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chocolate hazelnut biscotti

sweetpotato's picture

This is from Once Upon a Tart.  Tried it today for the first time.  They are very good!


Chocolate-Chip Hazelnut Biscotti


"These are great dipped in espresso. They're denser and sweeter than traditional Italian biscotti."


6 T unsalted butter, softened


1 1/4 C sugar


3 large eggs


2 T strong brewed coffee, at room temperature


2 t vanilla extract


4 2/3 C unbleached AP flour


2 1/4 t baking powder


1 1/2 t cinnamon


1/4 t nutmeg


1/8 t salt


3/4 C whole hazelnuts


1 1/4 C semisweet chocolate chips (or 7 1/2 oz good-quality dark chocolate, broken into pieces)


 


1. Position oven rack in center, preheat oven to 350 F. Line baking sheet with parchment paper.


2. Cream the butter and sugar together in a big bowl until they are fluffy and light lemon-yellow in color, about 5 minutes. With the mixer on low speed, beat in the eggs one at a time, then add the coffee and vanilla.


3. In a separate bowl, whisk the flour, baking powder, spices and salt together. Slowly add these ingredients to the wet ingredients until they are almost combined. Add the nuts and chocolate chips; continue to mix until the dough comes into a ball.


4. Place the dough on a flour-dusted work surface. Dust your hands with flour and roll the dough into a log 4 inches in diameter and 14 inches long.


5. Carefully lift the log onto the baking sheet lined with parchment, place on the center rack in the oven. Bake for 35 minutes (until the top of the log is golden brown and feels firm when you press it with your finger).


6. After removing from oven, place the baking sheet on a wire rack to and let the log cool to room temperature.  When cool, move it to a cutting board. Using a serrated knife, cut the log on a slight diagonal into 1/2" slices. (If the log isn't cooled, the melted chocolate will make a mess of your biscotti as you're cutting them.)


7. Line up the slices on a baking sheet cut side down. Return to the oven and bake for another 30 minutes (until they are crisp and golden brown throughout.)


8. After removing the baking sheet from the oven, place it on a wire rack to the let biscotti cool on the sheet.