“I've made these a few times. They're hard - great to dunk in a cup of coffee. And very good. Inspired by a recipe from FineCooking #5.”
1hr 35mins
50 Cookies

Ingredients Nutrition


  1. Preheat oven to 525 degrees and toast hazelnuts 15 minutes on a cookie sheet.
  2. Cover nuts 10 minutes and then peel by rubbing together.
  3. Put flour, cocoa, baking soda, salt, sugar and coffee in a blender and mix.
  4. Add nuts and chocolate chips.
  5. In separate bowl beat eggs and vanilla then add to the mixer slowly.
  6. Finish mixing with flour-covered hands in a bowl.
  7. Divide into four parts and roll on flour-covered board into logs about 10-inches long and 2-inches thick.
  8. Spray cookie sheet with cooking spray and put on logs.
  9. Bake at 325 degrees for 35-40 minutes until sides are firm and inside cracks no longer look wet.
  10. Remove and cool logs for 10 minutes.
  11. Slice diagonally into 3/4-inch thick pieces.
  12. Place the pieces flat on a baking sheet.
  13. Reduce oven temperature to 300 degrees.
  14. Bake biscotti 25 minutes.
  15. Cool on rack.
  16. Chop white chocolate and microwave until melted, 1-2 minutes.
  17. With knife, spread white chocolate on biscotti (one side).
  18. Place chocolate side down on parchment-lined baking sheet or waxed paper.
  19. Store in air-tight container.

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