Chocolate Hazelnut Biscotti
- 1 cup whole hazelnuts, preferably blanched
- 2 1/2 cups flour, plus flour for work surface
- 1/2 cup Dutch-style cocoa powder
- 1 tablespoon espresso powder
- Pinch of salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 4 large eggs
- 1 13 cups sugar
- Preheat oven to 350 degrees.
- Spread hazelnuts on baking sheet and toast about 10 minutes, until lightly browned.
- If hazelnuts are not blanched, toast them until the skins begin to crack, then remove them from oven and wrap them in clean linen or cotton towel (not terrycloth).
- Rub hot nuts to remove most of the skin.
- Set toasted nuts aside.
- Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside.
- Beat eggs lightly, just until blended, in mixing bowl with whisk or in electric mixer.
- Remove two tablespoons of egg mixture to small dish and set aside.
- Beat sugar into remaining eggs until blended.
- Stir in flour mixture to form soft dough.
- Divide the dough in half and place one portion on a well-floured work surface.
- With floured hands, pat it into a six-inch square.
- Scatter half the hazelnuts on the dough and press them into the surface.
- Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long.
- Line the baking sheet with parchment paper and place the roll of dough on the baking sheet.
- Repeat with the remaining dough.
- Brush the tops of both rolls with the reserved egg.
- Place in the oven and bake about 15 minutes, until golden and firm to the touch.
- Transfer to a cutting board and cut on an angle into slices one-half-inch thick.
- Return the slices to the baking sheet, standing them up, and return them to the oven.
- Bake another 20 minutes, until they are crisp and dry.
- Allow to cool completely before storing or serving.
whole hazelnuts, flour, dutch, espresso powder, salt, baking soda, baking powder, eggs, sugar
Taken from cooking.nytimes.com/recipes/945 (may not work)