Chocolate Hazelnut Biscotti
Biscotti are simple, double-baked Italian cookies. These are dotted with hazelnuts, which complement the deep chocolate flavor. Enjoy as they are or dunked into a cup of your favorite coffee.
Makes
Serving size
Ingredients
1 cup hazelnuts, raw
1 ¾ cups unbleached flour
⅓ cup cocoa powder
1 tablespoon instant espresso powder
1 teaspoon cinnamon
1 teaspoon baking soda
⅛ teaspoon sea salt
3 large eggs
1 ½ teaspoons pure vanilla extract
1 cup light brown sugar, packed
4 ounces semisweet or bittersweet chocolate, coarsely chopped (about ¾ cup)
SPECIAL EQUIPMENT:
Electric stand or hand mixer
Instructions
- Preheat oven to 350°F.
- Prepare a baking sheet with parchment paper.
- Spread hazelnuts onto baking sheet and bake for about 15 minutes or until lightly browned and fragrant – skins will start to blister and peel.
- Remove from the oven and reduce the oven temperature to 300°F. Keep parchment on the baking sheet.
- Chop nuts coarsely and set aside.
- Whisk together flour, cocoa powder, espresso powder, cinnamon, baking soda and salt in a large bowl.
- Beat the eggs and vanilla extract on medium speed for one minute with the electric mixer.
- Add the brown sugar and half the flour mixture and beat thoroughly.
- Add the hazelnuts and chopped chocolate and mix well. Add remaining flour and when dough becomes stiff, turn out onto a floured surface.
- Knead on a floured surface until it comes together into a solid dough. Divide the dough in half.
- On a lightly floured surface. Form each half of dough into a log shape about 10 inches (25 cm) long and 2 inches (5 cm) wide.
- Transfer the logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart.
- Bake approximately 35 to 40 minutes. Remove from the oven when firm to the touch. Cool on a wire rack for 10 minutes.
- Slice using a serrated or sharp knife on a cutting board into ¾-inch (2 cm) slices.
- Arrange the slices cut-side down back onto the baking sheet.
- Bake for 15 minutes. Remove from the oven. Flip the slices over and bake on the second side until crisp and dry, about 15 more minutes.
- Remove from the oven and cool on a wire rack.
Cooking Tip
The cookie dough can be quite sticky. You can dust your hands with flour when forming the dough into logs to keep the dough from sticking to your hands.
Recipe Contributed by FamilyCook Productions
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