Turn your everyday coffee break into something special with homemade biscotti. In this workshop, we’ll create two distinct variations that bring together aromatic coffee, rich chocolate, and toasted nuts, with beautiful finishes that make them just as lovely to give as they are to enjoy.

Biscotti are Italian cookies known for their elongated shape and crisp texture. Their name refers to being baked twice: first as a shaped log, then again after slicing. This second bake dries and crisps the slices, creating their signature texture and making them wonderful for dipping into coffee, espresso, or tea.

We’ll explore each stage of the process, from mixing and shaping the dough to choosing the right moment to slice it. You’ll learn how slice thickness and the second bake affect the finished texture, along with practical tips for reducing crumbling and avoiding excessively hard biscotti.

We’ll finish with chocolate dipping and decorating, plus guidance on cooling, storage, and gift packaging. The goal is to help you understand the technique behind biscotti so you can recreate both versions confidently in your own kitchen.

Double Chocolate & Hazelnut Biscotti

Rich cocoa dough, chocolate pieces, and toasted hazelnuts come together in this deeply chocolatey variation. The hazelnuts add crunch and a nutty contrast, while the dark dough creates a striking backdrop for the pale pieces of nut visible in each slice.

We’ll cover working with cocoa-based biscotti dough, shaping it evenly, and assessing the bake when the dough’s dark color makes browning less obvious. Careful slicing and a controlled second bake help create crisp cookies without taking them too far.

To finish, we’ll dip one end of each biscotti in dark chocolate for a polished look and an extra layer of chocolate flavor. These are beautiful on a dessert platter, tucked into a gift box, or served beside an after-dinner coffee.