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Easy Chocolate Hazelnut Biscotti with Espresso Glaze Recipe

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 3, 2026 · Updated May 12, 2026
Italian-American 55 mins beginner-friendlyeasystep-by-stepno-fusspartysnackminimal-ingredientschocolateespressonut-free-option

Crunchy Italian-American chocolate hazelnut biscotti with a smooth espresso glaze. Simple, beginner-friendly cookie recipe with a nut-free option and minimal ingredients for quick baking.

Easy Chocolate Hazelnut Biscotti with Espresso Glaze Recipe
Prep 15 min
Cook 40 min
Total 55 min
Servings 18
Difficulty easy
Cuisine Italian-American

Recipe Details

Prep15 min
Cook40 min
Total55 min
Servings18
Difficultyeasy
CuisineItalian-American
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Ingredients

Servings 18
  • 1 3/4 cups all-purpose flour (or gluten-free flour blend for nut-free option)
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup toasted chopped hazelnuts (substitute with additional chocolate chips for nut-free option)
  • 1/2 cup mini chocolate chips
  • 1/2 cup powdered sugar
  • 1-2 tbsp brewed espresso (strong and cooled)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined.
  3. In a separate bowl, lightly beat the eggs and stir in the vanilla extract.
  4. Add the wet ingredients to the dry ingredients and gently stir until a sticky dough forms, avoiding overmixing.
  5. Fold in the toasted chopped hazelnuts and mini chocolate chips. For a nut-free version, substitute the hazelnuts with extra mini chocolate chips.
  6. Turn the dough onto a lightly floured surface and shape it into a rough log about 12 inches long and 3 inches wide. Transfer the log to the prepared baking sheet and gently flatten it slightly.
  7. Bake the log for 25-30 minutes, until firm to the touch and cracks form on the surface.
  8. Remove from the oven and allow the log to cool on the baking sheet for 10 minutes. Lower oven temperature to 300°F (150°C).
  9. Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
  10. Arrange slices cut-side down on the baking sheet. Bake for 10 minutes, flip each slice carefully, then bake for another 8-10 minutes until biscotti are dry and crisp.
  11. Transfer biscotti to a wire cooling rack and cool completely.
  12. For the espresso glaze, whisk together powdered sugar, cooled brewed espresso, and vanilla extract until smooth and pourable. Adjust espresso quantity to reach desired glaze consistency.
  13. Drizzle the glaze over cooled biscotti using a spoon or piping bag. Let the glaze set before serving.
  14. Store biscotti in an airtight container for up to two weeks or freeze for extended storage.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Ingredient Replacement Suggestions for Dietary Needs

Modify this recipe easily without sacrificing taste or texture by using these ingredient swaps:

  • Flour: Use a gluten-free flour blend instead of all-purpose flour to make gluten-free biscotti.
  • Hazelnuts: Replace toasted hazelnuts with additional mini chocolate chips for a nut-free, allergy-friendly treat.
  • Sugar: Swap granulated sugar for coconut sugar or a low-glycemic sugar substitute measuring cup-for-cup.
  • Eggs: For vegan baking, replace each egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes).
  • Dairy (for glaze adjustments): Use plant-based milk like almond or coconut milk instead of dairy for dairy-free glaze options.

These adjustments keep the classic chocolate and espresso biscotti flavors intact while catering to dietary preferences.

Equipment Needed

Essential equipment for baking Chocolate Hazelnut Biscotti with Espresso Glaze—perfect for beginners:

  • Baking Sheet: Use a rimmed baking sheet to ensure even baking for the biscotti logs and slices.
  • Parchment Paper: Prevents sticking and simplifies cleanup when lining your baking sheet.
  • Mixing Bowls: Two bowls: one large for dry ingredients, one smaller for wet ingredients for organized mixing.
  • Whisk and Spoon: A whisk to evenly combine dry ingredients and a spoon or spatula for mixing dough.
  • Measuring Cups and Spoons: Accurate ingredient measurement for consistent biscotti texture.
  • Serrated Knife: Best for slicing the biscotti log cleanly and evenly without crumbling.
  • Wire Cooling Rack: Helps biscotti cool and crisp thoroughly after baking.
  • Small Bowl and Whisk (or Fork): For mixing a smooth espresso glaze.
  • Optional Piping Bag or Spoon: For artistically drizzling the glaze over biscotti.

Having these basic tools ensures a seamless baking experience and delicious homemade biscotti.

Ingredient Prep Notes

Optimize flavor and texture by lightly toasting chopped hazelnuts in a dry skillet over medium heat for 5-7 minutes, stirring often until fragrant and crisp. For nut-free alternatives, swap hazelnuts with extra mini chocolate chips or diced dried fruit for added texture.

For accurate flour measurement, spoon flour into your cup and level it off with a knife to avoid packing and achieve light biscotti.

Use freshly brewed strong espresso cooled to room temperature for the glaze; this helps powdered sugar dissolve completely and prevents a runny glaze. If espresso isn’t available, strongly brewed coffee or instant espresso mixed with water works well.

For gluten-free baking, select a high-quality gluten-free flour blend and confirm your baking powder is gluten-free to maintain proper rise and crumb.

When mixing dough, combine wet and dry ingredients gently to avoid overmixing. A slightly sticky dough yields tender yet crunchy biscotti.

Oven Note

Proper oven temperature and timing are vital for perfect biscotti, especially if you're a beginner. Preheat to 350°F (175°C) before baking the biscotti log to ensure even rising and structure.

Lower oven temperature to 300°F (150°C) for the second bake to dry slices evenly and produce the classic crisp texture without burning. Bake on the middle rack and rotate slices halfway through if your oven has hot spots.

Avoid opening the oven door frequently to maintain consistent temperature, which affects biscotti texture. Parchment paper aids in even baking and easy cleanup.

After baking, cool biscotti completely on a wire rack. This step is crucial for moisture to escape and the biscotti to crisp properly.

Easy Upgrade Ideas

Enhance your Chocolate Hazelnut Biscotti with these beginner-friendly flavor upgrades:

  • Nut Variations: Try pumpkin seeds or sunflower seeds instead of hazelnuts for added crunch.
  • Spice Additions: Incorporate cinnamon, cardamom, or orange zest for aromatic warmth.
  • Dried Fruits: Stir in chopped dried cherries, cranberries, or apricots for sweetness and chew.
  • Chocolate Types: Substitute mini chocolate chips with white chocolate or butterscotch chips for variety.
  • Alternative Glaze: Replace espresso glaze with warm salted caramel drizzle for a rich twist.
  • Extra Texture: Sprinkle coarse sugar or chopped pistachios on biscotti before the second bake for crunch and visual appeal.
  • Vegan Option: Use flax eggs instead of eggs, dairy-free chocolate chips, and drizzle with maple syrup glaze.

These simple upgrades keep your baking approachable while delighting friends and family with unique flavors perfect for any occasion.

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