8/13/2019 Chocolate Hazelnut Biscotti

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Chocolate Hazelnut Biscotti

New York Times, 12/12/93

This New York Times recipe is as old as time. I wish I could tell you how many recipesfor iscotti I du! throu!h efore findin! a couple that didn"t ha#e utter in them, ut I"m

not sure I can e#en count that hi!h. $uffice it to say, it took me to an article from 1993, ayear that iscotti were all the ra!e ut proaly not for me as I was in % hi!h school.

&$o.'

They are mildly sweet and chocolaty(they"re the e)act opposite of a molten chocolate

cake on the indul!ent chocolate osession slidin! scale. They"re also *uite easy to put

to!ether if you promise to watch out for one thin!+ this is the stickiest dou!h I ha#e e#erworked with and you cannot ha#e too much flour down on your surface.

Total time+ 1 hour

akes aout - iscotti

1 cup whole haelnuts, preferaly lanched

2 1/2 cups flour, plus flour for work surface1/2 cup 0utchstyle cocoa powder

1 talespoon espresso powder

inch of salt1/2 teaspoon akin! soda

3/ teaspoon akin! powder

lar!e e!!s1 1/3 cups su!ar.

1. reheat o#en to 34 de!rees. $pread haelnuts on akin! sheet and toast aout 1minutes, until li!htly rowned. If haelnuts are not lanched, toast them until the skins

e!in to crack, then remo#e them from o#en and wrap them in clean linen or cotton towel&not terrycloth'. 5u hot nuts to remo#e most of the skin. $et toasted nuts aside.

2. $ift the flour, cocoa, espresso powder, salt, akin! soda and akin! powder to!ether

and set aside.

3. 6eat e!!s li!htly, 7ust until lended, in mi)in! owl with whisk or in electric mi)er.

5emo#e two talespoons of e!! mi)ture to small dish and set aside. 6eat su!ar intoremainin! e!!s until lended. $tir in flour mi)ture to form soft dou!h.

. 0i#ide the dou!h in half and place one portion on a wellfloured work surface. &$he is

not kiddin! aout this.' 8ith floured hands, pat it into a si)inch s*uare. $catter half the

haelnuts on the dou!h and press them into the surface. 5oll the dou!h into a cylinderaout 2 inches in diameter and 12 to 14 inches lon!. ine the akin! sheet with

parchment paper and place the roll of dou!h on the akin! sheet. 5epeat with the

remainin! dou!h. 6rush the tops of oth rolls with the reser#ed e!!.

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8/13/2019 Chocolate Hazelnut Biscotti

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4. lace in the o#en and ake aout 14 minutes, until firm to the touch. &This took me

until 2 to 24 minutes.' Transfer to a cuttin! oard and cut on an an!le into slices one

halfinch thick. &I found that lettin! them cool for fi#e minutes made this easier, as wellas a sharp knife with a ti!ht serrate.' 5eturn the slices to the akin! sheet, layin! them on

their cut sides, and return them to the o#en. 6ake another 2 minutes, until they are crisp

and dry. :llow to cool completely efore storin! or ser#in!.