Hazelnut Biscotti With Bittersweet Chocolate
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter, for greasing cookie sheets
- 1¾cup flour
- ½teaspoon baking powder
- ⅛teaspoon salt
- 3eggs, room temperature, 1 lightly beaten
- 1egg yolk, room temperature
- 1cup sugar
- 1teaspoon vanilla extract
- 1cup bittersweet chocolate, chopped
- 2cups hazelnuts, toasted, skinned and coarsely chopped
Nutritional analysis per serving (24 servings)
185 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 4 grams protein; 29 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Grease 2 baking sheets with the butter. Combine the flour, baking powder and salt in a bowl. Place 2 of the eggs, the egg yolks, sugar and vanilla in a large bowl. Mix until blended. Gradually add the flour mixture to the egg mixture until blended. Fold in the chocolate and hazelnuts.
- Step 2
Sprinkle a handful of flour onto a smooth surface. Transfer the dough onto the floured surface. Knead until smooth, about 3 minutes.
- Step 3
Shape the dough into 2 logs, 2½ inches wide and 12 inches long. Place one log on each cookie sheet. Brush the top of each log with the lightly beaten egg. Bake for 35 minutes at 350 degrees. Take them out of the oven. Cut the logs into 1-inch slices crosswise and lay them cut side down on the baking sheet. Return them to a 325-degree oven and continue baking for another 15 minutes. Cool on racks.
Private Notes
Comments
First time biscotti baker, so I made changes...
- I conflated this recipe with another adding 1/2 cup Valrhona chocolate powder;
- And no hazelnuts so I used brazil nuts...
So, Double Double Brazil Nut Biscotti - they turned out great.
Two suggestions re the recipe:
- you don't need two baking sheets; two logs fit easily on one sheet and the slices fit also so save on the washing up.
- The whole egg wash was weird - too thick, odd color; just use the leftover egg white and save an egg
I have made this recipe many many times, always to rave reviews. I make a double batch as they freeze really well. The only change I make it to knead the dough with wet hands to distribute the nuts and chocolate and bake two logs to a baking sheet.
I made these as directed except that I also put 2 logs on 1 sheet--which was fine. I was concerned that there would be too many nuts for the quantity of dough but the balance turned out fine.
I like the concept of this biscotti, but here are my thoughts- Egg instructions are confusing - I ended up putting all 3 eggs into the batter, and skipped the egg wash. This needs editing. I also cut the sugar down - about 3/4 cup I think I like a little butter in my biscotti, even though it may not be traditional - this dough was so stiff I could hardly get it out of the bowl to knead, and it still stuck to my floured surface anyway. = I’ve made easier and tastier biscotti.
I was intrigued by this recipe! It was a bit of a mess. I’ve never had to knead biscotti dough, I think next time I’d use a mixer at least up until the part when I add the chocolate and nuts. I used a little bit of sliced almonds with the hazelnuts to get to 2 cups. Despite the messiness, these result are delicious! Mine did not rise very much at all. Next time I’ll try some fresher baking powder. I think they might work well with some whole wheat flour mixed in.