Homemade biscotti flavored with hazelnuts and chocolate pairs perfectly with coffee or tea.
- Prep Time: 30 minutes
- Cook Time: 1 hour, 20 minutes
- Difficulty Rating: Expert
- 4 ounces semisweet chocolate, coarsely chopped
- 1 cup light brown sugar, firmly packed
- 1 ¾ cups all-purpose flour
- ⅓ cup unsweetened Dutch-processed cocoa
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 cup hazelnuts
- ½ cup white chocolate, cut into small pieces
- Preheat oven to 350 degrees. Spread hazelnuts on baking sheet and bake for 15 minutes. Chop into coarse pieces.
- Reduce temperature of oven to 300 degrees. Line a large baking sheet with parchment paper.
- 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 and set aside.
- In the bowl of electric mixer, combine the eggs and vanilla extract 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 when about half mixed.
- On a floured surface, divide the dough in half and form each half into a 12-inch-long log. Transfer the logs to a baking sheet, spacing them well apart and pat to even the shapes.
- Bake until almost firm to the touch, about 40 minutes (they will spread during baking). Remove from oven, place on wire rack and let cool for 10 minutes.
- Using a long spatula, transfer the logs to a cutting board. Using a serrated knife, cut the dough into slices that are 1-inch thick on the diagonal.
- Arrange the slices cut-side down on the baking sheet.
- Bake again – 20 minutes at 300 degrees. Turn the slices over and bake until crisp and dry, about 20 minutes longer. Remove from the oven and cool on wire rack.