Chocolate Hazelnut Biscotti

Judith Hannemann — Sun, 16 Dec 2012 17:46:00 +0000

Yes, another
biscotti recipe! This one isn’t as simple as the last entry, but it’s
well worth the time invested in making them because they are just…in a
word…WONDERFUL.

I adapted this recipe from one I found from Joy of Baking.

Chocolate Hazelnut Biscotti

1 cup hazelnuts
4 oz bittersweet or semi-sweet chocolate, coarsely chopped
1 cup packed light brown sugar
1 3/4 cup flour
1 1/2 tbs instant coffee
1 tsp baking soda
1/4 tsp salt
3 eggs
1/3 cup cocoa (not Dutch process)
1 tsp vanilla

Preheat
oven to 350 degrees. Line a baking sheet with parchment paper. Place
hazelnuts on the prepared sheet and toast for 15 minutes. Remove nuts
to a clean dishtowel placing nuts on one half of the towel, then folding
the other half of the towel over the nuts so they “steam.” Let nuts
steam 5 minutes, then gently rub the nuts to remove the skins (hint–this
will be messy so try to keep the skins on the towel). Place de-skinned
nuts on a cutting board and coarsely chop them. Set aside.

Place brown sugar and coarsely chopped chocolate in a food processor and process until chocolate is finely processed.

In a medium bowl, combine the cocoa, flour, salt, instant coffee and the baking soda. Use a whisk to combine them well.

Preheat oven to 300 degrees. Line a large baking sheet with parchment.

With
electric mixer, in a large bowl, beat eggs and vanilla for about one
minute. Add the flour mixture, beat for about one minute then add the
hazelnuts. Beat again until well combined. The dough will be very
stiff. Use a GOOD stand mixer.

Flour
your hands and divide the dough in half. On a lightly-floured surface,
roll one half of the dough into a log 10-inches long and 2-inches
wide. Place on prepared sheet. Repeat with second half of dough placing logs about 3 inches apart.

Bake
at 300 degrees for 35-40 minutes or until tops of biscotti are almost
firm. Remove from oven and cool on sheet 10 minutes. When cooled take a
sharp knife and cut in 3/4-inch slices on a slight diagonal. Turn
biscotti on one side, place back in the oven and toast for 15 minutes.
Turn the biscotti and toast for an additional 15 minutes. Remove to
rack to cool completely.

Mine
are glazed with a white chocolate drizzle and a dark chocolate
drizzel. To make the white chocolate drizzle, take 3/4 cup white baking
morsels and microwave on HIGH for 3 minutes. Stir until completely
smooth. You may have to microwave an additional 30 seconds. Drizzle
over tops of biscotti.

To
make the dark chocolate glaze, microwave 3/4 cup of semi-sweet morsels
with a scant 1 tbs of shortening for 1 minute. Stir. An additional 30
seconds may be required depending on the wattage of your oven. Drizzle
over tops of biscotti.

Let glazes set and serve with strong coffee. Makes about 24 biscotti.

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Chocolate Hazelnut Biscotti