Tuesday, August 19, 2008

Cookie Carnival: Chocolate Hazlenut Biscotti


This is my first posting for the Cookie Carnival. This month's recipe is Chocolate Hazelnut Biscotti. This was my first attempt at making biscotti. To be truthful, I have not had very many biscottis. These were excellent. I would definitely make these again. My son loves them dipped in milk; my mom said they are great dipped in coffee. Plus, it left her coffee with a wonderful taste! The recipe was very easy to follow and the final product was delicious.

Chocolate-Hazelnut Biscotti
Bon Appétit
from The Bakehouse, Bloomington, IN

Makes about 4 dozen.
Ingredients:
1 1/2 cups hazelnuts, toasted, husked (I used packaged chopped hazelnuts)
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
Preparation:
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside.
Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.

Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.

Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

5 comments:

Alwayzbakin said...

They were delicious! I was lucky to be able to try them.

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ARLENE said...

I love biscotti and hazelnuts both; these look so good. Wish I could reach in and grab a few.

steph- whisk/spoon said...

looks good! i liked them with my morning coffee, too!

Cristine said...

Great job! All your pics make me want to make these again!