Chocolate-Hazelnut Biscotti

Recipe by ChefOnTheMoon
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READY IN: 1hr 30mins
YIELD: 4 Dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Line heavy large baking sheet with parchment paper.
  • Grind 1/2 cup toasted hazelnuts in processor. Set aside.
  • Whisk flour, cocoa, baking soda, baking powder and salt in large bowl, set aside.
  • Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended.
  • Add flour mixture, mix well.
  • Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
  • Divide dough into 2 equal pieces.
  • Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking).
  • Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes.
  • Maintain oven temperature.
  • Using long wide spatula, transfer baked logs to cutting board.
  • Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
  • Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely.
  • (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.).
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