Hazelnut Biscotti With Bittersweet Chocolate
Published June 27, 1992
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon unsalted butter, for greasing cookie sheets
1 ¾ cup flour
½ teaspoon baking powder
⅛ teaspoon salt
3 eggs, room temperature, 1 lightly beaten
1 egg yolk, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup bittersweet chocolate, chopped
2 cups hazelnuts, toasted, skinned and coarsely chopped
Nutritional analysis per serving
22 grams carbs; 27 milligrams cholesterol; 185 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 2 grams fiber; 29 milligrams sodium; 4 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Grease 2 baking sheets with the butter. Combine the flour, baking powder and salt in a bowl. Place 2 of the eggs, the egg yolks, sugar and vanilla in a large bowl. Mix until blended. Gradually add the flour mixture to the egg mixture until blended. Fold in the chocolate and hazelnuts.
- Step 2
Sprinkle a handful of flour onto a smooth surface. Transfer the dough onto the floured surface. Knead until smooth, about 3 minutes.
- Step 3
Shape the dough into 2 logs, 2 ½ inches wide and 12 inches long. Place one log on each cookie sheet. Brush the top of each log with the lightly beaten egg. Bake for 35 minutes at 350 degrees. Take them out of the oven. Cut the logs into 1-inch slices crosswise and lay them cut side down on the baking sheet. Return them to a 325-degree oven and continue baking for another 15 minutes. Cool on racks.
Private Notes
Comments
I have made this recipe many many times, always to rave reviews. I make a double batch as they freeze really well. The only change I make it to knead the dough with wet hands to distribute the nuts and chocolate and bake two logs to a baking sheet.
First time biscotti baker, so I made changes...
- I conflated this recipe with another adding 1/2 cup Valrhona chocolate powder;
- And no hazelnuts so I used brazil nuts...
So, Double Double Brazil Nut Biscotti - they turned out great.
Two suggestions re the recipe:
- you don't need two baking sheets; two logs fit easily on one sheet and the slices fit also so save on the washing up.
- The whole egg wash was weird - too thick, odd color; just use the leftover egg white and save an egg