Chocolate Hazelnut Biscotti: Preheat oven to
350 degrees F (177 degrees C). To toast hazelnuts: spread on a
baking sheet and bake for about 15 minutes or until lightly browned
and fragrant, and the skins start to blister and peel. Remove from oven and cover the nuts
clean dish towel.
Let the nuts 'steam' for 5 minutes and then
briskly rub the towel (with nuts inside) to remove the skins from
the nuts. Cool and then chop coarsely.
Reduce the oven temperature to 300 degree F (150 degrees C).
Line a large baking sheet with parchment paper.
In a food processor, fitted with the metal blade, place the coarsely chopped chocolate and brown sugar and process until the chocolate is
Then, in a large bowl, sift or whisk together the flour, cocoa
powder, baking soda and salt.
In the bowl of your electric mixer, or with a hand
mixer, beat the eggs and vanilla extract until combined (about one
minute). Add the chocolate/sugar mixture and the flour mixture and
beat until a stiff dough forms, adding the hazelnuts about half way
With floured hands divide the dough in half. On a lightly floured
surface roll each half of dough into a log shape about 10 inches (25 cm)
long and 2 inches (5 cm) wide. Transfer the logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart.
Bake until almost firm to the touch, about 35 - 40
minutes (logs will spread during baking). Remove from the 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 or sharp knife cut the dough into slices 3/4 inch (2 cm) thick on
the diagonal. Arrange the slices cut-side down on the baking sheet. Bake
15 minutes. Turn the slices over and bake until crisp and dry, about
minutes. Remove from oven and let cool on wire rack.
These are wonderful with a white chocolate glaze:
Melt 3 ounces (90 grams) of chopped white chocolate in a small metal
bowl placed over a saucepan of simmering water. Dip one end of the
biscotti into the chocolate and let it dry, on a parchment-lined
baking sheet. Store in an airtight container for several
Makes about 30 biscotti
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Williams-Sonoma Kitchen Library. Cookies & Biscotti. Weldon Owen
Inc. San Francisco: 1993.