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| Chocolate-Hazelnut Biscotti |
| 4 oz. semisweet chocolate, coarsely chopped |
| 1 cup firmly packed light brown sugar |
| 1 3/4 cups unbleached all-purpose flour |
| 1/3 cup unsweetened cocoa, preferably Dutch |
| 1 1/2 Tbs. instant espresso powder |
| 1 1/4 tsp. vanilla extract |
| 1 cup hazelnuts, toasted and coarsely chopped |
| For the chocolate coating: |
| 8 oz. semisweet or bittersweet chocolate, |
| 2 tsp. vegetable shortening |
| Preheat an oven to 300ºF. Line a large baking sheet with parchment paper or waxed paper. |
| In a food processor fitted with the metal blade, combine the chocolate and brown sugar and |
| process until the chocolate is very fine; set aside. Alternatively, use a blender, processing 1 oz. |
| chocolate and 1/4 cup sugar at a time. |
| Sift together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In a |
| large bowl, combine the eggs, vanilla extract and almond extract. Using an electric mixer set on |
| medium speed, beat to blend. Reduce the speed to low and mix in the sugar and flour mixtures |
| until a stiff dough forms, adding the hazelnuts when the dough is about half mixed. |
| On a floured surface, divide the dough in half. Form each half into a log 12 inches long. Transfer the |
| logs to the prepared baking sheet, spacing them well apart, and pat to even the shapes. Bake |
| until almost firm to the touch, about 50 minutes (logs will spread during baking). Remove from the |
| oven and let cool for 10 minutes. Leave the oven set at 300ºF. |
| Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs on |
| the diagonal into slices 1/2 to 3/4 inch thick. Arrange the slices, cut side down, on the baking |
| sheet. Bake for 25 minutes. Turn the slices over and bake until crisp and dry, about 25 minutes |
| more. Turn off the oven and let the biscotti cool completely in the oven with the door slightly ajar. |
| Meanwhile, make the chocolate coating: In the top pan of a double boiler, combine the chocolate |
| and shortening. Place over but not touching simmering water in the lower pan and melt, stirring |
| occasionally, just until smooth. Remove from the heat. Alternatively, melt the chocolate and |
| shortening in a heatproof bowl placed over but not touching simmering water in a saucepan. |
| Dip one side of the cooled cookies in the hot chocolate coating and set, chocolate side up, on a |
| baking sheet. Refrigerate until set. Store in an airtight container in the refrigerator for up to 2 |
| weeks. Makes about 30 biscotti. |
| Adapted from Williams-Sonoma Kitchen Library Series,Cookies & Biscotti,by Kristine Kidd |
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Barrington
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