My family is coming to Georgia for Christmas this year. I am so excited about their visit!!! And you know what it means when the Mazzeo clan come to town? - biscotti! Chocolate hazelnut lactose-free biscotti to be exact!
Let me just say that since I put these dark chocolate, hazelnut studded biscotti in my freezer, I cannot get them out of my mind. My family just better hurry up and get here because there may not be any left by Christmas morning.
These really are some of the most delicious biscotti that I have ever made. Chocolatey,
nutty,
crunchy,
begging to be dipped in a cup of coffee - kind of delicious.
Chocolate Hazelnut Biscotti
2 cups (280g) flour3/4 cups (75g) top-quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon table salt
4 large eggs
1 cup (200g) sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
1 cup (125g) hazelnuts, toasted and very coarsely-chopped
3/4 cups (120g) chocolate chips
Preheat the oven to 350F (180C) degrees. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts.
Gradually stir in the dry ingredients.
Fold in chopped hazelnuts.
Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half.
Form each half into a log. Transfer the logs onto the baking sheet, evenly spaced apart.
Bake for 25 minutes, until the dough feels firm to the touch.
Remove pan from the oven and cool 15 minutes. On a cutting board, use a serrated knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 15 minutes turning the baking sheet midway during baking, until the cookies feel mostly firm.
Store in a cool, dry place or in my case - hide in the freezer until Christmas morning.
Christmas morning is going to be all that much sweeter with chocolate hazelnut biscotti on our table.
Ciao!
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