Recipe courtesy of Jeff Mauro
Double Chocolate Hazelnut Biscotti
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- Level: Easy
- Total: 3 hr 20 min (includes cooling and setting time)
- Active: 40 min
- Yield: 25 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 181
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 3 g
- Cholesterol
- 22 mg
- Sodium
- 96 mg
Make sure you have yourself a hot cup of strong coffee when these beautiful biscotti are ready to eat, because while this biscotti is the best you'll have, the pro move is to dunk it, count to three, then take a bite. You will quickly inhale three of these without even knowing.
- Level: Easy
- Total: 3 hr 20 min (includes cooling and setting time)
- Active: 40 min
- Yield: 25 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 181
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 3 g
- Cholesterol
- 22 mg
- Sodium
- 96 mg
Ingredients
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Directions
Special equipment:
a double boiler- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda.
- In a stand mixer, add the butter and granulated sugar and cream together until light and fluffy, about 3 minutes. Reduce the speed to low and add 2 eggs, one at a time, and beat until incorporated; add the vanilla. Add the dry mixture and mix until the dough just comes together. Add the hazelnuts and chocolate chips and mix lightly.
- Turn out the dough and shape into two balls. Form each ball into a log about 11 inches long by 2 inches wide. Transfer each log to the parchment-lined sheet pan. Flatten out. Brush the egg wash on top and dust with the turbinado sugar. Place in the freezer for 10 minutes to firm up.
- Take the sheet pan out of the freezer and place in the oven. Bake until set on top, cooked through, and the log holds its shape, 25 to 30 minutes. Let cool completely. Transfer the logs to a cutting board.
- Reduce the oven temperature to 325 degrees F.
- Slice the logs 1/2-inch thick. Arrange the cookies on the parchment lined sheet pan, cut side down, and put back in the oven for 40 more minutes, FLIPPING the cookies halfway through.
- Transfer the cookies to a wire rack to cool completely.
- Heat the chocolate together with the coconut oil over a double boiler, stirring occasionally until melted and smooth. Use a spoon to drizzle the chocolate over the biscotti, then let cool until hardened.
- Serve with a big cup of dark roasted coffee with a couple splashes of half-and-half.
