These biscotti are loaded with chunks of hazelnuts and chocolate, and are perfect for dunking in your coffee. They are crisp and crunchy, with a deep chocolate flavor that comes from adding both unsweetened cocoa powder and dark chocolate to the batter. You can make them as crunchy as you prefer by leaving them longer in an oven during the second bake. Original recipe asked for pistachios but I didn’t have them on hands, so I used the hazelnuts instead and was pleased with the result.
CHOCOLATE AND HAZELNUTS BISCOTTI
(Adapted from Martha Stewart’s recipe)
6 tablespoons butter, softened, plus more for baking sheet
2 cups all-purpose flour, plus more for baking sheet
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup toasted hazelnuts
1/2 cup roughly chopped dark chocolate
- Heat oven to 180C. Butter and flour a baking sheet; set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, beat until well combined. Add flour mixture, and stir to form a stiff dough. Stir in toasted hazelnuts and chopped chocolate.
- Transfer dough to prepared baking sheet; form into a slightly flattened log, about 30 x 10cm. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 150C.
- On a cutting board, using a sharp knife, cut biscotti diagonally into 2.5cm slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes (or longer, depends on how crunchy you want them to be).