Chocolate Hazelnut Biscotti
We’re heading toward cookie season! I like to call the photo above, “It’s good to have a spare” - when the cookies are this rich, crisp, and chocolatey, around 19 spare biscotti seems about right to me ;) With espresso powder, chopped chocolate and hazelnuts mixed into the batter they hold their own when paired with a strong cup of coffee or latte.
Hazelnuts are a classic choice for biscotti, but if you can’t find them walnuts, pecans, or almonds are all good options. Just make sure you toast any nut before you add them to the batter. Like any biscotti, these have 2 separate baking cycles so make sure to read through the recipe and allow time for both. Make sure your melted butter has time to cool a little before you add it to the eggs, you don’t want to cook the eggs!
Love biscotti? Check out these Lemon Cranberry Biscotti
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Photos by Daniel Marks
Chocolate Hazelnut Biscotti Recipe:
Yield:
20 cookies
Difficulty:
Easy
Ingredients
210 grams all purpose flour
50 grams Dutch Process cocoa*
1 tsp baking powder
¼ tsp fine kosher salt or table salt
¼ tsp espresso powder
3 large eggs, room temperature
200 grams granulated sugar
55 grams (4 TBSP / ½ stick) unsalted butter, melted and slightly cooled
1 tsp vanilla extract
¾ cup chopped chocolate - I used a mix of white and dark chocolate
¾ cup hazelnuts
*Regular unsweetened cocoa will work too, but Dutch Process has an added richness in flavor.
Instructions:
Preheat oven to 325° F and line a baking sheet with parchment paper.
Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
In a large bowl, whisk together flour, cocoa, baking powder, salt and espresso powder. Set aside.
In a separate bowl, or the bowl of your stand mixer, whisk eggs on high speed until fluffy and pale yellow in color, 2-3 minutes. Reduce speed to low and add the sugar in 3 additions making sure each is fully blended before adding the next addition. Slowly stream in the melted butter, then the vanilla mixing just until all ingredients are combined. On low speed, add flour mixture in 2 additions until just combined and a dough starts to form. Fold in chocolate chips and hazelnuts.
Turn the dough out onto a lightly floured surface and pat it into a ball. It may help to slightly dampen your hands. Place the ball onto the prepared baking sheet and pat into a 5 x 15 inch log. (I find it useful to use bowl scrapers to shape biscotti dough into rectangles.)
Bake for 20-25 minutes or until slightly risen, firm when gently pressed, and the top begins to crack. Transfer to a wire rack and let cool for 30 minutes. Using a serrated knife, cut logs into ¾-inch slices.
Place the slices cut-side-up on the baking sheet and bake again for 12-15 minutes until crisp. Let cool completely on a wire rack.
Store cookies in an airtight container, freeze after a week.
Photo by Daniel Marks
