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Chocolate Hazelnut Biscotti

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“Another fabulous recipe in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. It's part of a suggested Father's Day luncheon. I am posting it here for safe-keeping, and for the Zaar World Tour 2005.”
40 biscotti

Ingredients Nutrition


  1. Preheat oven to 200º Celsius Roast the hazelnuts on an oven tray for 10 minutes or until they are golden and the skins are flaking. Rub well in a clean tea towel to remove the skins. Chop coarsely.
  2. Sift the flour, cocoa, sugar, baking powder and cinnamon into a separate bowl, and gradually add the egg mixture to the dry ingredients, stirring to form a dough.
  3. Turn out onto a lightly floured surface and knead briefly, then halve.
  4. Shape into 2 separate 25cm-long logs; place the logs on an oven tray lined with baking paper, bake for 15 minutes, then remove from the oven and allow to stand for 5 minutes.
  5. Slice the logs diagonally into 5mm-thick slices, place on the oven trays and return to the oven for 10 minutes or until dry.
  6. Cool on a wire rack, then store in an airtight container for up to 2 days.

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