Food Network: Chocolate Hazelnut Biscotti

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Chocolate Hazelnut Biscotti
Recipe courtesy of Gourmet Magazine

Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup blanched hazelnuts, coarsely chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

Directions
Preheat oven to 350 degrees F and butter and flour a large baking
sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an
electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat
until combined well. Stir in flour mixture to form a stiff dough. Stir in hazelnuts and chocolate
chips.

On prepared baking sheet with floured hands from dough into two slightly flattened logs, each 12
inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or
until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down,
on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack Biscotti keep in
airtight containers 1 week and , frozen, 1 month.