Mocha Hazelnut Biscotti Image

Mocha Hazelnut Biscotti

Mary's Kitchen Crush - "When Mary Met Aaron"

Prep Time
Cook Time


  • 1/3 cup (75g) unsalted butter, room temperature
  • ½ cup (64g) granulated sugar
  • 1 egg, room temperature
  • 1 cup (120g) all-purpose flour
  • ½ cup (88g) mini chocolate chips
  • ½ cup (75g) roasted hazelnuts, chopped
  • ¼ cup (25g) cocoa powder
  • 1 teaspoon (5g) instant espresso powder
  • 1 teaspoon (6g) baking powder
  • ¼ teaspoon (2g) kosher salt


  1. Heat oven to 350F (176C). 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 2 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 9x4-inch (22x10 cm) log on prepared sheet.
  7. Bake until log is set and beginning to become firm, 25 to 30 minutes. Cool on baking sheet for 10 minutes.
  8. Lower oven temperature to 325F (163C).
  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. Flip the cookies over and bake until firm, 5 to 10 minutes.
  11. Transfer to a wire rack to cool completely.