Ingredients for Chocolate And Hazelnut Biscotti
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Granulated sugar for sprinkling
- 2 large eggs
- 1 large egg white
- 1 cup chopped hazelnuts
- Bittersweet Chocolate
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How to Make Chocolate And Hazelnut Biscotti
- Preheat your oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs, one at a time, until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped hazelnuts and 1 cup chocolate chips (semi-sweet or dark chocolate) using a wooden spoon.
- Lightly flour your hands and turn the dough out onto a lightly floured surface.
- Divide the dough in half. Shape each half into a 12-inch log (about 2 inches wide).
- Place the logs onto the prepared baking sheets and flatten them slightly.
- Lightly whisk 1 large egg white and brush it over the logs.
- Generously sprinkle the logs with granulated sugar.
- Bake for 25 minutes, rotating the baking sheets halfway through, until the logs are lightly golden.
- Remove the logs from the oven and let them cool on the baking sheets for 20-30 minutes.
- Reduce the oven temperature to 300°F (150°C).
- Using a serrated knife, cut the cooled logs crosswise into ½-inch thick slices.
- Arrange the biscotti slices, cut-side down, on a wire rack.
- Bake for another 30 minutes, or until golden brown and completely crisp. Let cool completely on the wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
5g
Carbs
3g
