Why do I lower the oven temperature for the second bake?

The lower temperature dries the sliced biscotti without burning the chocolate dough or hazelnuts. This creates crisp cookies instead of overbaked edges with soft centers.

Can I make the espresso glaze without espresso?

Yes. Use strong brewed coffee, instant espresso mixed with water, or a small splash of milk with vanilla for a coffee-free glaze.

How do I keep the biscotti from crumbling when slicing?

Let the log cool for 10 minutes, then use a sharp serrated knife with gentle sawing motions. If the log cracks badly, wait a few more minutes and slice more slowly.

Can I skip the glaze?

Yes. The biscotti are still flavorful without glaze, and skipping it keeps them extra crisp for longer storage.

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Easy Chocolate Hazelnut Biscotti with Espresso Glaze Recipe

Name: Easy Chocolate Hazelnut Biscotti with Espresso Glaze Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 18 servings
Cuisine: Italian-American
Ingredients: 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

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

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

Measured cocoa, hazelnuts, chocolate chips, espresso, eggs, flour, and powdered sugar for BeginnerBakes chocolate hazelnut biscotti

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined.
In a separate bowl, lightly beat the eggs and stir in the vanilla extract.
Add the wet ingredients to the dry ingredients and gently stir until a sticky dough forms, avoiding overmixing.
Fold in the toasted chopped hazelnuts and mini chocolate chips. For a nut-free version, substitute the hazelnuts with extra mini chocolate chips.
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.
Bake the log for 25-30 minutes, until firm to the touch and cracks form on the surface.
Remove from the oven and allow the log to cool on the baking sheet for 10 minutes. Lower oven temperature to 300 degrees F (150 degrees C).
Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
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.
Transfer biscotti to a wire cooling rack and cool completely.
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.
Drizzle the glaze over cooled biscotti using a spoon or piping bag. Let the glaze set before serving.
Store biscotti in an airtight container for up to two weeks or freeze for extended storage.

Chocolate hazelnut biscotti slices on parchment with espresso glaze nearby for BeginnerBakes

Tips

Equipment Needed

Use a parchment-lined rimmed baking sheet for both bakes so the log and slices stay easy to move. A serrated knife is the most important tool after baking, because it slices the firm cocoa log without crushing the crumb.

Ingredient Prep Notes

Toast and cool the hazelnuts before folding them in so they stay crisp and fragrant. Let the espresso cool before whisking it with powdered sugar, then add it slowly so the glaze stays thick enough to drizzle.

Oven Note

Preheat to 350 degrees F (175 degrees C) for the first bake, then lower the oven to 300 degrees F (150 degrees C) for drying the slices. Cool the log for about 10 minutes before slicing; it should be warm and firm, not piping hot or fully cold.

Easy Upgrade Ideas

Add orange zest or a pinch of cinnamon to the dough for a warmer chocolate flavor. After the espresso glaze sets, drizzle a little melted dark chocolate over the biscotti for a bolder bakery-style finish.

Frequently Asked Questions

Why do I lower the oven temperature for the second bake?: The lower temperature dries the sliced biscotti without burning the chocolate dough or hazelnuts. This creates crisp cookies instead of overbaked edges with soft centers.
Can I make the espresso glaze without espresso?: Yes. Use strong brewed coffee, instant espresso mixed with water, or a small splash of milk with vanilla for a coffee-free glaze.
How do I keep the biscotti from crumbling when slicing?: Let the log cool for 10 minutes, then use a sharp serrated knife with gentle sawing motions. If the log cracks badly, wait a few more minutes and slice more slowly.
Can I skip the glaze?: Yes. The biscotti are still flavorful without glaze, and skipping it keeps them extra crisp for longer storage.

Ingredient Replacements

Use a 1:1 gluten-free baking flour blend if needed, and check that the baking powder and chocolate chips are gluten-free. For a nut-free batch, replace the toasted hazelnuts with extra mini chocolate chips, pumpkin seeds, or chopped dried cherries.

Strong brewed coffee or instant espresso dissolved in water can replace brewed espresso in the glaze. Coconut sugar can replace granulated sugar for a deeper flavor, though the biscotti may bake a little darker.

Storage and Reheating

Let the glaze set completely, then store biscotti in an airtight container at room temperature for up to 2 weeks. Keep them away from soft cookies or steam so the slices stay crisp.

Freeze unglazed or fully set glazed biscotti for up to 3 months. Thaw at room temperature, then refresh in a 300 degrees F oven for 5-7 minutes if you want the texture extra crisp again.

Read related air fryer guides and cooking tips.

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Easy Chocolate Hazelnut Biscotti with Espresso Glaze Recipe

Recipe Details

Ingredients

Instructions