Biscotti al Cioccolato (Chocolate Biscotti)

March 3, 2013Posted in:

Biscotti al Cioccolato
Chocolate Biscotti
(makes 40 cookies)

2 cups of flour
3 eggs
1 7/8 cups sugar
6 tablespoons cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon baking soda
4 teaspoons brewed espresso
¾ teaspoon baking powder
1 ½ cups blanched, toasted

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder.
In a separate bowl, beat together the eggs, sugar, vanilla, and espresso until the sugar dissolves.  Set aside 3 tablespoons of the egg mixture and pour the rest into the dry ingredients.  Stir until a dough forms.  Work in the hazelnuts, then divide the dough in half and form 2 logs, each abut 15 inches long. (The dough will be sticky.  Wet your hands to make handling easier.)
Place the logs, at least 3 inches apart, on the baking sheet.  Bake them for 10 minutes, then remove them from the oven and brush them with the reserved egg wash.  Return them to the oven for another 10 minutes, then let the logs cool for 10 minutes.
Lower the oven temperature to 325 degrees.  With a spatula, transfer the logs to a cutting board and, with a sharp knife, cut them into ½-inch-thick slices.  Arrange the slices on their sides on the baking sheet and bake for another 5 minutes.  Then turn the biscotti over and return them to the oven for a final 5 minutes.  Cool the biscotti on wire racks and store them in an airtight container.