Mocha hazelnut biscotti

By Mary Berg
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  • 1/3 cup (75 grams) unsalted butter, room temperature
  • 1/2 cup (64 grams) granulated sugar
  • 1 egg, room temperature
  • 1 cup (120 grams) all-purpose flour
  • 1/2 cup (88 grams) mini chocolate chips
  • 1/2 cup (75 grams) roasted hazelnuts, chopped
  • 1/4 cup (25 grams) cocoa powder
  • 1 teaspoon (5 grams) instant espresso powder
  • 1 teaspoon (6 grams) baking powder
  • 1/4 teaspoon (2 grams) kosher salt
  • 1 teaspoon of vanilla extract


  1. Heat oven to 350°F (176°C). Line a rimmed baking sheet with parchment; set aside.
  2. Cream together butter and sugar with a hand mixer in a large bowl until light and fluffy, about two minutes.
  3. Add egg and vanilla; beat to combine.
  4. In a medium bowl, whisk together remaining ingredients.
  5. Mix flour mixture into butter mixture just to combine.
  6. Form dough into a 22x10 centimeter log on prepared sheet.
  7. Bake until log is set and beginning to become firm, 25 to 30 minutes. Cool on baking sheet for ten minutes.
  8. Lower oven temperature to 325°F (163°C).
  9. Using a chef’s knife, slice log into 16 pieces. Lay slices, cut side down, on baking sheet and bake for 15 minutes.
  10. After 15 minutes, flip the cookies over and bake until firm, five to ten minutes. Transfer to a wire rack to cool completely.

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