Chocolate Biscotti

No Recipe Photo Available

Lightly sweet chocolate chip and hazelnut biscotti

Yield: 6 servings

Course:
Occasion:
Theme: ,

Ingredients

  • 2 2/3 cups all purpose flour
  • 1 cup cocoa powder
  • 1 tablespoon baking soda
  • 1/4 teaspoon Kosher salt
  • 2 cups granulated sugar
  • 5 teaspoon ground espresso
  • 5 eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cup chocolate chips
  • 2 cups toasted hazelnuts

Directions

  1. Preheat the oven to 325°. In a large bowl, sift first six dry ingredients together and set them aside.
  2. In a new bowl whisk eggs and vanilla extract together and then pour into sifted ingredients. Add chocolate chips and nuts. Stir until combined.
  3. Turn the batter onto a parchment-lined baking sheet and form it into two separate logs, making them long and flat.
  4. Bake for 25-30 minutes until the top does not yield to pressure when touched. Lower the oven temperature to 225°.
  5. Allow the dough to cool before slicing it into thin cookies with a SHARP bread knife. Put the cookies on another parchment-lined sheet and bake for another 20 minutes until the biscotti are dried out and crisp.
  6. Store in an airtight container for up to a week.

Tips/Techniques

Beverage Suggestions: Because this biscotti is not overly sweet, it pairs well with coffee drinks for dipping, as well as any dessert wine or even a glass of bubbly Prosecco
Presented by: