Gluten Free Chocolate Hazelnut Biscotti
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Learn more →Ingredients
24 servings
- 1 cup whole hazelnuts
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 4 oz bittersweet chocolate, finely chopped
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and toast for 10–12 minutes, until the skins are cracked and the nuts are fragrant and golden beneath the skin. Transfer to a clean kitchen towel, fold the towel over the nuts, and rub vigorously to remove most of the skins. Let cool completely, then roughly chop.
- 2
Line the same baking sheet with parchment paper. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
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