Recipe

Chocolate Hazelnut Biscotti Recipe

Add Step-by-Step Photos	Roger / All my dishes 1 year, 4 months ago This recipe makes 30 divine chocolate biscotti. Vary your bake time depending on how "crunchy" you like your biscotti. If you like the extra-crunchy (like me) then follow the bake time in this recipe. Prep:25m Cook:40m Servings:30	Roger
	biscotti cookie coffee

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zena824

thetacofae

roger

staceyfish

Ingredients

1 cup firmly packed light brown sugar

1 3/4 cups all-purpose flour

4 oz semisweet or bittersweet chocolate, coarsely chopped

1/3 cup unsweetened cocoa, preferably Dutch-processed

1 teaspoon baking soda

1 tablespoon instant espresso powder

1/4 teaspoon salt

1 cup hazelnuts (toasted and coarsely chopped)

3 large eggs

1 1/2 teaspoons pure vanilla extract

Directions

Preheat oven to 350 degrees F (180 degrees C). To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake. Remove from the oven and place nuts in a dish towel. Roll up the towel and let the nuts 'steam' for 5 minutes and then briskly rub the towel (with nuts inside) to remove the skins from the nuts. Cool and then chop coarsely. Set aside while you prepare the dough.

Reduce temperature of oven to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.

In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.

Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend, about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts about half way through mixing.

On a floured surface divide the dough in half. Form each half into a log 12 inches (30 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 - 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.

Using a long spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.

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Comments

hottamale 1 year ago said:
Chocolate...yum! Hazelnuts...yum! Biscotti...my favorite cookie! Thanks for posting!

staceyfish 10 months, 1 week ago said:
I love the flavor of chocolate and hazelnuts, and it comes together perfectly in these cookies! I like your recommendation for the crispier biscotti -- chocolate biscotti is so much better crunchy. Thanks for giving me a new favorite biscotti recipe!

pinkpasta 8 months, 3 weeks ago said:
I've wanted to learn how to make biscotti for a very long time. I think it's time to learn! Looks really great!

dond 8 months, 2 weeks ago said:
This sounds great. I love making biscotti and this recipe appears to be perfect. I can't wait to give it a shot this weekend.

Postscript: I made a batch of these over the weekend. Perfect! The texture is just right, and the taste is not sickly sweet or "chocolaty." Among the thousands of biscotti recipes out there, this one is definitely a keeper. The biscotti hold up to espresso, keep their crunch (even after several days), and definitely become habit-forming.

thetacofaery 2 months, 1 week ago said:
I will be making these very soon, and i can't wait!! thank you for posting

silentwriter 1 month, 3 weeks ago said:
One of my friends loves Biscotti so I'm saving this and printing it out. Thanks for sharing.

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