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Hazelnut Biscotti Thins

Chocolate Hazelnut Biscotti Thins

Very thin and crunchy biscotti slices. Change up the nuts and extract if you'd like a different flavor. Whole almonds are also very good..
Course Dessert
Cuisine American
Keyword Thin Biscotti
Prep Time 10 minutes
Cook Time 2 hours
Cooling and Chilling 3 hours
Servings 24
Cost 5


  • 3x6 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 3x6 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.