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FOODBUZZ
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Chocolate and Hazelnut Biscotti
November 19th, 2007 | Category: Baked Goods, Chocolate, Cookies
About a year ago, I used to bake 10-20 batches of biscotti per week (I didn’t eat them all). Then I started having biscotti nightmares. Logs sticking to my hands.. Flour everywhere. Chop, chop, chop… Bake and slice and bake and slice…
After I started having these nightmares, I stopped baking biscottis for a while. Then, last week, I received a comment on my previous biscotti post and realized how long it has been the last time I baked these rock-hard goodies.
So I baked another batch today and enjoyed with a strong cup of coffee. This one has cocoa as well as chopped chocolate on top of the previous recipe and that automatically makes it better.
Enjoy!
Chocolate and Hazelnut Biscotti
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 egg white
- 1 cup hazelnuts, chopped
- 6 oz bittersweet chocolate, coarsely chopped
Method
- Preheat your oven to 375 F. Line two baking trays with parchment paper and set aside.
- Sift together flour, cocoa powder, baking powder, baking soda and salt into a large bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter for 2 minutes. Add sugar and beat on medium speed until light and fluffy. Add 2 eggs, one at a time and beat until incorporated.
- Add flour mixture gradually and mix until combined.
- Add the chopped hazelnuts and chocolate and mix with a wooden spoon.
- Flour your hands (the dough is quite sticky) and turn out dough onto a lightly floured surface. Cut in half and shape each piece into a 12 inch log.
- Place them onto the baking trays and flatten them slightly.
- Lightly beat the egg white and brush the logs. Sprinkle generously with sugar. Bake the logs, rotating trays half way through for 25 minutes. Transfer the logs onto a cutting board and let cool for 20-30 minutes.
- Reduce the oven temperature to 300 F. Cut the logs crosswise to half an inch thick slices. Place on a wire rack and bake for 30 minutes.
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Those biscotti look amazing Cenk! My auntie just sent me a bag of hazelnuts from her garden, so I know what I’ll be doing with them - thanks for the recipe.
Gosh I love your blog!! Your work, photos and words! I don’t make biscotti too often, but the last time I did they were chocolate-lavendar. They definately didnt look as good as yours though (even though yours are only chocolate & hazelnut)!
Beautiful!!! I’ve never made biscotti before, but these look like they should be my first!
I haven’t made biscotti in ages. Actually, it’s on my to-do list right now. Yours look delicious! I love chocolate and hazelnuts. Yum!
I’ve seen a whole bunch of biscotti in the food blogging world lately…and this one looks the best!
Hi Cenk, Have u ever tried “Chocolate and Hazelnut Biscotti” with Turkish Delight ?
Let me know !!!!!!
Inne - I hope you enjoy the recipe as much as I did.
Marianna - Lavender with chocolate.. Sounds like a great combination. I must try soon.
Katie B. - Glad you like them.
Jennifer - Thanks!
Hillary - That’s very nice to hear. Thank you!
Philippe - No I haven’t. But that sounds like a great idea!
Amazing photos—yum!
Hi! My first time here! I love your blog, it’s full of lovely recipes and I am just oggling all of them!:)
-Mansi
http://funnfud.blogspot.com
Cenk,
Will you PLEASE add a ‘Print this Recipe’ button?
I’ve never baked biscotti before but I’ve eaten a fair share of it. The recipe looks easy enough and if they turn out looking as good as yours I’m sure they’ll totally rock. Strong coffee…yuuummm!
[…] Chocolate and Hazelnut Biscotti at Cafe Fernando […]
How long will these keep for do you think?
My favorite combination in a biscotti, chocolate and hazelnuts. A classic that never go out of style. Comfort, like an afternoon spent chatting with a good friend. Well, you get the point!
I haven’t made biscotti in ages either and it’s certainly about time that I did!
They look amazing, Cenk - delicious!
Hey Cenk,
I just stumbled on your site and I’m a huge fan already!
I’ve struggled with biscotti because it’s such a question of texture. You want it to soften up in the coffee, but not disintegrate, and you don’t want them too hard. Moreover, since they harden when they cool, it’s tough to judge when they’re done!
I have a green tea and ginger recipe I’m fond of (http://chocolateshavings.ca/?p=102) but I will try your take on them for sure!
Jep, Mansi, Sherry - Thank you.
Jill - Good idea. I wanted to put one during the site redesign but didn’t have the time for it yet.
Sarah - These cookies can be kept in an airtight container for at least a week.
Oliver - Your combination sounds very tempting. I should try that the next time.
I just cranked out several dozen espresso biscotti today and boy, did the house smell good! I though I was done, but I just may have to try this recipe. Love the photos!
This Chocolate and Hazelnut Biscotti are fantastic!!