These biscotti aren’t too sweet, yet they’re still rich with chocolate flavor and chunks of roasted hazelnut. I’ve made biscotti in the past, but they mostly turned into inedible rocks; fortunately, this wasn’t the case. Furthermore, they were very popular and actually all got eaten! Smitten Kitchen warns that the dough is extremely sticky, but I didn’t find this to be the case. I also omitted the espresso powder because the stuff in my house expired in 2010. And, there was white stuff in it. Of note, I also halved the Smitten Kitchen recipe, since 60 biscotti seemed a bit overkill.
Makes about: 25-30 biscotti
Prep time: 20 mins
Bake time: 15 mins+20ish mins
½ cup toasted hazelnuts (you can get pre-roasted ones at Trader Joe’s)
1 ¼ cup flour
¼ cup cocoa
1 ½ tsp espresso powder
pinch of salt
½ tsp baking powder
½ cup + 3tbsp sugar
1. Preheat oven to 350F.
2. If your hazelnuts are not pre-roasted, toast for about 10 minutes until the skin cracks. You can attempt to remove the skins, but it’s not necessary.
3. Beat eggs together. Reserve 1 tbsp to top the biscotti.
4. Beat in sugar.
5. Stir in flour, cocoa, espresso powder, salt, and baking powder.
6. Pat into a 6 inch square on a well-floured surface or on a piece of parchment paper.
7. Press in hazelnuts.
8. Roll dough to form a cylinder that’s about 12-15 inches long and 2 inches in diameter.
9. Brush with egg.
10. Bake for 15 minutes until firm to the touch.
11. Remove from oven and let cool.
12. Slice the cookie roll on an angle to form pieces that are ½ inch thick. The cookies might crack a bit and not retain their shape.
13. Bake 20 minutes until the slices look crisp and dry. I actually baked for about 10 minutes, and flipped the cookies over after 5 minutes, since I didn’t want the cookies to be too crisp.