Cook the Book: Chocolate Hazelnut Biscotti

Name: Cook the Book: Chocolate Hazelnut Biscotti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon baking soda; 0 teaspoons cinnamon; 1 large egg for egg wash; 2 larges eggs; 1 plus 2 tablespoons (170 grams/6 ounces) all-purpose flour; 414 milliliters (227 grams/8 ounces) hazelnuts, whole, toasted; 1 teaspoon instant coffee powder; 177 milliliters (130 grams/4.59 ounces) semisweet chocolate chips; 237 milliliters (212 grams/7.48 ounces) sugar; 2 Tbsps (28 grams/1 ounce) unsalted butter, slightly softened; 118 milliliters (52 grams/1.83 ounces) unsweetened cocoa powder; 1 teaspoons vanilla extract

You can never have too many dessert recipes, so give Cook the Book: Chocolate Hazelnut Biscotti a try. One portion of this dish contains around 2g of protein, 6g of fat, and a total of 94 calories. This recipe serves 36. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up baking soda, plus 2 tablespoons flour, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Position one rack in the middle of the oven, and preheat the oven to 350ºF. Line the cookie sheet with parchment paper.

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Equipment you will use

Baking Paper

Baking Sheet

Oven

In a bowl with an electric mixer, cream the butter with the sugar for 1 minute or until a sandy mixture forms.

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Butter

Cream

Sugar

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Hand Mixer

Bowl

Add the eggs and vanilla and mix until fluffy and lighter in color, about 1 minute more.

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Vanilla

Egg

In a medium mixing bowl, add the flour, cocoa powder, coffee powder, baking soda, and cinnamon and whisk together.

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Instant Coffee

Cocoa Powder

Baking Soda

Cinnamon

All Purpose Flour

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Mixing Bowl

Whisk

Add to the butter-and-egg mixture in 2 additions, and mix only until combined.

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Butter

Egg

Fold the hazelnuts and chocolate chips into the dough, and mix until evenly distributed. The dough will be thick and hard to stir. If it is too sticky, chill briefly.

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Chocolate Chips

Hazelnuts

Dough

Divide the dough into 2 equal pieces, about 454 grams/16 ounces each. On a lightly floured surface, roll each piece of dough into a log about 2 inches wide by 14 inches long by 1 1/2 inches high.

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Dough

Roll

Place the logs on the prepared sheet pan with several inches between them.

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Frying Pan

In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash.

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Water

Egg

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Bowl

Brush each log with egg wash, coating them evenly on the top and sides.

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Egg

Bake for 27 minutes, rotating the cookie sheet from front to back halfway through baking, until very lightly browned and somewhat firm.

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Baking Sheet

Oven

Remove from the oven and reduce the oven temperature to 300ºF.

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Oven

Cool the logs for 20 minutes, then place them on a cutting board. With a serrated knife, slice each log on a slight angle into 3/4-inch-thick pieces, keeping them in a row. Slide the row of biscotti together, lift and place back on the cookie sheet, then separate the slices, leave 1/2 inch of space between each one.

Ingredients you will need

Biscotti