Chocolate Hazelnut Biscotti

Italian Dessert Recipes

1 1/3 c. flour 1/2 c. cocoa 1 c. sugar 3/4 tsp. baking soda 1/4 tsp. salt 3/4 c. hazelnuts 1/3 c. chocolate chips 2 eggs plus 1 egg yolk 1 tsp. vanilla extract

This twice-baked Italian cookie impresses folks, but isn't too hard if you've got the time. Preheat oven to 325°F (163°C). In a large mixing bowl, combine flour, cocoa, sugar, baking soda, and salt. Add nuts and chocolate chips. In a separate small bowl, whisk together eggs and vanilla. Add to flour mixture. Beat until just combined. If it won't come together, work the dough with your hands. Prepare a floured surface and turn dough out. Shape into a long log about 3 in. (7.6cm) wide. Flatten the top of the log. Place the log on a baking sheet preferably lined with parchment (or sprayed with nonstick). Bake at 325°F (163°C) for 45 min. Remove from oven and cool slightly. Cut diagonally into slices about 1/2 in. (1.3cm) thick. Place slices on the baking sheet, cut side up. Bake at 300°F (150°C) for 30 min. Remove from oven and allow to cool completely on racks. Serve with a good cup of coffee!

Submitted by Gretchen Grant
Contributed on: Tuesday September 11th, 2007 and modified on Tuesday March 4th, 2008