Recipe
Double-chocolate Hazelnut Biscotti Recipe
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Jo_jo_ba / All my dishes 8 months, 1 week ago
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.
Prep:20m Cook:40m Servings:40
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 Jo_jo_ba |
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Ingredients
- 6 oz shelled and roasted hazelnuts
- 1 cup whole-wheat flour
- ¾ cup flour
- 3 oz miniature dark chocolate chips
- ½ cup unsweetened cocoa
- 1 tbsp instant coffee powder
- 1 tsp baking soda
- ¼ tsp table salt
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs
- 2 medium egg whites
- 1 tbsp vanilla extract
Directions
- 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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itsajourney 8 months, 1 week ago said:
This looks great - will be great for a baby shower that I am planning for soon! Thanks!
linebb956 8 months, 1 week ago said:
Bookmarking for our Christmas baskets.. I love recipes using the processor!
jo_jo_ba 5 months, 1 week ago said:
Amount Per Serving
Calories: 85.4
Total Fat: 4.0 g
Cholesterol: 10.6 mg
Sodium: 7.4 mg
Total Carbs: 11.5 g
Dietary Fiber: 1.2 g
Protein: 2.2 g