whole wheat chocolate hazelnut biscotti

Biscotti are twice-baked Italian cookies. I thought biscotti would be a very good candidate for whole wheat-ification. It is a fairly light, crunchy cookie, and is frequently made with nuts. Using whole wheat would only serve to compliment that flavor and texture. Until this recipe, however, I had never tried making it with whole wheat flour. I decided to give it a go with this recipe from Epicurious. I dropped the chocolate chips and reduced the amount of salt. I also used hazelnuts instead of walnuts, but you can use any nut you prefer.

Note: Set out the egg and butter ahead of time so that they can reach room temperature.

This recipe makes approximately 30 biscotti.


  • butter 3 ounces90 g
  • sugar 1 cup225 g
  • eggs 2
  • whole wheat flour 2 cups250 g
  • cocoa powder 1.75 ounces50 g
  • baking soda 1 teaspoon
  • salt 1/2 teaspoon
  • roasted hazelnuts 1 cup125 g
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whole wheat flour, cocoa powder, butter, sugar, eggs, hazulnuts, salt and baking soda

Set out ingredients.

egg being added to mixture of butter and sugar

Cream butter and sugar. Add eggs, one at a time.

coca powder and whole wheat flour being poured into the mixture

Add dry ingredients, mixing only until combined. Overmixing will cause gluten strands to form and will cause the cookie to be tough.

roasted hazelnut with skin removed on a hand

Fold in roasted hazelnuts.

log of biscotti dough on baking sheet

Form two logs, approximately 12" by 2"30 cm by 5 cm. Bake at 350°F175°C for 35 minutes.

cutting biscotti with a bread knife after first bake

Let the logs cool for five minutes. Transfer to cutting board and slice biscotti, setting them cut side down on the baking sheet.

biscotti fresh out of the oven on baking sheet

Bake biscotti for a further 10 minutes, until crispy. Cool on a wire rack. The biscotti will keep for about a week in an air-tight container.