16 December 2012

Chocolate Hazelnut Biscotti

Chocloate Hazelnut Biscotti
Chocolate Hazelnut Biscotti


Yes, another biscotti recipe!  This one isn't as simple as the last entry, but it's well worth the time invested in making them because they are just...in a word...WONDERFUL.


I adapted this recipe from one I found from Joy of Baking.


Chocolate Hazelnut Biscotti

  • 1 cup hazelnuts
  • 4 oz bittersweet or semi-sweet chocolate, coarsely chopped
  • 1 cup packed light brown sugar
  • 1 3/4 cup flour
  • 1 1/2 tbs instant coffee
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 1/3 cup cocoa (not Dutch process)
  • 1 tsp vanilla

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Place hazelnuts on the prepared sheet and toast for 15 minutes.  Remove nuts to a clean dishtowel placing nuts on one half of the towel, then folding the other half of the towel over the nuts so they "steam."  Let nuts steam 5 minutes, then gently rub the nuts to remove the skins (hint--this will be messy so try to keep the skins on the towel).  Place de-skinned nuts on a cutting board and coarsely chop them.  Set aside.

Place brown sugar and coarsely chopped chocolate in a food processor and process until chocolate is finely processed.

In a medium bowl, combine the cocoa, flour, salt, instant coffee and the baking soda.  Use a whisk to combine them well.

Preheat oven to 300 degrees.  Line a large baking sheet with parchment.

With electric mixer, in a large bowl, beat eggs and vanilla for about one minute.  Add the flour mixture, beat for about one minute then add the hazelnuts.  Beat again until well combined.  The dough will be very stiff.  Use a GOOD stand mixer.

Flour your hands and divide the dough in half.  On a lightly-floured surface, roll one half of the dough into a log 10-inches long and 2-inches wide.  Place on prepared sheet.  Repeat with second half of dough placing logs about 3 inches apart.

Bake at 300 degrees for 35-40 minutes or until tops of biscotti are almost firm.  Remove from oven and cool on sheet 10 minutes.  When cooled take a sharp knife and cut in 3/4-inch slices on a slight diagonal.  Turn biscotti on one side, place back in the oven and toast for 15 minutes.  Turn the biscotti and toast for an additional 15 minutes.  Remove to rack to cool completely.

Mine are glazed with a white chocolate drizzle and a dark chocolate drizzel.  To make the white chocolate drizzle, take 3/4 cup white baking morsels and microwave on HIGH for 3 minutes.  Stir until completely smooth.  You may have to microwave an additional 30 seconds.  Drizzle over tops of biscotti.

To make the dark chocolate glaze, microwave 3/4 cup of semi-sweet morsels with a scant 1 tbs of shortening for 1 minute. Stir.  An additional 30 seconds may be required depending on the wattage of your oven.  Drizzle over tops of biscotti.

Let glazes set and serve with strong coffee.  Makes about 24 biscotti.





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