Slightly-sweet but pack a nice wallop of chocolate flavor, excellent dipped in coffee.
Ingredients
- 3 cup water
- 2 tbsp baking soda
- 1 cup hazelnuts whole, preferably blanched
- 2 1/4 cup flour
- 3/4 cup cocoa powder
- 1 tbsp espresso powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 4 eggs large
- 1 cup sugar
- 3/4 cup dark chocolate
Servings: cookies
Instructions
- Preheat oven to 350 degrees. Boil water, then add baking soda and raw hazelnuts. Leave in 3 minutes then drain and rinse the nuts well under cool water. Rub in a clean cotton towel until the nuts are dry and all the skins have come off. Spread hazelnuts on baking sheet and toast about 10 minutes, until lightly browned. Set toasted nuts aside.
- Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside.
- Beat eggs lightly, just until blended, in mixing bowl with whisk. Remove two tablespoons of egg mixture to small dish and set aside. Beat sugar into remaining eggs until blended. Gradually stir in the dry ingredients, then mix in the chopped chocolate until the dough holds together.
- Divide the dough in half and place one portion on a well-floured work surface. 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. Gently flatten the tops of the logs then brush the tops with the reserved egg.
- Place in the oven and bake about 20 - 25 minutes, until firm to the touch. Remove from oven and let cool 15 minutes. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, laying them on their cut sides, and bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.
Recipe Notes
Adapted from http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/ and http://www.davidlebovitz.com/2009/01/chocolate-biscotti/