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Categories:Viewed: 51 - Published at: 2 years ago
Ingredients
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/4 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces (about 2 cups) semisweet chocolate chunks
- 1 1/2 cups (about 8 ounces) blanched hazelnuts
- 4 large whole eggs, plus 1 large egg white, lightly beaten
- 1 1/2 cups granulated sugar
- Sanding sugar (or granulated sugar), for sprinkling (optional)
Method
- Preheat the oven to 350F.
- Line a large baking sheet with parchment paper; set aside.
- In a food processor, pulse the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and hazelnuts until chips and hazelnuts are the size of peas.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk.
- Switch to the paddle attachment.
- With mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
- Turn out the dough onto a lightly floured work surface, and divide into three equal pieces.
- Shape each piece into an 18-inch log.
- Transfer to prepared baking sheet.
- With the palm of your hand, gently press the logs to flatten slightly.
- Brush egg white over logs.
- Sprinkle with sanding sugar, if using.
- Bake, rotating pan halfway through, until logs are just firm to the touch, 20 to 24 minutes.
- Transfer sheet to a wire rack to cool slightly, about 20 minutes.
- Place logs on a cutting board.
- Using a serrated knife, cut 3/4-inch-thick slices on the diagonal.
- Place a wire rack on a large rimmed baking sheet.
- Arrange slices, cut sides down, on the rack.
- Bake until biscotti are firm to the touch and completely dry, 10 to 12 minutes.
- Remove pan from oven; let biscotti cool completely on the rack.
- Biscotti can be kept in an airtight container at room temperature for up to 1 week.
