Ingredients
- 2 2/3 cups flour
- 1 cup Dutch-processed cocoa powder
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 tablespoons instant espresso powder
- 1 3/4 cups toasted hazelnuts
- 2/3 cup semisweet chocolate chips
- 5 eggs
- 1 1/2 teaspoons vanilla
- 12 ounces white chocolate, chopped, for dipping
Directions
Preheat oven to 325 degrees F. In work bowl of an electric mixer combine flour, cocoa powder, sugar, baking soda, salt and espresso powder using paddle on low speed. Add nuts and semisweet chocolate chips. Lightly whisk eggs and vanilla and add to flour mixture at low speed. Mix just until dough comes together. Turn out dough and knead lightly to work any unincorporated dry ingredients into dough. Form into 4 logs, each 2 inches in diameter. Place on two parchment-lined cookie sheets and bake for 30 to 35 minutes. Logs should be firm, with cracks in top and dough should be completely dry to touch. Reduce oven temperature to 300 degrees F. Let logs cool slightly then cut them on a slight diagonal into 3/4-inch thick slices. Lay them flat on cookie sheets and bake for 30 minutes more. Meanwhile, melt white chocolate for dipping in top of a double boiler or in microwave, stirring until smooth. Cool biscotti completely on racks before dipping in white chocolate. Place finished biscotti on parchment-lined cookie sheets in a cool place until chocolate solidifies. Store in an airtight container.
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By sk_1660_11597136
battle creek, MI
on December 20, 2009
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This has been my favorite recipe for biscotti for 10 years now, and no matter how many different types I make, this is the one everyone wants most, I have to make at least 3 batches, just so everyone is happy. Yes, it is a wet dough and not the easiest to work with but well worth the effort...
By doughy goodness
richmond
on October 22, 2009
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I decided I want to be one of those wives who always has cookies around when people come over randomly- so I figured biscotti is a good cookie to have in the freezer because it is already hard so I can't see how freezing it would mess it up. Maybe my eggs were too small because they are organic, but my dough was way too dry- like powdery, so I added barely a tablespoon of water and that was plenty of extra moisture. Don't be lazy and try to make this fit onto one pan, they spread a lot so my cookies are really long. And my only advise is to slightly wet your hands- like when you make matzo balls- and then the dough doesn't stick to you. I missed the part where you are supposed to turn this out onto a board- I just shaped them on the parchment itself. yummy. emerils great! plus no butter so i can eat them after meat! YEY!
By Elle_Illinois
Downers Grove, IL
on January 15, 2009
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You must follow the recipe verbatim, including cook time. Biscotti are not soft cookies fyi. They are supposed to be a dunker therefore harder than most. But if you want to add a different kind of nut or chip, by all means go ahead. The dough WILL BE SOFT to handle, this is why you must throw it out on the cutting board or counter with additional flower to help it keep it's log shape. Once the original batter is mixed, it's up to your discretion to throw a little or a lot extra around it to mold it's log form. You can also dip them in any kind of chocolate [white, dark, semi-sweet, milk] when they're done. They freeze beautifully as well in any airtight container. These are perfect every time.
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