Recipe

Chocolate-hazelnut Biscotti Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350°F.
Step #2 Line heavy large baking sheet with parchment paper.
Step #3 Grind 1/2 c toasted hazelnuts in processor.
Step #4 Set aside.
Step #5 Whisk flour, baking soda, baking powder & salt in large bowl, cocoa, set aside.
Step #6 Beat butter & sugar in another large bowl to mix.
Step #7 Add eggs & vanilla & almond extracts & beat until well mixed.
Step #8 Add flour mixture, mix well.
Step #9 Mix in 1 c whole toasted hazelnuts, chocolate chips & 1/2 c ground hazelnuts.
Step #10 Divide dough into 2 equal pieces.
Step #11 Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log.
Step #12 Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking).
Step #13 Bake until logs feel firm when tops are carefully pressed, about 35 mins.
Step #14 Cool logs on baking sheet 15 mins.
Step #15 Maintain oven temperature.
Step #16 Using long wide spatula, transfer baked logs to cutting board.
Step #17 Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
Step #18 Arrange slices, cut side down, on 2 baking sheets.
Step #19 Bake biscotti until firm, about 15 mins.
Step #20 Transfer to racks & cool completely.
Step #21 (Chocolate-Hazelnut Biscotti can be prepared ahead.
Step #22 Store in airtight container up to 4 days, or wrap in foil wrap & freeze in resealable plastic bags up to 3 weeks.
Step #23 ).
Enjoy the Chocolate-Hazelnut Biscotti recipe

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