Chocolate hazelnut biscotti
Ingredients
1 lb hazelnuts
2⁄3 cup white sugar
2⁄3 cup brown sugar
1 1⁄2 cups all purpose flour
1⁄4 tsp salt
1 1⁄2 tsp baking powder
1⁄3 cup cocoa powder
9 tbsp unsalted butter, softened
2 eggs
Preheat the oven to 350F. Lightly toast hazelnuts on a baking sheet for 5 to 7 minutes. While the nuts are still warm rub off the papery skins with your hands or with a tea towel.
Chop the hazelnuts with a knife, leaving two-thirds very coarse, almost only in half. Chop the remaining third hazelnuts a little more finely. In the bowl of an electric mixer fitted with the paddle attachment, blend together the hazelnuts with the remaining dry ingredients. Add the softened butter and mix on low speed until combined. Add the eggs, blending until well combined. The dough will begin to pull together.
Divide the dough into three equal pieces and roll each into a log 12" long. Place each cookie log on a parchment paper-lined baking sheet and press the top of each log to flatten very slightly. Bake at 325F for 20 to 25 minutes, rotating the sheet halfway through. Remove biscotti from the oven and let cool for 15 minutes before slicing. Using a serrated knife, cut 16 slices diagonally from each cookie log.
Reduce the oven temperature to 275F. On the same baking sheet, set each biscotti on its side and return the cookies to the oven to bake for another 30 minutes. Remove from oven; cookies will become crisp as they cool. For extra decadence dip one side of the cooled biscotti in melted chocolate. Makes 4 dozen biscotti.
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