I can't think of a single person who wouldn't want to wake up to these Mocha Hazelnut Biscotti in their stocking on Christmas morning (the fact that they're drizzled in smooth, creamy white chocolate definitely helps). Not only are they made with far more love than anything found on Amazon, they also support my favorite local chocolatier Olive and Sinclair, whose perfectly packaged chocolates make exquisite gifts as well.
Not to mention, they are insanely delicious.
I spent hours upon hours perfecting this recipe and consumed an unhealthy amount of coffee along the way. I wanted this biscotti to be crunchy, but not hard, rich with flavor, but not too sweet. It of course had to hold its own in a cup of coffee and most importantly, the chocolate had to be tempered just right (more on that later). I dipped, dunked and drizzled my way to this recipe, and I’m here to tell you with certainty, it’s absolutely perfect.
Tuck these beauties in a cellophane bag, tie it up with a little twine and you have yourself the perfect stocking stuffer for just about everyone on your list.
Long live the edible gift!
(I also won’t tell anyone if you keep every last biscotti for yourself. We’ll just consider it “conditioning” for the cold winter ahead.)
How to Temper Chocolate:
If chocolate is not tempered properly, it can get real ugly, real fast. You’ll drizzle and glaze your perfect little biscotti only to come back and find them covered in what looks like ashy, powdery mold. This unfortunate experience is called “fat bloom” and it happens when the fat separates and rises to the top. All this can be easily avoided if the chocolate is tempered, or heated, properly.
*Do not let any moisture come in contact with the chocolate. Not even a drop!
- If using chocolate bars, chop into small pieces.
- Place 2/3 of your chocolate in a stainless saucepan. Set the saucepan over a pan or pot of warm water (water should not be boiling, just heated through, as you don’t want to scorch the chocolate).
- Stir the chocolate constantly until it is completely melted and reaches a temperature of 115 - 118 degrees F. If you do not have a thermometer, dab a bit of the chocolate just above your lip. It should feel a little warm, but not hot to touch.
- Remove the bowl from the water bath and set in a cool place. Stir in the remaining 1/3 of your chocolate and continue to stir slowly until it melts evenly and cools to about 78 degrees F. At this point, it will be thick and pasty in texture.
- Lastly, set the chocolate back over the warm water and stir until it reaches a temperature of 86 - 88 degrees F. The chocolate will warm very quickly, so be careful here. You only need about one minute - if that.
- Once heated, it’s ready!
Mocha Hazelnut Biscotti with a White Chocolate Drizzle
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 Tbsp. instant espresso powder
- 1 tsp. baking soda
- 1 tsp. salt
- 6 Tbsp. unsalted butter, cubed
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hazelnuts, roasted and chopped
- 3/4 cup chocolate chips (optional)
- 2 cups white chocolate chips or chopped white chocolate bars
- Preheat the oven to 350 degrees Fahrenheit.
- Place hazelnuts in an oven-proof baking dish and roast for 10 minutes. Once roasted, let cool in a tea towel and rub to remove the skins. Coarsely chop and set aside.
- Mix together the flour, cocoa powder, espresso powder, baking soda and salt in a mixing bowl.
- In a separate bowl, beat together the butter and brown sugar until light and fluffy, about 2-3 minutes. Once fluffy, add eggs and vanilla extract and mix until combined.
- Add in the flour mixture and beat or stir until just combined. Add hazelnuts and chocolate chips and stir to combine.
- Line a baking sheet with parchment paper. Using your hands, form the dough into a ball and divide in half. On the baking sheet, form two slightly flattened logs, each about 12 inches long, 2 inches wide and 1/2” tall. Make sure the logs are at least 2" apart as they will expand in the oven.
- Bake on the middle rack for 30 minutes or until slightly firm to touch.
- Cool biscotti on baking sheet for 5 minutes. Then, transfer the biscotti to a cutting board. Using a serrated knife, cut the biscotti diagonally into 1/2” - 3/4” strips . Place the biscotti cut side down on the baking sheet and bake for another 10 minutes, until crispy.
- Remove from the oven and let cool on a baking rack.
- Chocolate Drizzle: While the biscotti is cooling, follow the above steps to temper the chocolate. Once tempered, place the biscotti on a parchment lined sheet crispy side up. Using a wire whisk, drizzle the chocolate over the biscotti. Let the chocolate dry completely before storing in an airtight container.
The biscotti will last for for one week in an airtight container or 1 month if frozen.
HAPPY HOLIDAYS AND ENJOY!