Chocolate Hazelnut Biscotti

Last week I made chocolate hazelnut biscottis. They're crazy addicting. I think I ate 5 a day till they ran out. These went so quickly I didn't even get a chance to take pics.

I originally found this on food network many years ago but it looks like it's no longer there. Luckily I found a forum somewhere that had it posted. Whew. Blanching the hazelnuts is a pain in the ass. Every time I do it, I'm left with about half still-skinned nuts. Hopefully I'll figure out a fool proof way to do this one day. Otherwise, the recipe is easy-peasy.

Chocolate Hazelnut Biscotti
courtesy of Gourmet Magazine

Recipe Summary
Prep Time: 20 minutes Cook Time: 50 minutes
Yield: 30 biscotti

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup blanched hazelnuts, coarsely chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

Preheat oven to 350 degrees F 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 from 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.