Back in the day I, for a very brief moment, had a food based business.  I sold my goods at a farmers market in town.  What I loved more than anything was dreaming up recipes and combinations.  But sometimes it was just trying to make things I loved the best I could.  Case in point, biscotti.  For me, a good biscotti is hard enough that it has crunch, but not so hard that you worry for your teeth.  This recipe was one that I made while operating DAVA.  To be honest, I retired it for quite awhile when I could no longer source the whole baking bars from Mast Brothers.  That was a sad day, because to me, making these biscotti without their chocolate just wasn't the same.  But now, years later, I have moved on and finally jumped back into the biscotti baking and now that I am back, time for some new experiments.  Until then, here is my favorite go to, classic biscotti recipe.



  • 1 cup toasted hazelnuts, chopped
  • 1/2 cup unsalted, softened butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp fennel seed
  • 2 tsp vanilla
  • 2 cup + 2 Tbs flour
  • 1 1/2tsp baking powder
  • 1/4tsp salt
  • 1/2cup dark chocolate (dark dark like 85%), chopped

Preheat oven to 350 degrees.  Spread hazelnuts on baking sheet and toast for 3-5 minutes.  Remove from oven and place on a kitchen towel and rub off the skins while the nuts are warm.  Chop coarsely.  Reduce oven temperature to 325 degrees.  Line baking sheet with parchment paper.


In medium bowl, combine flour, baking powder, fennel, and salt.  In large bowl, cream butter in bowl.  Add sugar and beat until fluffy, about 2 min or so.  Add eggs and beat until smooth.  Add vanilla and beat.  Add flour mixture and mix with spoon until just combined.  Stir in chocolate and nuts.  Divide dough into 2 portions and shape into logs the length of the baking tray.  Bake until they are set to touch and slightly browned, roughly 30 minutes at least. I wait until I can smell faint hints of the biscotti baking then I know it is ready.    


Let cool on wire racks and then transfer to cutting board and cut in diagonal slices 1" wide.  Return slices to baking sheet and bake until edges are slightly toasted, 10 minutes.  Flip and bake for another 10 minutes, or until golden brown.  Let cool completely on wire rack.

Makes 2 dozen.