Here’s the greatest of them all.
There is a saying though, ‘Nuts take up space where chocolate is supposed to be’.
But, the case of the Double Chocolate Biscotti, the hazelnuts are perfect. That nutty crunch they add to this twice baked cookie is perfection.
Just to keep you all updated, I’m taking the rest of the week off until Christmas.
I hope you all have a wonderful holiday!
Double Chocolate Biscotti
adapted from Sweet Tooth
- 1 cup unbleached all-purpose flour
- 3/4 cup whole wheat pastry flour
- 2/3 cup Hershey’s special dark cocoa powder
- 2 teaspoons baking powder
- 1 1/4 cups sugar
- 1 1/2 cups hazelnuts, coarsely chopped
- 4 eggs
- 1/4 cup olive oil
- 2 teaspoons vanilla extract
- Ghirardelli 60% cacao chocolate chips
- Preheat the oven to 325°F.
- Mix the flours, cocoa powder, baking powder, sugar and hazelnuts together in a bowl.
- In another bowl, beat the eggs, olive oil, and vanilla extract together.
- Add the wet ingredients into the dry ingredients and stir until the dough comes together (it will be sticky).
- Turn the dough out onto a lightly floured surface and gently kneed the dough a couple of times until it comes together.
- Roll into a log.
- Place the log onto a baking sheet that has been covered with either parchment paper or a silpat mat.
- Flatten the log with the palm of your hand.
- Bake on the middle rack for about 35 minutes, or until lightly browned and risen.
- Allow the log to cool enough to handle.
- On a cutting board with a serrated knife, cut the biscotti at an angle into about 3/4″ pieces.
- Lay the biscotti on their side back on the baking sheet in an even layer.
- Bake for another 15 minutes, or until dry.
- Allow the biscotti to cool completely.
- Over a double boiler, melt the chocolate.
- Dip the either one end of the biscotti or an entire side into the melted chocolate.
- Place on a piece of parchment paper or silpat mat to harden.
- Once completely cooled and hardened, store in an airtight container for up to 2 weeks.
Servings: 11-13 biscotti