Hazelnut, Cinnamon & Chocolate Biscotti (!!!)

Hazelnut cinnamon & chocolate biscotti recipe

When it’s freaking cold. When you HAVE to wear socks in your house to stop from getting pneumonia – even with the heating on. That’s when I like to have a cup of black coffee with a biscotti. Hazelnut biscotti in particular – because I love that warming crunchy flavour of a roasted hazelnut!

Plus my awesome friend Teco is leaving Berlin and going back to Brazil – literally SAD times. Such sad times. He gives amazingly long hilarious speeches with very little actual message – politician worthy! So the weekend was spent drinking, eating, being tipsy, being full – and starting again every few hours. Was fab – but as you can imagine, I am worse for wear. So the biscottis helped. I woke up at about 4am – and ate some more of them… and went back to bed. Am I the only weirdo who gets up in the middle of the night and feels hungry? – not so much hungry as – “tasty”.

biscotti recipe

Biscotti are really easy but take a while because they are double baked. You can add fruits, nuts as you wish. With the nuts I would recommend you roast them first and with fruit I would recommend that they are dried. Also, when you roast the hazelnuts, I find the best way to get the skin off is to let the hazelnuts cool, then place a couple between your hands and rub. It may not get all the skin off but its quicker than doing it for each individual hazelnut.

Hazelnut Cinnamon & Chocolate Biscotti Recipe:


  • 180g Hazelnuts
  • 2 tbsp water
  • 110g butter
  • 3 eggs
  • 200g caster sugar
  • 630g plain flour
  • 3 tbsp cinnamon powder
  • 1 tsp baking powder
  • Β½ tsp salt
  • 100g cooking chocolate


1. Preheat oven to 180Β°C. Roast the hazelnuts in the oven for about 10 minutes and then allow to cool
2. Mix the butter until fluffy then add eggs, sugar, the water until thoroughly mixed and creamy. Add the flour, baking powder, cinnamon and salt.Mix until it forms a dough – then add in the hazelnuts and mix in until evenly dispersed.
3. On a tray with greaseproofpaper – divide the dough in two and roll each into log shapes with your hands. They should be no higher than 2 cm. And you can press them down to make them wider depending on the width of biscotti you like.
4. Bake in the preheated oven for 30 minutes until golden brown and leave to cool for 5 minutes.
5. Place the logs on a chopping board. Diagonally slice each log into 2cm-thick pieces. Place back on the tray, and bake for 5 minutes, or until golden. Turn them over and bake for another 5 minutes.
6. Melt some cooking chocolate in a pyrex bowl over a pot with boiling water. Once the biscotti have cooled you can use the chocolate to decorate them however you like. I used a knife – scooped some chocolate on the end and then pulled it back and forth with my hand over the biscotti to give the messy stripey effect. You can also dip them in!
Enjoy with a lovely cup of coffee, just like the italians!
Happy week – Trisha x

11 thoughts on “Hazelnut, Cinnamon & Chocolate Biscotti (!!!)

    • Hi Will !

      Will do – I am having a dinner party this weekend so it could be the dessert! Glad you like the look of the biscotti – was my first attempt ! xxxx

  1. Cute little things, biscotti! Looks so perfect with a cup of steaming coffee in this weather… Hahah you’re definitely not alone with your midnight munchies… my problem as a student is staying up until 4am routinely, so I’m always having an average of 3 dinners πŸ˜‰

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s