Chocolate Hazelnut Biscotti
These can be baked three weeks ahead and frozen, making them an ideal
Christmas gift.
1 1/2 cups hazelnuts, toasted, husked
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
Preheat oven to 350°F. Line heavy large baking sheet with parchment
paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk
flour, cocoa, baking soda, baking powder and salt in large bowl. Beat
butter and sugar in another large bowl to blend. Add eggs and vanilla
and almond extracts and beat until well blended. Beat in flour
mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2
cup ground hazelnuts.
Divide dough into 2 equal pieces. Shape each piece on baking sheet
into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared
baking sheet, spacing 2 1/2 inches apart (logs will spread during
baking). Bake until logs feel firm when tops are gently pressed, about
35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven
temperature.
Using long wide spatula, transfer baked logs to cutting board. Using
serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until
firm, about 15 minutes. Transfer to racks and cool completely.
(Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight
container up to 4 days, or wrap in foil and freeze in resealable
plastic bags up to 3 weeks.)
Makes about 4 dozen.
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