This
is a biscotti that combines the flavors of coffee, chocolate, and
hazelnuts. Although some may enjoy their biscotti with a glass
of wine, North Americans are more likely to dip this biscotti in their coffee.
The biscotti's crisp and crunchy texture comes from baking the cookies
twice. The first baking sets the dough, while the second baking
dries them out. Their shape comes from forming the dough into
a log shape and once the log has been baked and cooled, it is cut
into slices giving them that distinctive looking curved top and flat bottom. The slices
of biscotti are then returned to the oven until they become dry in
texture. Now, you can vary the length of the second baking. If you like a hard and crunchy biscotti,
perfect for dipping in your coffee, then bake them the full
amount of time. But if you prefer to just nibble on them,
instead of first softening them in your
coffee, you may want to slightly reduce the time of the second baking. These cookies do store for several weeks in an airtight container but
they never seem to last that long in my house.
Preheat oven to 350
degrees F (177 degrees C) and place rack in center of oven. Toast hazelnuts for 10 - 15 minutes or until the skins start to blister. Remove from oven and place hazelnuts in a clean towel and let steam
for about 5 minutes. Then briskly rub the towel back and forth to
remove the skins of the hazelnuts. Let cool and then coarsely
chop. Set aside.
Reduce oven
temperature to 300 degrees F (150 degrees C) and line a baking sheet
with parchment paper.
In a small bowl whisk together the eggs and vanilla extract. Set
aside.
In
the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt,
spices, and espresso powder until combined. Gradually add the egg mixture and beat until a
dough forms, adding the chopped nuts and chocolate chips about halfway through. With floured hands divide
the dough in half. On a lightly floured surface roll each half of dough into a log
about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer logs to the
prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch
(logs will spread during baking). Remove from oven and let cool on a wire rack
for about 10 minutes.
On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into
3/4 inch
(2 cm) slices. Arrange the slices on the baking sheet and bake 10
minutes, turn slices over, and bake another 10 minutes or until firm
to the touch. Remove from oven and let cool. Store in an airtight
container.
Makes about 24 biscotti.
Adapted from Gourmet Magazine
Recipe:
3/4 cup (100 grams) hazelnuts,
toasted, skinned and coarsely chopped
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