CHOCOLATE HAZELNUT BISCOTTI
Yield 20
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Spread hazelnuts on baking sheet and toast about 10 minutes, until lightly browned. If hazelnuts are not blanched, toast them until the skins begin to crack, then remove them from oven and wrap them in clean linen or cotton towel (not terrycloth). Rub hot nuts to remove most of the skin. Set toasted nuts aside. 2. Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside. 3. Beat eggs lightly, just until blended, in mixing bowl with whisk or in electric mixer. Remove two tablespoons of egg mixture to small dish and set aside. Beat sugar into remaining eggs until blended. Stir in flour mixture to form soft dough. 4. Divide the dough in half and place one portion on a well-floured work surface. (She is not kidding about this.) With floured hands, pat it into a six-inch square. Scatter half the hazelnuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Line the baking sheet with parchment paper and place the roll of dough on the baking sheet. Repeat with the remaining dough. Brush the tops of both rolls with the reserved egg. 5. Place in the oven and bake about 15 minutes, until firm to the touch. (This took me until 20 to 25 minutes.) Transfer to a cutting board and cut on an angle into slices one-half-inch thick. (I found that letting them cool for five minutes made this easier, as well as a sharp knife with a tight serrate.) Return the slices to the baking sheet, laying them on their cut sides, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.
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Ten Thomas
[email protected]I'm not a huge fan of chocolate, but I loved these biscotti. The hazelnut flavor really shines through.
Araballa Palmer
[email protected]I've never made biscotti before, but this recipe was easy to follow and the results were delicious.
Noor Khaliq
[email protected]These biscotti are the perfect combination of crunchy and chewy.
Adelina Villarreal
[email protected]I'm so glad I found this recipe. These biscotti are amazing!
Sitaram Shah
[email protected]These biscotti are the perfect treat to enjoy with a glass of milk.
ERNEST KIZITO
[email protected]I would love to try this recipe with white chocolate chips next time.
Ollie Cafe
[email protected]These biscotti are the perfect gift for any chocolate lover.
Sujn Ahmed
[email protected]I can't wait to try this recipe with different types of nuts.
A Y
[email protected]These biscotti were a great way to use up some leftover chocolate chips.
rico thomas
[email protected]I would definitely recommend this recipe to anyone who loves chocolate and hazelnut.
Julian Soto
[email protected]These biscotti were the perfect treat to serve with my morning coffee.
Rana Haider
[email protected]Overall, I really enjoyed these biscotti. They were easy to make and tasted great.
Haroon Tanveer
[email protected]I found the recipe to be a bit confusing, but the biscotti turned out great in the end.
MD tarikul Mia
[email protected]These biscotti were a bit too dry for my taste, but the flavor was good.
Stephen Ntim
[email protected]I love the combination of chocolate and hazelnut in these biscotti. They're the perfect balance of sweet and nutty.
Rajesh Khadayat
[email protected]These were delicious! I used dark chocolate chips instead of semi-sweet, and they turned out perfectly. I'll definitely be making these again.
jewel uddin
[email protected]I've made these biscotti several times now, and they're always a hit. They're so easy to make, and they're the perfect treat to have on hand for a quick snack or dessert.
Affan Mayo
[email protected]These biscotti turned out amazing! The chocolate and hazelnut flavors were perfectly balanced, and the biscotti were the perfect texture - crispy on the outside and chewy on the inside.