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Double Chocolate Hazelnut Biscotti
Crisp and crunchy rich cocoa biscotti with roasted hazelnuts and dark chocolate chips all dipped in more dark chocolate. These are great for any day of the week with a cup of coffee, and especially perfect for the holidays!
Ingredients
- 1 ⅔ cups 235g all-purpose flour
- ½ cup 42g Dutch process cocoa powder (I prefer this one)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup 125g dark chocolate chips
- ¾ cup 95g whole roasted hazelnuts
- 2 large eggs at room temperature
- ½ cup 110g packed dark brown sugar
- ¼ cup 50g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- ⅓ cup 75g unsalted butter, melted
- 5 oz 142g dark chocolate coarsely chopped for dipping
Instructions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Sift in cocoa powder and whisk to blend evenly.
- In a medium bowl, whisk eggs to blend evenly. Gradually stream in sugar while whisking constantly until smooth and lightened by a shade. Whisk in vanilla extract and melted butter.
- Make a well in the center of the dry ingredients in the large bowl and pour in the egg mixture. Stir gently with a spatula or wooden spoon until most of the flour is absorbed. Fold in chocolate chips and hazelnuts. The dough will be stiff and a bit sticky but not wet. Use your hands to incorporate the nuts and bring the dough together if necessary.
- Divide dough in half and roll each half into a 10-inch log. Flatten it down to about 2 inches wide and place onto prepared baking tray. Bake for about 25 minutes until puffed, shiny and slightly cracked at the surface.
- Transfer baking sheet to a wire rack and let biscotti log cool on the pan for at least 30 minutes, or until cool enough to handle. Reduce oven temperature to 300°F.
- Transfer the log to a cutting board and use a serrated knife to slice them diagonally on a sharp angle at about ¾-inch increments with a gentle sawing motion. Place cookies back onto the baking sheet so that they are sitting right-side-up and bake for 10-15 minutes until dry and crisp. Let cookies cool completely.
- Melt dark chocolate gently in the microwave (20 second bursts and frequent stirring) or over a double boiler until smooth and glossy and then dip each cookie into melted chocolate. Place onto a parchment lined baking sheet to set before storing.
