Chocolate Hazelnut Biscotti

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1/2 cup	55g / 1.9oz	Unsweetened cocoa powder
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
6 tablespoons	90ml	Unsalted butter - (3/4 stick) - softened
1 cup	198g / 7oz	Granulated sugar
2 cups	396g / 13oz	Eggs (large)
1 cup	146g / 5.1oz	Blanched hazelnuts - coarsely chopped
3/4 cup	82g / 2.9oz	Semisweet chocolate chips
1 tablespoon	15ml	Confectioners' sugar

Recipe Instructions

Preheat oven to 350 degrees and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in hazelnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut-sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and, frozen, 1 month.

This recipe yields 30 biscotti.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8824 broadcast 02-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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