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Ingredients
| all-purpose flour (unsifted): 2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking soda: 1 tsp |
| baking powder: 1/2 tsp |
| salt: 1/4 tsp |
| salted butter: 6 Tbl (at room temperature) |
| granulated sugar: 1 cup |
| eggs: 2 |
| eggs: 1 (white) |
| hazelnuts - filberts (whole): 1 cup (chopped) |
| bittersweet baking chocolate squares: 6 oz (coarsely chopped) |
Chocolate and Hazelnut Biscotti
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
75 min -
Servings
48 serving(s)
Tags
- Preheat your oven to 375°F
- Line two baking trays with parchment paper and set aside.
- Sift together flour, cocoa powder, baking powder, baking soda and salt into a large bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter for 2 minutes.
- Add sugar and beat on medium speed until light and fluffy.
- Add 2 eggs, one at a time and beat until incorporated.
- Add flour mixture gradually and mix until combined.
- Add the chopped hazelnuts and chocolate and mix with a wooden spoon.
- Flour your hands (the dough is quite sticky) and turn out dough onto a lightly floured surface.
- Cut in half and shape each piece into a 12 inch log.
- Place them onto the baking trays and flatten them slightly.
- Lightly beat the egg white and brush the logs.
- Sprinkle generously with sugar.
- Bake the logs, rotating trays half way through for 25 minutes.
- Transfer the logs onto a cutting board and let cool for 20-30 minutes.
- Reduce the oven temperature to 300°F Cut the logs crosswise to half an inch thick slices.
- Place on a wire rack and bake for 30 minutes.