Double-Chocolate Hazelnut Biscotti


This recipe is straight from the Ghirardelli site.  Light, crisp and filled with toasted  hazelnuts this biscotti does not disappoint.  Although I’m not usually a fan of chocolate biscotti (did I just say that?!) as I often find the biscotti taste just too one dimensional, the chocolate in this recipe adds another layer of flavour, along side the toasted hazelnuts and semi-sweet chocolate.

No hazelnuts or semi-sweet chocolate?  Use walnuts or pecans but toast first to bring out the flavour.  Instead of semi-sweet chocolate use white chocolate or dark chocolate.  I used white chocolate chips along with the hazelnuts in my biscotti.  Like all biscotti these will keep for a couple of weeks on the counter as long as they are well wrapped.  Great to add-in to your school or work lunch. These sturdy cookies pack well!


Double Chocolate-Hazelnut Biscotti

Preheat oven to 350F.  Parchment line 2 cookie sheets or 1 large cookie sheet.

Ingredients:

2 cups all-purpose flour

1 cup granulated sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1/2 cup Ghirardelli Sweet Ground Chocolate & Cocoa

4 ounces Ghirardelli semi-sweet chocolate bar, chopped

3 eggs

1 tsp pure vanilla extract

1 cup hazelnuts, coarsely chopped

In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, ground chocolate, and semi-sweet chocolate (or chocolate of your choice).

In a separate bowl, combine the eggs and vanilla, and stir until well blended.  Pour the egg mixture into the flour mixture and beat with an electric mixer for a couple of minutes, on medium, until the dough comes together.  The dough should adhere to the beaters.  Fold in the nuts.

Divide the dough into 4 equal portions and shape into 1 1/4-inch X 10-inch log and flatten slightly.

Bake for 25 to 30 minutes, until firm to the touch.  Remove from the oven and let sit for 15 minutes.  Turn oven to 300F.  Cut into 1-inch thick slices with a serrated knife and space slightly apart on cookie sheets.  Return to 300F oven and bake until crisp, about 15 minutes.

If you prefer a softer biscotti remove from oven about 5 minutes sooner.

Cool and enjoy.

 

Advertisements

4 Comments Add yours

  1. Chris says:

    I have to try these! Thanks for sharing!

  2. Linda says:

    Chris, Jayne and I both think these are great and that’s what counts, right?!

  3. chefkreso says:

    So delicious, love biscotti, this recipe I have to try!

    1. Sweetenuf says:

      You will not be disappointed. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s