Quinndulgences

CHOCOLATE AND HAZELNUT BISCOTTI

The perfect companion to a cup of hot coffee, this dark biscotti is crispy crunchy, slightly chocolatey, and distinctly flavored with espresso. And, of course, it involves my favorite, Nutella-like flavor combination of chocolate and hazelnut. This cookie comes from Smitten Kitchen’s adaptation of an old NYTimes recipe (it’s also butter-free!).

Ingredients:

• 1/2 cup whole hazelnuts, blanched
• 1 1/4 cups flour
• 1/4 cup cocoa powder
• 1/2 tablespoon espresso powder
• Pinch of salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 large eggs
• 2/3 cups sugar

Directions:

1. Preheat oven to 350 degrees. Spread hazelnuts on baking sheet and toast about 10 minutes, until lightly browned. Set toasted nuts aside.
2. Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside.
3. Beat eggs lightly, just until blended. Remove one tablespoon of egg mixture to small dish and set aside. Beat sugar into remaining eggs until blended. Stir in flour mixture to form soft dough.
4. Place dough on a very well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the hazelnuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Line the baking sheet with parchment paper and place the roll of dough on the baking sheet. Repeat with the remaining dough. Lightly brush the tops of both rolls with the reserved egg.
5. Place in the oven and bake about 25 minutes, until firm to the touch. Transfer to a cutting board and cool. With a sharp and tighly serrated knife, cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, laying them on their cut sides, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving. Yields approximately 25 cookies.