Prep 30 mins
Cook 1 hr 5 mins
I've made these a few times. They're hard - great to dunk in a cup of coffee. And very good. Inspired by a recipe from FineCooking #5.
- 9 ounces hazelnuts
- 2 2⁄3 cups unbleached all-purpose flour
- 1 cup Dutch-processed cocoa powder
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 2 cups sugar
- 1 1⁄2 tablespoons instant espresso
- 4 ounces chocolate chips
- 5 large eggs
- 1 1⁄2 teaspoons vanilla extract
- 12 ounces white chocolate
- Preheat oven to 525 degrees and toast hazelnuts 15 minutes on a cookie sheet.
- Cover nuts 10 minutes and then peel by rubbing together.
- Put flour, cocoa, baking soda, salt, sugar and coffee in a blender and mix.
- Add nuts and chocolate chips.
- In separate bowl beat eggs and vanilla then add to the mixer slowly.
- Finish mixing with flour-covered hands in a bowl.
- Divide into four parts and roll on flour-covered board into logs about 10-inches long and 2-inches thick.
- Spray cookie sheet with cooking spray and put on logs.
- Bake at 325 degrees for 35-40 minutes until sides are firm and inside cracks no longer look wet.
- Remove and cool logs for 10 minutes.
- Slice diagonally into 3/4-inch thick pieces.
- Place the pieces flat on a baking sheet.
- Reduce oven temperature to 300 degrees.
- Bake biscotti 25 minutes.
- Cool on rack.
- Chop white chocolate and microwave until melted, 1-2 minutes.
- With knife, spread white chocolate on biscotti (one side).
- Place chocolate side down on parchment-lined baking sheet or waxed paper.
- Store in air-tight container.