Crisp Chocolate Hazelnut Biscotti

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 24
• 1 3/4 cups all-purpose flour
• 2/3 cup dutch-processed cocoa powder
• 2 teaspoons baking powder
• 1 pinch salt
• 1 1/4 cups sugar
• 1 1/2 cups hazelnuts, coarsely chopped
• 4 eggs
• 2 teaspoons vanilla extract

Recipe

• 1 set a rack in the middle level of the oven. preheat to 325 degrees.
• 2 sift flour, cocoa powder, baking powder and salt together in a medium bowl. stir in sugar and nuts.
• 3 whisk eggs and vanilla together and add to the dry ingredients. use a rubber spatula to stir the dough together.
• 4 scrape the dough out onto a lightly floured surface and press it together. divide into 2 equal roll each into a log the approximate length of the pan. flatten each log with the palm of your hand. it may help to moisten your hands for this step if the dough is sticking to them.
• 5 bake the logs for about 30 minutes, or until they are well risen and firm when pressed with a fingertip. leave the oven on and place racks in the upper and lower thirds.
• 6 cool the baked logs on the pan on a rack.
• 7 after the logs of dough have cooled completely, place them on a cutting board and use a sharp serrated knife to cut them into straight or diagonal slices, 1/2 inch thick.
• 8 arrange the slices, cut side down, on the prepared pans and return them to the oven to toast for about 15 minutes.
• 9 cool the toasted biscotti on the pans on racks.
• 10 drizzle with melted chocolate, if desired.