First there was the plain hazelnut biscotti last week. It was perfect. But the only reason I made that recipe was because I didn’t have the chocolate chips to make this recipe. Oh my word chocolate hazelnut biscotti where have you been all my life?
The downside? I ate too many of these. The plain ones paired perfectly with a latte and were not as appealing to eat solo. These delicious nutty chocolate monsters however just seemed to find their way in to my hands and subsequently my face.
I just wish I had more hazelnuts lying around. Perhaps it is a good thing I am out and too cheap to pay out of season prices for more (yes I LOVE living in Oregon where we can just go gather hazelnuts out of our friends’ yards).
Make them at your own risk. You have been warned.
Chocolate Hazelnut Biscotti (makes 2 dozen + cookies)
from Martha Stewart’s Baking Handbook
2 1/4 cups all purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 1/2 cups hazelnuts
4 large eggs
1 1/2 cups granulated sugar
Preheat oven to 350 degrees. In a food processor, blend together flour, cocoa, baking soda, salt, 1 cup chocolate chunks and hazelnuts until nuts and chocolate are pea sized. Using whisk attachment, beat eggs and granulated sugar at medium speed until light and foamy and leaves a ribbon when drizzled back into the bowl (about 4 minutes). Replace whisk with paddle attachment, switch to low speed, and add the flour/cocoa mixture and mix till just combined. Add the chocolate chips and stir in gently.
Flour your work surface and turn the dough onto it. It will be pretty sticky at this point. Separate dough into three equal pieces. On parchment paper pat the dough into logs roughly 2 in x 18 in. Transfer to baking sheet. Bake 22-24 minutes, until firm to the touch. Transfer logs to wire rack and cool for 20 minutes. Once cool transfer logs to cutting board. With a sharp serrated knife, cut each log into 3/4-inch diagonal slices.
Place a wire rack on your baking sheet and arrange slices (cut side down) on the rack. Bake until biscotti are firm and dry, 15-20 minutes. Let biscotti cool completely (if you can). Store in an airtight container.
Gift it. Lest you eat it all yourself.