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.
CHOCOLATE AND HAZELNUT BISCOTTI RECIPE
- 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
- 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.