Double Chocolate Biscotti

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This is another Kay Hartman spectacular recipe. It comes from Four-star Desserts by Emily Luchetti.

Double Chocolate Biscotti

24 Cookies

3 large eggs

3/4 teaspoon vanilla extract

1-1/3 cups all-purpose flour

1/2 cup cocoa powder

1-1/2 teaspoons baking soda

1/8 teaspoon salt

1 cup granulated sugar

2-1/4 teaspoons espresso grounds or instant espresso

2/3 cup (2 ounces) chocolate chips

1 cup (4 ounces) hazelnuts, toasted and skinned

7 ounces white chocolate, finely chopped

Preheat the oven to 325F.
Lightly whisk together the eggs and the vanilla extract. Set aside.

Combine the flour, cocoa powder, baking soda, salt, sugar, espresso grounds, chocolate chips, and hazelnuts in the bowl of an electric mixer. With the paddle attachment, slowly add the egg mixture on low speed. Mix just until the dough comes together. With your hands, scrape any dry ingredients from the bottom of the bowl and mix them into the dough.

On a lightly floured board, roll the dough into 2 logs, each about 12 inches long. Place them on a baking sheet. Bake until the sides are firm and the tops are cracked and no longer wet-looking, about 20 minutes. Cool to room temperature.

Decrease the oven temperature to 300 degrees.

Cut the logs into slices 3/4 inch thick. Place them, a cut side up, on a baking sheet. Bake the biscotti until dry and firm, about 25 minutes.

Melt the white chocolate in a double boiler over hot water, making sure that the water does not touch the bottom of the pan holding the chocolate. Whisk until smooth.

Line a baking sheet with parchment paper. Spread some white chocolate on a cut side of each biscotto. Place the biscotti, white chocolate side down, on the baking tray. Let the chocolate harden.

Kay notes: The chocolate did not seem to want to harden completely so I put the biscotti in the refrigerator for 1/2 hour and that did the trick.

Ahead-of-time Notes:

Chocolate biscotti will last for about a week. Store in an airtight container at room temperature.

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