Chocolate Hazelnut Biscotti

These biscotti are made as a loaf, sliced while warm, and baked again until crisp. Cocoa and chopped toasted hazelnuts provide the main flavors, with a chocolate finish that stays dry enough for dipping.

By Julienne

Cook time: 45 minutes

Servings: 8

Ingredients

• 240 g all-purpose flour sifted if lumpy
• 35 g unsweetened cocoa powder
• 6 g baking powder
• 2 g fine salt
• 150 g granulated sugar
• 2 each large eggs room temperature
• 5 ml vanilla extract
• 100 g hazelnuts toasted and roughly chopped
• 85 g semi-sweet chocolate chips
• 20 g powdered sugar for optional glaze
• 15 ml milk for optional glaze

Instructions

1. Heat the oven to 175 C. Line a half-sheet baking sheet with parchment paper. Oven fully preheated and pan lined.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Dry mixture is evenly brown with no visible streaks of leavening.
3. In a large bowl, whisk the sugar with the eggs and vanilla until smooth and glossy, about 1 minute. Sugar is mostly dissolved and the mixture looks thick and pale.
4. Add the dry ingredients to the egg mixture and fold just until a stiff dough forms. Fold in the hazelnuts and chocolate chips. If the dough feels crumbly, knead it briefly in the bowl until it holds together; if it is still dry, add 5 ml water from the tap, but only as needed. Dough is cohesive, with nuts and chips evenly distributed.
5. Divide the dough into 2 equal logs on the prepared sheet, each about 25 cm long and 5 cm wide. Flatten the tops slightly so they bake evenly. Two even logs are formed with space between them on the pan.
6. Bake for 22 minutes, until the logs are set and lightly cracked on top. Cool on the sheet for 10 minutes so they slice cleanly. Logs feel firm at the edges and yield only slightly in the center.
7. Reduce the oven to 160 C. Transfer each log to a cutting board and slice diagonally into 1.5 cm pieces with a serrated knife. Slices are cut cleanly without crumbling apart.
8. Arrange the slices cut-side down on the parchment-lined sheet and bake for 10 minutes. Flip each piece and bake 8 to 10 minutes more, until dry and crisp at the edges. Biscotti are dry to the touch and firm after cooling, with lightly toasted edges.
9. Cool completely on a wire rack. If using the optional glaze, whisk the powdered sugar with the milk until smooth and drizzle lightly over the cooled biscotti. Biscotti are fully cooled and finished with an optional thin glaze, if desired.