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CHOCOLATE HAZELNUT BISCOTTI Recipe

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This recipe for CHOCOLATE HAZELNUT BISCOTTI is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup whole hazelnuts, preferably blanched
2 ½ cups flour, plus flour for work surface
½ cup Dutch-style cocoa powder
1 tablespoon espresso powder
Pinch of slat
½ teaspoon baking soda
¾ teaspoon baking powder
4 large eggs
1 1/3 cup sugar
Directions:
Directions:
Preheat oven to 350°. Spread hazelnuts on baking sheet and toast for about 10 minutes, until lightly browned. If nuts are not blanched, toast until skins crack, then remove from oven and wrap in clean towel and rub to remove the skin. Set nuts aside
Stir the flour, cocoa, espresso powder, salt and baking soda and powders together and set aside.
Beat eggs lightly in mixing bowl. Remove two tablespoons of egg mixture to small dish and set aside. Beat sugar into remaining eggs until blended. Stir in flour mixture to form soft dough.
Divide dough in half and place on well floured work surface. Pat into two inch squares, and scatter hazelnuts on the dough and press them into surface. Roll into cylinder 2” in diameter and 12-15” long. Line baking sheet with parchment paper and place dough on it. Brush tops with remaining egg.
Place in oven and bake for 20-25 minutes or until firm to touch. Transfer to cutting board and let cool for 10 minutes. Cut on angle into slices ½ inch thick. Return to oven and bake for 15 minutes, remove and turn over, then into oven for 15 minutes more.

 

 

 

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