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Chocolate Hazelnut Biscotti

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Hazlenut chocolate Biscotti 4
Adapted from Tatyana's Everyday food

Chocolate Hazelnut Biscotti

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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Ingredients Method

Ingredients
  

  • 3 large eggs, room temperature
  • 0.5 cup + 4 tsp (150gms) granulated sugar
  • 0.5 cup (113gms) unsalted butter, room temperature
  • 2.75 cup (344g) all-purpose flour, divided
  • 1 tsp (4g) baking powder
  • 2 tsp vanilla bean paste
  • 0.5 cup roasted hazelnuts, chopped
  • 0.5 cup chocolate chips

Method
 

  1. Preheat oven to 350°F/180°C. Line a large baking tray with parchment paper. Make sure eggs and butter are at room temperature
  2. Whisk together eggs and sugar until pale yellow and fluffy.
  3. Add butter and vanilla to the eggs and continue whisking.
  4. Fold in the flour and baking powder and continue whisking till a semi-wet dough forms.
  5. Transfer the dough to a lightly floured surface and continue kneading until you get a smooth dough. Add more flour, if needed.
  6. Knead in the nuts and chocolate, and fashion the dough into a log about 13" long 5" wide.
  7. Transfer the roll onto the prepared baking tray and flatten with a rolling pin to a rectangle about 1" thick.
  8. Bake at 350°F/180°C for 20-25 minutes. Remove from oven, cool slightly for 5 minutes and slice into 1/2" pieces while still warm.
  9. Reduce oven temperature to 270°F/132°C. Return slices to baking tray, space them slightly apart and bake at 270°F/132°C for 1.5 hours.
  10. Transfer Biscotti to a wire rack to cool completely. Store in an air tight container for several weeks.