[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#f2f2f2″ border_style=”solid”]
I’ll admit it up front: I’m not a baker by nature. Baking has never been my strong suit and I don’t always enjoy the precise measuring and timing it requires. So when something I bake actually turns out well — not burnt, not gummy — I consider it a small victory.
These Paleo Chocolate Hazelnut Biscotti are one of those victories. They join a short list of baked goods I’m proud to share alongside my Paleo Banana Bread and Paleo Pumpkin Pie. Those recipes have resonated with many readers, and while I can’t promise consistent bakery-level results, this biscotti recipe is simple, reliable, and forgiving — a great entry point for anyone who’s cautious about baking.
The idea for these biscotti began when a friend invited me to a cookie exchange with several Toronto-area food bloggers. I agreed mostly because I enjoy a challenge and because I wanted to try my hand at a grain-free cookie that would appeal to someone who already appreciates paleo baking. With no recipe of my own, I searched for a solid base and found a cranberry-almond paleo biscotti that I baked exactly as written. They were excellent.
Inspired by that base, I adapted the flavors to create this version with hazelnuts and dark chocolate. I replaced honey with coconut sugar for a drier, crunchier texture and swapped lemon zest for orange zest to complement the chocolate and nuts. The result is a crisp, lightly sweet biscotti with a warm, nutty profile and pleasant chocolate bites throughout.
One of the advantages of this recipe is its adaptability. Once you understand the basic proportions, you can experiment with different nut and flavor combinations — pistachio with matcha, almond and cranberry, or even toasted pecan with cinnamon. The method stays the same, and small swaps let you tailor the biscotti to the season or your taste.
I’m pleased with how these biscotti turned out: crunchy, not overly sweet, and balanced between nutty and chocolate notes. They slice neatly and toast up beautifully in the oven for a crisp finish. Wrapped up, they also make a thoughtful homemade gift — just be mindful of nut allergies if you plan to share them.
Happy baking,
Ronny
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section admin_label=”Section” fullwidth=”off” specialty=”off”][et_pb_row admin_label=”Row”][et_pb_column type=”4_4″][et_pb_post_title admin_label=”Post Title” title=”on” meta=”off” author=”off” date=”off” categories=”on” comments=”on” featured_image=”off” featured_placement=”below” parallax_effect=”on” parallax_method=”on” text_orientation=”center” text_color=”dark” text_background=”off” text_bg_color=”rgba(255,255,255,0.9)” module_bg_color=”rgba(255,255,255,0)” title_all_caps=”off” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [/et_pb_post_title][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” header_text_color=”#215968″ use_border_color=”off” border_color=”#ffffff” border_style=”solid”]
INGREDIENTS:
(makes approx. 14 biscotti)
2 large eggs
1/3 cup coconut sugar
1/2 tsp dried vanilla bean or vanilla powder
1.5 tsp orange zest
1.5 cups almond flour
2 tbsp arrowroot starch
1/2 tsp baking soda
1/4 tsp fine Himalayan pink salt or fine sea salt
1/2 cup hazelnuts
25 g high-quality dark chocolate, roughly chopped
[/et_pb_text][/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]
METHOD:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and spread the hazelnuts on it. Place the pan on the lower rack while the oven heats to toast the nuts. Once warmed and fragrant, remove from oven, rub off the skins if desired, roughly chop, and set aside.
- In a large mixing bowl, whisk the eggs, coconut sugar, orange zest, and vanilla until frothy and well combined, about 2–3 minutes.
- Add the almond flour, arrowroot starch, baking soda, and salt. Stir with a spatula until a sticky dough forms. Fold in the chopped chocolate and toasted hazelnuts.
- Transfer the dough to a parchment-lined baking sheet greased with a little ghee or coconut oil. Shape it into a rectangle roughly 4″ x 12″. The dough will be sticky; to shape it easily, fold the parchment over the dough and press or roll gently until even.
- Bake for 18–20 minutes, or until the log is lightly golden. Remove from the oven, allow to cool slightly, and slice into 1″ thick slices on the diagonal.
- Arrange the slices on their sides on the baking sheet and return to the oven for another 12–15 minutes, or until the biscotti are firm and crisp. They will continue to harden as they cool.
- Let cool completely before storing. Serve with coffee or tea, or package as a gift once fully cooled.
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]