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Chocolate Hazelnut Mandel Bread

A slightly more tender take on biscotti.
Prep Time20 minutes
Cook Time55 minutes
Resting Time20 minutes
Total Time1 hour 35 minutes

Ingredients

  • 2 1/2 cups (313 g) all-purpose flour
  • 1/2 cup (43 g) dutch process cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs, at room temperature
  • 1 cup canola oil
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla
  • 1 cup whole hazelnuts, toasted and roughly chopped
  • 1/2 cup chocolate chips or chunks

Instructions

  • Preheat your oven to 350°F. Place your hazelnuts on a baking sheet lined with aluminum foil, and bake for 8-12 minutes or until nuts smell fragrant. About 5 minutes in, give the nuts a stir. Let cool and turn off the oven. When they’re cool enough to handle, roughly chop the nuts and set aside.
  • In a medium sized bowl, combine the flour, cocoa powder, baking powder, and salt.
  • In a separate bowl using an electric mixer, combine the eggs, oil, sugar, and vanilla on medium speed until fluffy, about 3 minutes.
  • Add half the dry ingredients, mixing on low speed until just combined. Add the other half, again mixing on low until just combined. Stir in the hazelnuts and chocolate chips.
  • Scoop dough into a bag or container and let rest in fridge for 4 hours.
  • Preheat oven to 350°F. Shape the dough into 3 rectangular loaves on a baking sheet lined with parchment paper*. Each loaf should be about 1" high. Leave 2 inches of space between the loaves and edges of the baking sheet.
  • Bake for 25 minutes. Remove from oven, but keep the oven on. Let sit for 5 minutes on the baking sheet, then carefully drag the parchment paper off the baking sheet onto a cooling rack and let sit for another 5 minutes.
  • Slide the parchment paper onto a cutting board. Using a sharp knife, slice 3/4” thick loaves at a slight angle. Turn each sliced cookie on its side. Drag the parchment paper back onto the baking sheet. Bake for another 7-30 minutes*.
  • Let cool on baking sheet for 5 minutes before transferring cookies to a cooling rack for another 5 minutes.

Notes

Baking sheet liner: I usually use silicone baking mats, but in this case I recommend using parchment paper. You will need to slice the loaves after the first round of baking, and I recommend just slicing them on the parchment paper. I don’t recommend using a knife on a silicone baking mat.
Second Round Baking Time: I like baking 7 minutes for a softer cookie. If you want a harder, more classic biscotti-like texture bake for 20-30 minutes.