Chocolate Hazelnut Biscotti
- 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, coarsely chopped
- 1 cup firmly packed light brown sugar
- 1 3/4 cups flour
- 1/3 cup unsweetened cocoa, preferably dutch process
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup hazelnuts (toasted and coarsely chopped)
- 1/2 cup white chocolate, cut into small pieces (optional)
- Preheat oven to 350u0b0F.
- 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 oven and place nuts in a dish- towel.
- Roll up and let nuts 'steam' for 5 minutes and briskly rub the towel (with nuts inside) to remove the skins from the nuts.
- Cool and then chop coarsely.
- Set aside while you prepare dough.
- Reduce oven temperature to 300u0b0F.
- Line a large baking sheet (12 x 17) 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 bowl of electric mixer combine the eggs and vanilla 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 and white chocolate (if using) when about half mixed.
- On a floured surface divide the dough in half.
- Form each half into a log, 12 inches long.
- Do this by rolling the dough back forth into a cylinder shape with floured hands.
- Transfer the logs to the baking sheet, spacing then well apart (with-wise on the pan) Pat to even the shapes.
- Bake until firm to the touch about 40 minutes (logs will spread during baking).
- Remove from oven, place on wire rack, let cool for 10 minutes.
- Using a long spatula transfer the logs to a cutting board.
- With a serrated knife cut the dough into 3/4 inch thick slices on the diagonal.
- Arrange the slices on the baking sheet.
- Bake 20 minutes at 300u0b0F, turn the slices over and bake until crisp and dry, about 20 minutes longer.
- Let cool on wire rack.
chocolate, brown sugar, flour, unsweetened cocoa, espresso powder, baking soda, salt, eggs, vanilla, hazelnuts, white chocolate
Taken from www.food.com/recipe/chocolate-hazelnut-biscotti-60134 (may not work)