Chocolate Hazelnut Biscotti
Ingredients
2 Cups Flour
1/2 Tsp 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
Method
1.Sift together the flour, baking powder, cocoa powder, and salt. Set aside for future use.
2.In the bowl of a stand mixture (or hand mixture) cream together the butter and sugar. Once light and fluffy, add in the eggs and vanilla. Mix until combined.
3.In two parts, add in the sifted flour mix and slowly combine. Once a dough has formed add in the chopped hazelnuts.
4.Divide the dough into two equal parts and roll each ball into a log using parchment paper. Place both logs into the fridge to cool for 20-40 minutes.
5. Preheat your oven to 350°F and line 2 baking sheets with parchment.
6. Once the dough has cooled, transfer each log onto a separate sheet pan. Press the dough flat to create a rectangle.
7. Bake for 25 minutes before removing to let cool for 30 more. Once cooled, slice your biscotti on a diagonal line. Once cut, bake for an additional 12 minutes.
8. Allow the biscotti to cool completely before enjoying!
Recipe Recap
Ingredients
2 Cups Flour
1/2 Tsp 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
Method
1. Sift together the flour, baking powder, cocoa powder, and salt. Set aside for future use.
2. In the bowl of a stand mixture (or hand mixture) cream together the butter and sugar. Once light and fluffy, add in the eggs and vanilla. Mix until combined.
3. In two parts, add in the sifted flour mix and slowly combine. Once a dough has formed add in the chopped hazelnuts.
4. Divide the dough into two equal parts and roll each ball into a log using parchment paper. Place both logs into the fridge to cool for 20-40 minutes.
5. Preheat your oven to 350°F and line 2 baking sheets with parchment.
6. Once the dough has cooled, transfer each log onto a separate sheet pan. Press the dough flat to create a rectangle.
7. Bake for 25 minutes before removing to let cool for 30 more. Once cooled, slice your biscotti on a diagonal line. Once cut, bake for an additional 12 minutes.
8. 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!