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Chocolate Hazelnut Biscotti

Been on a bit of a biscotti kick lately. Let me explain why they’re such a tricky cookie to have around; you can justify partaking of the treat for breakfast, snacks, and dessert. This essentially mentally excused me to eat too many biscotti over the course of the day. I brought the container everywhere I went for the day and offered them up – the responses I got is why I’m saving the recipe.

I’ve said this before but biscotti impresses people because I believe they think they’re hard to make. I joyfully got to explain the process to so many people who definitely didn’t care, but a few did and asked for the recipe. These came out great and the dough was easy to work with (have made biscotti with dough that’s entirely too sticky and it was decidedly un-fun). These were also crowd pleasers because if you like Nutella you like chocolate hazelnut baked goods and find me someone who doesn’t like Nutella.

Chocolate Hazelnut Biscotti 

Makes 4 dozen 

2 c. all purpose flour

1/2 c. unsweetened cocoa powder

3/4 tsp. table salt

1 tsp. baking soda

6 tbsp. unsalted butter, softened

1 c. sugar

2 large eggs

2 tsp. vanilla extract

1 1/2 c. Ghirardelli bittersweet chips

1 1/2 c. toasted, skinned hazelnuts, chopped

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silpat.
  2. Whisk flour, cocoa, salt and baking soda together in medium mixing bowl.
  3. In bowl of standing mixer combine butter and sugar and cream on medium speed until light and fluffy, several minutes.
  4. Add eggs one at a time, beating until combined. Add dry ingredients and mix until just combined.
  5. Add 3/4 c. of the chocolate chips and 1 c. of the chopped hazelnuts.
  6. Make three logs with dough, width wise on baking sheet. Each log should be two inches wide, 1 inch high and about 12 inches long and well spaced.
  7. Bake for 30 minutes or until the top is cracked and set. Let cool ten minutes and reduce oven temp to 300 degrees. Cut into 3/4 in. slices and place back on pan, cut side up. Bake for 10 minutes. Let cool a bit then transfer to wire rack to cool completely.
  8. Chop remaining hazelnuts finer and place on plate. In a shallow bowl, heat remaining chocolate chips in 30 seconds increments, stirring in between, until smoothly blended. Dip side of biscotti in chocolate then in nuts and place  (chocolate side up) on waxed paper to set. Store at room temp.