Prep 15 mins
Cook 50 mins
Recipe from Nick Malgieri
- 236.59 ml sugar
- 354.88 ml chopped skinned hazelnuts
- 118.29 ml alkalized cocoa powder (Dutch process)
- 226.79 g milk chocolate, cut into 1/4-inch pieces
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 0.25 ml salt
- 4 large eggs
- 4.92 ml vanilla extract
- Set a rack in the middle level of the oven and preheat to 325 degrees.
- Cover 2 large cookie sheets or jelly roll pans with parchment or foil and set aside.
- Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.
- Mix the flour, baking powder, and salt and sift into a mixing bowl.
- Stir in the ground mixture.
- Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
- On a lightly floured surface, press dough together.
- Divide dough in half and roll each half into a log the length of the pans you are using (14 to 18 inches).
- Place each log on a pan and flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.).
- Bake until well risen and firm, about 30 minutes.
- Cool the logs on the pans.
- After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife.
- Place back on paper-lined pans, cut side down, and bake again until dry and crisp, about 20 minutes.
- Cool on pans and store in a tin or plastic container with a tight-fitting lid.
Wow, Charlotte, made these wonderful Biscotti for ZWT4 . I did two batches, one where I followed the recipe exactly and one where I successfully substituted the sugar with Splendar, and left 1/3 of the hazelnuts and 1/3 of the chocolate in chunks, mixing them in at the end. Both versions was gone in matter of hours. Thank you so much for posting.