Chocolate-hazelnut Biscotti

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups hazelnuts, toasted, husked
• 3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, soft
• 2 cups sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup semi-sweet chocolate chips

Recipe

• 1 preheat oven to 350°f.
• 2 line heavy large baking sheet with parchment paper.
• 3 grind 1/2 cup toasted hazelnuts in processor. set aside.
• 4 whisk flour, cocoa, baking soda, baking powder and salt in large bowl, set aside.
• 5 beat butter and sugar in another large bowl to blend. add eggs and vanilla and almond extracts and beat until well blended.
• 6 add flour mixture, mix well.
• 7 mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
• 8 divide dough into 2 equal pieces.
• 9 shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking).
• 10 bake until logs feel firm when tops are gently pressed, about 35 minutes. cool logs on baking sheet 15 minutes.
• 11 maintain oven temperature.
• 12 using long wide spatula, transfer baked logs to cutting board.
• 13 using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
• 14 arrange slices, cut side down, on 2 baking sheets. bake biscotti until firm, about 15 minutes. transfer to racks and cool completely.
• 15 (chocolate-hazelnut biscotti can be prepared ahead. store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.).