Chocolate Hazelnut Biscotti

Updated at: Thu, 22 Feb 2024 01:02:48 GMT

Step 1

Preheat oven to 350F/(176C).

Step 2

Place hazelnuts on a rimmed lined cookie sheet and bake at 350F/(176C) for 10 mins.

Step 3

Remove from the oven and pour onto a clean kitchen towel, wrap in towel and “steam” for 10 minutes. This will help to remove the skins. Remove as much skin as you can, and set nuts aside.

Step 4

Then chop the chocolate into very fine pieces, place in a large bowl, add brown sugar, and mix to combine.

Step 5

Then in a smaller bowl add the flour, cocoa powder, baking soda, and salt. Whisk to combine.

Step 6

Add the flour mixture to the sugar and chocolate mixer and mix to combine, add the eggs, vanilla and “mixed coffee”. Beat to combine until a dough forms. Add roasted/skinned hazelnuts.

Step 7

Sprinkle 1 tablespoon (15 ml) of cocoa powder on a cutting board and form dough into a log about 9” (23 cm) x 4” (10 cm) .

Step 8

Transfer to a parchment lined cookie sheet.

Step 9

Bake at 300F/)148C) for 35-40 minutes.

Step 10

Remove and allow to cool. Transfer baked log to a cutting board. Slice on the bias into ½” (13 mm) slices. Place bake on to clean parchment paper (you can flip previous sheet over to the other side for this) And bake slices 7 minutes each side to dry cookies out.

Step 11

Serve with espresso or a hot cup of cocoa!

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