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Ingredients
| unsweetened baking chocolate squares: 4 oz |
| salted butter: 1/2 cup |
| vanilla extract: 1/2 tsp |
| eggs: 3 (large) |
| granulated sugar: 1 1/4 cups |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1/2 tsp |
| hazelnuts - filberts (whole): 1 cup (chopped) |
| eggs: 1 (white//lightly beaten) |
Chocolate Hazelnut Biscotti
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
65 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350.
- Lightly grease a flat baking sheet.
- Melt chocolate& butter in a heavy saucepan over very low heat; remove from heat& stir in vanilla, and let cool.
- Beat the eggs at medium speed with an electric mixer until they are frothy; gradually add sugar and beat until thick and pale (about 5 minutes).
- Add the chocolate mixture, stirring until blended.
- Combine flour& baking powder; stir into chocolate mixture, then stir in nuts.
- Flour your hands and form the dough into a 13" log.
- Place the log onto the prepared baking sheet and brush with the egg white.
- Bake 45 minutes, until firm to the touch; cool on a wire rack.
- Cut the log with a serrated knife crosswise into 24 half-inch slices, and place flat on an ungreased baking sheet.
- Bake again at 350 for 10 minutes, then turn and bake for another 10 minutes on the other side.
- Remove to a wire rack to cool.