Half-Dipped Chocolate and Hazelnut Biscotti

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Twice-baked Italian biscotti with crunchy hazelnuts, dipped halfway in dark chocolate for a perfect balance of textures. This Italian-inspired recipe, ready in about 65 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 12 Italian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
  2. Step 2: In a separate bowl, beat 2 large eggs and 1 tsp vanilla extract. Add the egg mixture to the dry ingredients and stir until combined into a dough, then fold in 1 cup chopped toasted hazelnuts.
  3. Step 3: Divide dough in half and shape each half into a log about 12 inches long and 3 inches wide on a parchment-lined baking sheet. Bake for 25 minutes until firm to the touch.
  4. Step 4: Remove from oven and let logs cool for 10 minutes. Using a serrated knife, slice each log diagonally into 1/2-inch thick biscotti pieces. Lay biscotti cut side down on baking sheet and bake for an additional 10 minutes per side until dry and crisp.
  5. Step 5: Melt 6 oz chopped dark chocolate in a heatproof bowl over simmering water. Dip half of each biscotti into the melted chocolate and place on parchment paper until chocolate sets.

Frequently asked questions

How long does Half-Dipped Chocolate and Hazelnut Biscotti take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Half-Dipped Chocolate and Hazelnut Biscotti?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Half-Dipped Chocolate and Hazelnut Biscotti?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Dipped Chocolate and Hazelnut Biscotti for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Dipped Chocolate and Hazelnut Biscotti?

Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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