Triple Chocolate Biscotti

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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