- 1 and 3/4 Cup hazelnuts without skin
- 2 and 2/3 Cups flour
- 1 Cup dutch processed cocoa powder ( van Houten)
- 1 and 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Cups sugar
- 1 and 1/2 Tbsp finely ground dark roast coffe beans or instant espresso powder
- 2/3 Cups chocolate chips
- 5 large eggs
- 1 and 1/2 tsp vanilla extract
Toast the hazelnut in a 350° F oven on a baking sheet for 10 to 15 minutes. Cool.
Put the flour, cocoa powder, baking soda, sugar, salt and coffee into an electric mixer and combine than toss the nuts and chocolate chips.
In a separate bowl, lightly whisk the eggs and the vanilla. Add to the mixing bowl and mix at low speed or until the dough comes together. Remove the bowl from the mixer and combine by hand so that all ingredients from the bottom are combined.
Divide the dough in 4 and form 4 logs. To do this you may want to dust the work surface with a little flour so the dough doesn't stick to much. Forming the log is a little tricky.
Bake at 350°F for 30 to 35 minutes or until the sides are firm and the tops are cracked and the dough inside the logs no longer looks wet.
Remove from the oven and lower the temperature to 300° F.
Cool the logs for 10 minutes than slice them diagonally into 3/4 inch thick slices.
Place the biscotti flat on a baking sheet and dry them in the oven for 25 minutes.
If you want you can dip half of the biscottis in some melted white or dark chocolate.
Just melt some chocolate in the microwave or a double boiler and than spread the chocolate on one side of the biscottis with a knife.
I prefer them plane and this way they keep longer also.
They will keep for a long time in a tin or a zip log bag and they freeze very well also.
Great with coffee.
