Chocolate Hazelnut Biscotti

BISCOTTI!!! Our first throwdown! I was super excited when i heard that we were going to be making biscotti because this is my very first time making biscotti ever. I have to admit i found this to be the most challenging of deserts. I guess because the dough is so moist and sticky and it was super hard to roll the dough into a log....and then it was so thick my little mixer couldn't handle it! but alas i did it! So here are my biscotti!

I decided to use Bittersweet Chocolate but i think next time i might add more sugar or use the Semi-sweet like the recipe calls for because even though i love that rich chocoalte flavor i still like my deserts to be SWEET!Oooh doesn't this look so good....brown sugar and pure chocolate yummmm

Roll your dough into two 12" logs




I dipped my biscotti in white chocolate

Chocolate-hazelnut Biscotti

4 tbsp Butter chopped
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
process
1 1/2 Tbs. instant espresso powder
1 tsp. baking soda
1/4 tsp. salt
3 eggs
1 1/4 tsp. vanilla extract
1/2 cup hazelnuts

For the chocolate coating:
8 oz. White Chocolate chopped
2 tsp. vegetable shortening

Directions:
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 add cubed butter.

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. Using an electric mixer set on medium speed, beat to blend. Reduce the speed to low and mix in the chocolate/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, 30 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 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.
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.

Recipe Adapted from Williams Sonoma