Chocolate Hazelnut Biscotti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Chocolate Hazelnut Biscotti have a really nice crisp and crunchy texture which, of course, makes them perfect for softening in our coffee. You can vary how crunchy these cookies are by how long you leave them in the oven during the second baking. Read more . If you like them really dry and crunchy bake them the full amount of time stated in the recipe. However, for a softer biscotti, reduce the second baking by a few minutes on each side. These biscotti look and taste especially good when you dip the ends of each biscotti in melted white chocolate. Ingredients:
1 cup (150 grams) hazelnuts |
4 ounces (120 grams) semisweet or bittersweet chocolate, coarsely chopped |
1 cup (210 grams) firmly packed light brown sugar |
1 3/4 cups (230 grams) all-purpose flour |
1/3 cup (30 grams) unsweetened cocoa powder |
1 tablespoon (4 grams) instant espresso powder |
1 teaspoon (5 grams) baking soda |
1/4 teaspoon salt |
3 large eggs |
1 1/2 teaspoons pure vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (177 degrees C). To toast hazelnuts: spread on a baking sheet and bake for about 15 minutes or until lightly browned and the skins begin to blister and peel. Remove from oven and place the nuts in a clean 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.
2. Reduce the oven temperature to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.
3. In a food processor, fitted with a metal blade, place the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine.
4. In a large bowl, sift or whisk together the flour, cocoa powder, espresso powder, baking soda and salt.
5. In the bowl of your electric mixer, or with a hand mixer, beat the eggs and vanilla extract until combined (about 30 seconds). Add the chocolate/sugar mixture and the flour mixture and beat until a stiff dough forms, adding the hazelnuts about half way through mixing.
6. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log 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 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.
7. 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.
8. These are wonderful with a white chocolate glaze: Melt 3 ounces (90 grams) of chopped white chocolate in a small metal bowl placed over a saucepan of simmering water. Watch carefully as white chocolate can burn easily. Stir to melt. Dip one end of the biscotti into the chocolate and let it dry, on a parchment-lined baking sheet.
9. Store in an airtight container for several weeks.
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