda and salt.
- In a mixing bowl, beat the eggs with an electric mixer until fluffy, then beat in the vanilla.
- Pour the flour mixture into the egg mixture and stir to make a thick and dry-ish dough. Add nuts and chocolate chips (if using) and stir or gently knead them in so they are evenly dispersed.
- Press the dough into the prepared loaf pans and bake at 350 for 30 minutes. Let cool for about 15 minutes, then remove the loaf from the pan. Transfer to the refrigerator or freezer and chill until loaves are very cold and firm.
- Using a serrated knife, saw thin slices. Lay on a baking sheet and bake at 250 degrees F for about 30 minutes or until dry and crisp.