Chocolate Hazelnut Biscotti
Ingredients
2 cups unbleached all-purpouse flour
1/2 tsp kosher salt
3/4 cup sugar
1 1/2 tsp baking powder
4 tbsp unsweetened raw cocoa powder
1/2 cup chopped hazelnuts
2 eggs
1/2 tsp vanilla
4 tbsp unsalted butter, room temperature
Method
Sift together the flour, baking powder, cocoa powder, and salt. Set aside for later use.
In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar until light and fluffy. Add in the eggs and vanilla, and mix until combined.
Gradually add the sifted flour mixture in two parts, mixing until combined. Once a dough forms, fold in the chopped hazelnuts.
Divide the dough into two equal portions and roll each into a log using parchment paper. Place both logs in the fridge to chill for 20-40 minutes.
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Once the dough has chilled, transfer each log to a separate baking sheet. Press the dough flat to form a rectangle.
Bake for 25 minutes, then remove from the oven and let cool for 30 minutes. Once cooled, slice the biscotti on a diagonal. After cutting, return the slices to the oven and bake for an additional 12 minutes.
Allow the biscotti to cool completely before enjoying!
Notes Recipe #4 is here and only one more to go! This is one of my grandma's favorite, its sweet, chocolatey, and crunchy, all packed in one.
How you love and as always go of the road of the recipe!
