It's been a month I haven't bake...got some baking cookbooks from a book fair and indulge to this recipe..A morning cuppa coffee and a choco biscotti on a freezing cold....
1 cup hazelnuts
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter
3/4 granulated sugar
1 tsp coarse salt
3 large eggs
1 handful of bittersweet chocolate chips
1 large egg white for brushing
coarse sanding sugar
- Set the oven rack in the middle position. Preheat the oven at 350F. Line a baking sheet and set aside.
- In a small baking tray, place the hazelnuts in a single layer on a baking sheet and bake until they are lightly colored and the skins are blistered and cracking, 5 to 10 mins. Wrap in a kitchen towel and let steam for 1 min. Rub the nuts in the towel as many of the skins as possible, set aside to cool completely. Coarsely chop the hazelnuts.
- In a medium bowl,whisk together flour, cocoa powder and baking powder, set aside.
- In a large bowl, beat the butter,sugar and salt to medium speed until light fluffy 2-3 mins, scraping down the sides of the bowl, Add the eggs one at a time, beating after each addition until blended.
- With the mixer on low speed,add the dry ingredients and beat until the flour is absorbed. Fold in the chocolate and the chopped hazelnuts.
- On a lightly floured work surface, gently roll with lightly floured hands make a 17 inches long and 11/2 inches wide. Carefully, transfer to the prepared baking sheet. Brush with egg wash and sprinkle with sanding sugar. Bake for 20 mins.
- Remove the logs from the oven and let cool on the baking sheet on a wire rack for 10 mins, Using the knife, cut the logs on the diagonal into slices about 3/4 inch thick. Return the slices to the baking sheet, laying each one on its side, and bake until the biscotti are completely fried and crisp, about 10-15 mins.
- Cool the biscotti for 10 mins on the baking sheet on a wire rack. The n transfer them to the rack with a metal spatula and let cool completely.
- Store in a covered container at room temperature for up to 1 week.