Real Recipes From Real Home Cooks ®

hazelnut coconut chocolate biscotti

(5 ratings)
Recipe by
Nor Mac
Northern, MA

I make a lot of Biscotti during the holidays. This is the last one I am making for now. This one has chocolate chips,coconut,and Hazelnuts. These are so delicious. I love the crunch of Biscotti with a cup of coffee. Now my holiday desserts are complete with the wow factor. I saved the best for last. If you prefer. You may also use Walnuts,or Almonds in this recipe. I like the Hazelnuts.

(5 ratings)
yield 18 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For hazelnut coconut chocolate biscotti

  • 1 3/4 c
  • 1/4 tsp
  • 1 c
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 c
    cocoa powder unsweetened
  • 1 1/2 c
    chopped hazelnuts (toasted) or walnuts not toasted
  • 3/4 c
    semi sweet mini chocolate chips
  • 1/2 c
    sweetened flaked coconut toasted
  • 1 tsp
  • 3
    eggs beaten
  • 2 tsp
    hot water
  • 2 Tbsp
    butter melted
  • 3/4 c
    chocolate chips-semi sweet or milk chocolate
  • 2 tsp

How To Make hazelnut coconut chocolate biscotti

  • 1
    heat oven to 350 and toast hazelnuts on sheet pan for about 20 minutes or until slightly brown. Remove from oven and put aside to cool. Put the coconut on a sheet pan and toast for about 5 minutes as well. Watch coconut. You want it to be light golden in color. Coconut toasts up quickly.
  • 2
    Whisk the sugar,cocoa,flour,salt,baking powder,and baking soda in a big bowl.Set bowl aside.
  • 3
    In another bowl. Whisk the eggs,water,butter,and vanilla together. add to chocolate mixture. Mix with hands until crumbly. Add the chocolate chips,coconut,and cooled hazelnuts. Put your hands in and mix to a moist ball. It takes a little bit to get it to combine. wash your hands,and Flour hands lightly. before handling the ball again to place and shape on pan before rolling.
  • 4
    Roll ball in to a log about 16 inches long,1 inch thick,and 5 inches wide.Place on parchment lined baking sheet. Bake for 30 minutes. Remove from oven and cool for 10-15 minutes. Cut loaf in to 3/4-1 inch slices. Place slices carefully on their sides. Put back in the oven and bake 10 minutes. Take out of oven and flip cookies over,and bake another 10 minutes. For a crispier cookie bake 5 minutes longer on each side.or just cool after 10 minutes on each side. They will harden up after they cool.) Cool cookies.
  • 5
    Take the pieces and line them up side by side as if putting the log back together. Melt the chocolate chips with the shortening in a double boiler. Stir until melted and smooth. Drizzle the chocolate over the Biscotti top. I place the chocolate in a plastic baggie and snip the corner to squeeze the drizzle over the top more evenly. cool or refrigerate until chocolate sets. Store in air tight container or freeze up to 2 months.