Prep 35 mins
Cook 1 hr 10 mins
Recipe Adapted from Emily Luchetti, fine cooking October/November 1994
- 1 3⁄4 cups hazelnuts (9 oz)
- 2 2⁄3 cups flour, unbleached (10.5 oz)
- 1 cup Dutch-processed cocoa powder (3.5 oz)
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 2 cups sugar
- 1 1⁄2 tablespoons dark roasted coffee or 1 1⁄2 tablespoons instant espresso, finely ground
- 2⁄3 cup chocolate chips (4 oz)
- 5 large eggs
- 1 1⁄2 teaspoons vanilla extract
- 12 ounces white chocolate
- Heat the oven to 325°F.
- Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside.
- If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with the towel to remove the skins.
- Set aside to cool.
- Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle.
- Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips.
- In a separate bowl, lightly whisk together the eggs and vanilla extract.
- With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together.
- Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand.
- Divide the dough into four equal parts.
- With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter.
- Place the logs 4 inches apart on greased or parchment lined baking sheets.
- Bake the logs at 325°F for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet.
- Remove the baking sheets from the oven and reduce the temperature to 300°F.
- Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices.
- Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed.
- Transfer the biscotti to a rack to cool.
- While the biscotti are cooling, chop the white chocolate and melt in a microwave on low power or in a double boiler.
- With a knife, spread white chocolate on one cut side of each cooked biscotti.
- Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet.
- Allow the chocolate to harden.
- Peel the biscotti from the parchment and store in an airtight container.