1 3/4 c Hazelnuts; (9 oz)
2 2/3 c Flour, unbleached; (10.5 oz)
1 c Cocoa, dutch-process; (3.5
-oz)
1 1/2 ts Baking soda
1/4 ts Salt
2 c Sugar
1 1/2 tb Dark roasted coffee (or inst
-ant espesso) -- finely grou
2/3 c Chocolate chips; (4 oz)
5 lg Eggs
1 1/2 ts Vanilla extract
12 oz White chocolate
Recipe by: Emily Luchetti, fine Cooking October/November 1994
I've used walnuts every time I've made these.
Heat the oven to 325. Toast the hazelnuts on baking sheet for 10 to 15
minutes, until they emit a nutty aroma but haven't turned dark brown
inside. If they still have skins, cover the nuts with a dishtowel or
paper towels for a few minutes after you take them out of the oven and
then rub the nuts with thetowel to remove the skins. Set aside to cool.
Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl
of an electric mixer fitted with a paddle. Combine these ingredients on a
medium-low speed and then toss in the nuts and chocolate chips. In a
separate bowl, lightly whisk together the eggs and vanilla extact. With
the mixer running on low speed, slowly add the egg mixture to the mixing
bowl until the dough comes together. Remove the bowl from the mixer and
mix in any remaining dry ingredients from the bottom by hand.
Divide the dough into four equal parts. With floured hands, roll each
part into a log about 10 inches long and 2 inches in diameter. Place the
logs 4 inches apart on greased or parchment lined baking sheets.
Bake the logs at 325 for 30 to 35 minutes, until the sides are firm, the
tops are cracked and the dough inside no longer looks wet. Remove the
baking sheets from the oven and reduce the temparature to 300. Let the
logs cool on the baking sheet for at least 10 minutes before slicing the
logs on a slight diagonal into 3/4 inch slices. Place the biscotti flat
on the baking sheet and dry them in the oven for about 25 minutes, until
the biscotti offer resistance when pressed. Transfer the biscotti to a
rack to cool.
While the biscotti are cooling, chop the white chocolate and melt ina
microwave on low power or in a double boiler. With a knife, spread white
chocolate on one cut side of each cooked biscotti. Put the biscotti,
white-chocolate side down, on a parchment-lined baking sheet. Allow the
chocolate to harden. Peel the biscotti from the parchment and store in an
