Chocolate-Hazelnut Biscotti

Monday, April 29, 2013

Ingredients :

4 oz   semisweet chocolate, coarsely chopped
1 cup firmly packed light brown sugar
1 3/4 cup unbleached all-purpose flour
1/3 cup unsweetened cocoa, preferably Dutch process
1 1/2 Tbsp instant espresso powder
1  tsp baking soda
1/4 tsp salt
3 eggs
1 1/4 tsp vanilla extract
1/2  tsp almond extract
1 cup hazelnuts, toasted and coarsely chopped

For the chocolate coatings:

4 oz semisweet or bittersweet chocolate, chopped*
1 tsp. vegetable shortening*


Preheat oven to 300ºF. 
Line a large baking sheet with parchment paper/wax paper/silpat.
In a food processor fitted with the metal blade, combine the chocolate and brown sugar and process until the chocolate is very fine; set aside. 

Sift together the flour, cocoa, expresso powder, baking soda and salt into a bowl; set aside.  

Add eggs, vanilla extract and almond extract in the workbowl of an electric mixer. Beat the egg mixture on medium speed until blend.

Add sugar, beat until blend.
Reduce speed to low, add flour mixture, mix until a stiff dough forms, adding the hazelnuts when the dough is about half mixed.

On a floured surface, divide the dough in half. Form each half into a log 12 inches long. Transfer the logs to the prepared baking sheet, spacing them well apart, and pat to even the shapes. Bake until almost firm to the touch, about 50 minutes (logs will spread during baking). Remove from the oven and let cool for 10 minutes. Leave the oven set at 300ºF. 

Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs on the diagonal into slices 1/2 to 3/4 inch thick. Arrange the slices, cut side down, on the baking sheet. Bake for 25 minutes.*

Turn the slices over and bake until crisp and dry, about 25 minutes more. Turn off the oven and let the biscotti cool completely in the oven with the door slightly ajar.

chocolate coating:
In the top pan of a double boiler, combine the chocolate and shortening. Place over but not touching simmering water in the lower pan and melt, stirring occasionally, just until smooth. Remove from the heat. Alternatively, melt the chocolate and shortening in a heatproof bowl placed over but not touching simmering water in a saucepan.

Holding one tip of the cooled cookie, using a wooden spoon to coat another tip end of the cookie with the hot chocolate. Let it set on a cooling rack on top of a baking sheet. Refrigerate until set. Store in an airtight container in the refrigerator for up to 2 weeks. 

Grab a hot pot of coffee and Enjoy!



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