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Double chocolate hazelnut biscotti

3
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
40
Difficulty
Difficult
This traditional Italian twice-baked cookie is brimming with hazelnuts, a nut rich in unsaturated fats (mainly oleic acid), as well as magnesium, calcium and vitamins B and E. To make biscotti, you first form the dough into ropes that get baked. Then, the baked ropes are sliced with a serrated knife. The individual slices are popped back into the oven to crisp them up. Chocolate chips, cocoa, and instant espresso infuse these with complex chocolaty flavor. Biscotti are perfect for dipping into a cup of coffee, hot cocoa, or black tea. Crush them up like granola and sprinkle the crumbs on top of your morning yogurt for delicious crunch.

Ingredients

Shelled hazelnuts

6 oz

All-purpose flour

1¾ cup(s)

Semi-sweet chocolate chips

3 oz

Unsweetened cocoa powder

½ cup(s)

Instant espresso

1 Tbsp, or coffee powder

Baking soda

1 tsp

Table salt

¼ tsp

Sugar

1 cup(s)

Egg

2 large egg(s)

Egg whites

2 large

Vanilla extract

1 Tbsp

Instructions

  1. Preheat oven to 350°F. Place hazelnuts on a baking sheet; bake until light brown, about 8 minutes. Let cool. Line 2 large baking sheets with foil and spray the foil with nonstick cooking spray. Adjust the oven racks to divide the oven into thirds.
  2. In a food processor, combine 2 tablespoons of hazelnuts, flour, 2 tablespoons of chocolate chips, cocoa, espresso powder, baking soda and salt. Process until nuts are finely ground; transfer dry ingredients to a large bowl. In the same food processor (no need to clean), combine sugar, eggs, egg whites and vanilla until slighty thickened, about 2 minutes. Add dry ingredients. Stir in remaining hazelnuts and chocolate chips.
  3. Spoon one-fourth of the batter (about 3/4 cup) into a long rope, about 14 inches long and 1 1/2 inches wide, on one side of the baking sheet; repeat with remaining batter, making 2 ropes on each baking sheet, with space in between. Bake, reversing baking sheets once, until firm, about 15 minutes. Reduce oven temperature to 300°F.
  4. Place logs on a cutting board. Cut with a serrated knife on diagonal into 1/2 inch thick slices, making 80 biscotti. Place slices upright on baking sheets, 1 inch apart. Bake until cut side feels dry to the touch, 20-25 minutes. Cool completely on wire racks. Store in an airtight container.

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