Ingredients for Chocolate Hazelnut Biscotti
- 1 cup hazelnuts
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Unsalted Butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Almond Extract
- Semi Sweet Chocolate Chips
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How to Make Chocolate Hazelnut Biscotti
- Preheat oven to 350°F (175°C).
- Line a heavy-duty baking sheet with parchment paper.
- Toast 1 cup of hazelnuts in a dry skillet over medium heat until fragrant and lightly browned. Let cool completely.
- Grind ½ cup of the toasted hazelnuts in a food processor until finely ground. Set aside.
- Whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt in a large bowl. Set aside.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup whole toasted hazelnuts, 1 cup chocolate chips, and ½ cup ground hazelnuts.
- Divide the dough in half.
- On the prepared baking sheet, shape each half into a 2 ½-inch wide by 14-inch long log.
- Place logs on the prepared baking sheet, leaving 2 ½ inches between them.
- Bake for 35 minutes, or until the logs feel firm to the touch.
- Cool the logs on the baking sheet for 15 minutes.
- Using a long, wide spatula, carefully transfer the baked logs to a cutting board.
- Using a serrated knife, cut the warm logs crosswise into ½-inch thick slices.
- Arrange the slices, cut-side down, on two baking sheets.
- Bake for 15 minutes, or until the biscotti are firm and crisp.
- Transfer the biscotti to wire racks to cool completely before serving or storing.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
504g
Fat
206g
Carbs
71g
