The Hazelnut and Chocolate Biscotti Recipe Add chocolate chips to the biscotti dough for a child-friendly alternative.
1 cup whole hazelnuts, shelled
1 1⁄2 cups all-purpose flour, sifted, extra for dusting
1 tsp baking powder
1⁄2 tsp salt
1⁄2 cup sugar
1⁄4 cup dark chocolate chips
2 large eggs
1 tsp pure vanilla extract
4 tbsp unsalted butter, melted and cooled
1 Preheat the oven to 350°F (180°C).
2 Spread the nuts on a baking sheet. Bake for 5–10 minutes, tossing halfway through, until slightly colored. Cool, rub in a kitchen towel to remove excess skin, then coarsely chop.
3 In a bowl, mix together the flour, baking powder, salt, sugar, nuts, and chocolate chips.
4 In a separate bowl, whisk the eggs, vanilla, and butter. Combine the wet and dry ingredients, mixing to form a dough. If the mixture is too wet, knead in a little extra flour to shape easily.
5 Put the dough onto a floured surface and form into 2 logs, each 8in (20cm) long by 3in (7cm).
6 Place on a baking sheet lined with parchment paper and bake for 20 minutes in the middle of the oven. Take the logs out of the oven and allow them to cool slightly. Cut them diagonally into 11⁄4–2in (3–5cm) thick slices with a serrated knife.
7 Return the biscotti to the oven for another 15 minutes, turning after 10 minutes. They are ready when golden at the edges and hard to the touch.
8 Cool the biscotti on a wire rack. STORE These will keep in an airtight container for more than 1 week.
|Hazelnut and Chocolate Biscotti|