Chocolate biscotti with hazelnuts
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
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!