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Chocolate Hazelnut Biscotti

January 21, 2010

This is a simple biscotti recipe using few ingredients that you could adapt to include all sorts of great things!   It is chocolatey and has a  crisp dry texture that longs to be dunked in a cup of hot coffee or tea.   The next time I make this recipe I will add some chopped hazelnuts to the dough so there are more hazelnuts throughout the biscotti and I’d also add some chocolate chunks.  The dough is sticky, and it’s supposed to be!   Make sure to really flour your work surface and your hands before working with the dough.

Chocolate Hazelnut Biscotti  recipe from Smitten Kitchen  

  • 1 cup whole hazelnuts
  • 2 1/2 cups flour, plus more for your work surface
  • 1/2 cup cocoa powder
  • 1 tbsp espresso powder
  • pinch of salt
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 4 large eggs
  • 1 1/3 cups granulated sugar

Line a baking sheet with parchment paper

Preheat the oven to 350 degrees.  Toast the hazelnuts by spreading them out on a baking sheet and baking for 10-15 minutes until the skins begin to crack.  Remove them from the oven and place them in a clean tea towel.  Rub the warm nuts until the skins come off (I know…rubbing hot nuts… I’m laughing too) 

In a large bowl, sift together the flour, cocoa powder, espresso powder, salt, baking powder and soda.

In another bowl, beat the eggs until they’re combined.  Remove 2 tablespoons full off egg to a dish and set aside (you will use this to brush the tops of the biscotti before baking)  Beat the sugar into the remaining eggs until well blended and stir in the flour to create a soft (sticky) dough.

Flour your countertop and your hands and divide the dough into two sections.  Pat one section of the dough into a 6 inch square.

Scatter half of the hazelnuts on the dough and press them in

Roll the dough up and roll and press it into a cylinder 2 inches in diameter and 12-15 inches long.  Transfer to a baking sheet and repeat with the second section of dough.  Brush the tops of the dough with the reserved egg.

Bake for 20-25 minutes until they feel firm to the touch.  (I forgot to take a photo)

Let cool for 5 minutes and then transfer to a cutting board.  Using a serrated knife, cut the biscotti on an angle into 1/2-3/4″ slices.  Place slices cut side down on a baking sheet and return to the oven for an other 20 minutes.

Let cool completely.

Dunk into a cup of hot coffee and enjoy!

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7 Comments leave one →
  1. January 22, 2010 8:49 pm

    This stuff is so beautiful and delicious looking it hurts!! Great pictures, too!!

  2. January 23, 2010 3:07 pm

    Wow… what a delightful recipe!! You did wonderful!

  3. January 23, 2010 6:10 pm

    I have never made Biscottie before but would like to try..this looks like a great recipe…yummy!!
    A beautiful Saturday so far on our lovely island!!
    Happy Weekend to you.
    Nana
    come visit my blog and celebrate my first ever GiveAway.

  4. January 23, 2010 6:11 pm

    oops…I mean…Biscotti (lol…no “e”)
    🙂

  5. January 23, 2010 8:50 pm

    Just found your lovely blog and I adore your name…you bet I just can’t have on of those lovely biscotti..one of my favourite treats. Off to see what over yummy treats I can find…happy weekend to you!

  6. Sandy permalink
    January 24, 2010 10:10 pm

    These are a great gift and enjoyed by all. Thank you so much for sharing.

  7. January 26, 2010 7:39 am

    These sound heavenly!

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