Chocolate Hazelnut Biscotti Recipe
By Engineer Baker
Chocolate Hazelnut Biscotti
(adapted from Dorie Greenspan's Baking from my home to yours)
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 stick unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup chopped toasted hazelnuts
- 1/2 cup cacao nibs
- sugar, for dusting
Directions
Center a rack in the ovena nd preheat the oven to 350F. Line a baking sheet with parchment or a silicone mat.
Sift together the flour, cocoa, espresso powder, baking soda, baking powder, and salt.
Cream together the butter and sugar; the mixture may be crumbly. Scrape down the sides of the bowl, add the eggs and vanilla, and beat for a minute or two; don't worry if the mixture looks curdled. Mix in the dry ingredients just until they disappear. Mix in the chopped hazelnuts and cacao nibs.
Divide the dough in half. Working with one half at a time, pat the dough into logs 12 inches long and 1/2 to 1 inch high. Either do this on the baking sheet (like I did), or shape on the counter and then carefully transfer to the baking sheet. Sprinkle each log with a little sugar.
Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack - and that's just fine. Remove the baking sheet from the oven, put it on a cooling rack, and cool the logs for about 20 minutes.
Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 and 3/4 inch thick. Stand the slices up on the baking sheet - you'll have an army of biscotti - and bake the cookies again, this time for just 10 minutes.
Transfer the biscotti to a rack to cool.
EmoticonEmoticon