CHOCOLATE AND HAZELNUT BISCOTTI RECIPE

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

1. Preheat your oven to 375 F. Line two baking trays with parchment paper and set aside.
2. Sift together flour, cocoa powder, baking powder, baking soda and salt into a large bowl and set aside.
3. 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.
4. Add flour mixture gradually and mix until combined.
5. Add the chopped hazelnuts and chocolate and mix with a wooden spoon.
6. 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.
7. Place them onto the baking trays and flatten them slightly.
8. 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.
9. 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.