This simple twice baked chocolate biscotti recipe has a perfect crunch and crispy texture and makes them ideal for dunking into your favourite hot beverage.

Servings: 72 biscottis

Ingredients:

• 1 cup hazelnuts raw

• 2 1/2 cups all purpose flour

• 1/2 cup unsweetened cocoa

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup butter softened

• 1 cup granulated sugar

• 3 eggs room temperature

• 2 tsp vanilla extract

• 4 oz bittersweet chocolate

Directions:

• Preheat oven to 325 degrees (Position rack in the center)

• Line a large baking sheet with parchment paper

• Spread hazelnuts on a baking sheet and toast in the oven for about 12-15minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. rub hazelnuts together to remove skin.

• Increase oven temperature to 350 degrees.

• In a medium bowl, sift and whisk together the dry ingredients (flour, cocoa, baking powder and salt) Set aside.

• In a large mixing bowl or bowl of an electric mixer fitted with a paddle attachement, beat butter and sugar until fluffy.

• Beat in eggs, one at a time

• Add vanilla extract

• Add flour mixture to egg mixture with a wooden spoon until just incorporated (do not over mix)

• Fold in choppeed hazelnuts and chopped chocolate

• Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 15 inch log. Flatten each biscotti log until 1 1/2 inches wide.

• Transfer to a cutting board

• Use a serrated knife, slice cookies at an angle about 1/2 inch thick.

• Place the sliced cookies back on the baking sheets and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crispier they get) Turn them over at around the 10 minute mark

• Remove from oven and enjoy!