Italian

Chocolate Hazelnut Biscotti is for Dessert.

Chocolate Hazelnut Biscotti takes several minutes to prepare.

Chocolate Hazelnut Biscotti takes 24 minutes to cook.

Chocolate Hazelnut Biscotti makes 28 servings.

The ingredients for Chocolate Hazelnut Biscotti are:

2 1/4 cups unbleached all-purpose flour (I like to replace 1/4 cup to 1/2 cup whole wheat flour for the all purpose)
1/4 cup dutch-processed cocoa powder
1 tsp baking soda
1 1/2 cups granulated sugar, 1 tsp granulated sugar for glaze (I used 1 cup and it's the right sweetness for me)
1 tsp kosher salt
1 1/2 cups(about 8 ounces) blanched hazelnuts (sometime I use almond, but I prefer hazelnuts)
12 oz semisweet or bittersweet chocolate chunk(I like to use one pack of 3.5oz 72% Lindt and make up the rest with 60% Ghiradelli Chocolate chips)
4 large eggs, at room temperature
1 eggwhite for glaze (optional), at room temperature
Sanding sugar (or granulated)for sprinkling (optional)

Here is how you make Chocolate Hazelnut Biscotti:

Preheat oven to 350F.Line two large baking sheet with parchment paper. Set aside.In a food processor, pulse the flour, cocoa,baking soda,salt. Coarsely chop 1 cup of chocolate chunks and hazelnut, until chocolate chunks and hazelnuts are the size of peas.In a bowl of electric mixer fitted with whisk attachment, beat the whole eggs, and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk.Switch to the paddle attachment. With mixer on low speed, add the flour mixture. When it's well combined, add in the nuts and chocolate and stir by hand, using a large spatula.Turn out dough onto a lightly floured work surface, and divide into 3 equal pieces. Shape each pieces into an 18 inch log. Transfer to prepared baking sheet. With the palm of your hand, gently press the logs to flatten slightly. Brush egg wash over logs. Sprinkle with sanding sugar if using.ORUsing the spatula as a guide, drop the dough by spoonful into a 2.5-inches wide and 18-inches long log directly onto the parchment paper. Slightly flatten it to 1/2-inch thick. Leave 2 inches space between logs.*** Brush eggwash over logs. Sprinkle with granulated sugar, if using.Bake, rotating pan halfway through, until logs are just firm to the touch, 20-24 minutes. Transfer baking sheets to a wire rack to cool completely, about 20 minutes.When the logs are cool enough to handle, use a serrated knife to cut biscotti log on the diagonal, into 1/4-inch thick, or if you like, 3/4-inch thick (which is more durable to be send off as care package.Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down on the rack.Bake until biscottis are firm to the touch and completely dry. 10 to 12 minutes.Remove pans from the oven; Let biscotti cool completely on the rack. They can be kept in an airtight container at room temperature for up to 2 weeks. I keep them in the freezer when I don't feel like sharing with others. They can be kept there for months.Recipe yields 840 grams. Each cookie will be a different size, so weigh each cookie on a gram scale to determine exact calories. 6 calories per gram of baked cookie.Number of Servings: 28Recipe submitted by SparkPeople user CHALKHOG.

The nutritional information for Chocolate Hazelnut Biscotti is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 167.7

• Total Fat: 7.2 g
• Cholesterol: 29.6 mg
• Sodium: 134.7 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 1.6 g
• Protein: 3.3 g

Chocolate Hazelnut Biscotti is Italian cuisine.