Chocolate Hazelnut Biscotti
From Chocolate for Breakfast
Hands time: 15 minutes
Baking time: 30 minutes plus another 20 minutes after cooling
Cooling time: at least 30 minutes – must be really cool before slicing for second baking
Makes 5-6 dozen
1 cup sugar
½ cup melted butter (1 stick)
3 large eggs
¼ tsp salt
1 tbsp vanilla
1 cup chocolate nibs (see photo after “ingredients”) or chopped, skinned roasted hazelnuts
2 cups chocolate chips
2 cups plus 2 tbsp flour (I used all purpose)
1 tbsp baking powder
1/3 cup cocoa powder
½ tsp freshly grated nutmeg
½ tsp ground cinnamon
¼ tsp freshly ground black pepper – yes you read right!
1. Preheat the oven to 350°F/170°C and line a rimmed baking sheet with parchment paper.
2. Beat the sugar and butter in a mixing bowl until creamy. Add the eggs, salt and vanilla and continue mixing until light and fluffy. Stir in the chocolate chips and nibs (or hazelnuts).
3. Put a sieve/strainer over a bowl and sift the remaining ingredients through it. Add to the wet mixture and using a wooden spoon or spatula to fold together. This is a moist and pliable dough, but it takes a while to get there.
4. Divide the batter in half and form into 2 logs on the cookie sheet, each 15” long, 2-3” wide and 1” thick.
5. Bake for 30 minutes (the logs will feel firm to the touch). Put the cookie sheet on a rack to cool and let them come to room temperature before slicing them. If you cut them while they are warm, they will crumble.
6. Slice the logs across or diagonally no more than ½” thick. Place them on the same cookie sheet , end pieces cut side down…the rest doesn’t matter. If the cookies are cut too thick they will be tough rather than crispy.
7. Bake for another 20-25 minutes until they are crisp and dry. Let them cool completely on the sheet before moving them to an air tight container…or with that first cup of tea or coffee.