Ingredients:
- 4 oz. semisweet chocolate, coarsely chopped
- 1 cup firmly packed light brown sugar
- 1 3/4 cups unbleached all-purpose flour
- 1/3 cup unsweetened cocoa, preferably Dutch
process - 1 1/2 Tbs. instant espresso powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3 eggs
- 1 1/4 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 cup hazelnuts, toasted and coarsely chopped
For the chocolate coating:
- 8 oz. semisweet or bittersweet chocolate,
chopped - 2 tsp. vegetable shortening
Directions:
Preheat an oven to 300ºF. Line a large baking sheet with parchment paper or waxed paper.
In a food processor fitted with the metal blade, combine the chocolate and brown sugar and process until the chocolate is very fine; set aside. Alternatively, use a blender, processing 1 oz. chocolate and 1/4 cup sugar at a time.
Sift together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In a large bowl, combine the eggs, vanilla extract and almond extract. Using an electric mixer set on medium speed, beat to blend. Reduce the speed to low and mix in the sugar and flour mixtures until a stiff dough forms, adding the hazelnuts when the dough is about half mixed.
On a floured surface, divide the dough in half. Form each half into a log 12 inches long. Transfer the logs to the prepared baking sheet, spacing them well apart, and pat to even the shapes. Bake until almost firm to the touch, about 50 minutes (logs will spread during baking). Remove from the oven and let cool for 10 minutes. Leave the oven set at 300ºF.
Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs on the diagonal into slices 1/2 to 3/4 inch thick. Arrange the slices, cut side down, on the baking sheet. Bake for 25 minutes. Turn the slices over and bake until crisp and dry, about 25 minutes more. Turn off the oven and let the biscotti cool completely in the oven with the door slightly ajar.
Meanwhile, make the chocolate coating: In the top pan of a double boiler, combine the chocolate and shortening. Place over but not touching simmering water in the lower pan and melt, stirring occasionally, just until smooth. Remove from the heat. Alternatively, melt the chocolate and shortening in a heatproof bowl placed over but not touching simmering water in a saucepan.
Dip one side of the cooled cookies in the hot chocolate coating and set, chocolate side up, on a baking sheet. Refrigerate until set. Store in an airtight container in the refrigerator for up to 2 weeks.
In a food processor fitted with the metal blade, combine the chocolate and brown sugar and process until the chocolate is very fine; set aside. Alternatively, use a blender, processing 1 oz. chocolate and 1/4 cup sugar at a time.
Sift together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In a large bowl, combine the eggs, vanilla extract and almond extract. Using an electric mixer set on medium speed, beat to blend. Reduce the speed to low and mix in the sugar and flour mixtures until a stiff dough forms, adding the hazelnuts when the dough is about half mixed.
On a floured surface, divide the dough in half. Form each half into a log 12 inches long. Transfer the logs to the prepared baking sheet, spacing them well apart, and pat to even the shapes. Bake until almost firm to the touch, about 50 minutes (logs will spread during baking). Remove from the oven and let cool for 10 minutes. Leave the oven set at 300ºF.
Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs on the diagonal into slices 1/2 to 3/4 inch thick. Arrange the slices, cut side down, on the baking sheet. Bake for 25 minutes. Turn the slices over and bake until crisp and dry, about 25 minutes more. Turn off the oven and let the biscotti cool completely in the oven with the door slightly ajar.
Meanwhile, make the chocolate coating: In the top pan of a double boiler, combine the chocolate and shortening. Place over but not touching simmering water in the lower pan and melt, stirring occasionally, just until smooth. Remove from the heat. Alternatively, melt the chocolate and shortening in a heatproof bowl placed over but not touching simmering water in a saucepan.
Dip one side of the cooled cookies in the hot chocolate coating and set, chocolate side up, on a baking sheet. Refrigerate until set. Store in an airtight container in the refrigerator for up to 2 weeks.
Makes about 30 biscotti.
Adapted from
Williams-Sonoma Kitchen Library Series,
Cookies & Biscotti,
by Kristine Kidd
(Time-Life Books, 1993).
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$47.95
Rated 5 out of
5
by
Jlfisch68 from
These are really perfect
Crunch, flavor and perfectly chocolate
Just wear disposable gloves. A really sticky dough
Date published: 2022-04-17
Rated 5 out of
5
by
scriptbff from
incredible
I followed this recipe exactly and it was incredible...the only thing was that when i was done making the batter it was a bit sticky...i just added more flour and it was fixed...loved it!!!
Date published: 2014-11-04
Rated 5 out of
5
by
cjoud23 from
Authentic Recipe
I am a true biscotti lover and this is the real deal!! Truly divine!
Instead of processing the semi sweet chololate chunks with the brown sugar, I blended in the sugar to the beaten eggs and used good-quality semi sweet chocolate morsels, blending them in at the end along with the hazelnuts. I also removed the skin from the hazelnuts as I feel the skin taste is bitter, by roasting them in the oven at 350 for 10-15 minutes, placing roasted nuts directly on a cotton dish towel and rubbing off the skin while still warm.
Also, "biscotti" in Italian means twice baked so I first baked them for 20 min at 350 degrees. Then allowed them to cool for 5 minutes and used a serrated knife to slice them in half inch pieces, then placed them back on the cookie sheet on the side and baked them for another 15 mintues until crispy and cooked through.
For me, no need to dip them in chocolate sauce at the end, perfectly sweet without. Enjoy!
Date published: 2014-09-21
Rated 5 out of
5
by
Cimosa from
Outstanding!
I have made these time and time again. Sometimes I roll the log in sugar before baking to give them a sparkle and then dip in white chocolate after they cool. In a clear bag with a bow, they make great gifts. No matter what you do to them, they are always delicious!!
Chris
Date published: 2014-08-29
Rated 5 out of
5
by
MrsBaker from
As Advertised
These chocolate-hazelnut biscotti came out perfect! They will make the perfect after-turkey Thanksgiving treat for my family. I will definitely make these again and again. My batch yielded 20.
Date published: 2013-11-27