Double-Chocolate Hazelnut Biscotti
From jo_jo_ba 18 years ago
- 40 minutes to make
- Serves 40
These are rich tasting and are very crisp and crunchy which, of course, is what biscotti are all about. You can vary how crunchy these cookies are by how long you leave them in the oven during second baking.
Ingredients
- 6 oz shelled and roasted hazelnuts shopping list
- 1 cup whole-wheat flour shopping list
- ¾ cup flour shopping list
- 3 oz miniature dark chocolate chips shopping list
- ½ cup unsweetened cocoa shopping list
- 1 tbsp instant coffee powder shopping list
- 1 tsp baking soda shopping list
- ¼ tsp table salt shopping list
- ½ cup sugar shopping list
- ½ cup brown sugar shopping list
- 2 large eggs shopping list
- 2 medium egg whites shopping list
- 1 tbsp vanilla extract shopping list
How to make it
- Preheat oven to 350°F.
- Line 2 large baking sheets with foil and spray the foil with non-stick cooking spray. Adjust the oven racks to divide the oven into thirds.
- In a food processor, combine ½ the hazelnuts, flour, ½ the chocolate chips, cocoa, coffee powder, baking soda and salt.
- Process until nuts are finely ground; transfer dry ingredients to a large bowl.
- In the same food processor (no need to clean), combine sugars, eggs, egg whites and vanilla until slightly thickened.
- Add dry ingredients. Stir in remaining hazelnuts and chocolate chips.
- Make 2 ropes of batter on each baking sheet, with space in between.
- Bake, reversing baking sheets once, until firm, about 17 minutes. Reduce oven to 300°F.
- Place logs on a cutting board. Cut with a serrated knife on diagonal into ½” slices.
- Place slices upright on baking sheets. Bake 20-25 minutes.
- Cool completely on wire racks. Store in an airtight container.
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