Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tbsp instant espresso powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup granulated sugar
  • 4 oz bittersweet chocolate chips
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp hazelnut extract
  • 1 cup toasted hazelnuts, roughly chopped
  • 1 egg white, lightly beaten

Instruction

  • In a medium bowl, sift together the flours, cocoa powder, espresso powder and baking soda. Add salt and set aside.
  • In a food processor fitted with the metal blade, add the sugar and chocolate chips and process until the chocolate is very fine.
  • Using an electric mixer or stand mixer, beat the eggs, vanilla extract and hazelnut extract until combined. Add the sugar mixture and mix until combined, about 1 minute.
  • Reduce speed to low and slowly add flour mixture and mix until just combined. Fold in hazelnuts.
  • Preheat oven to 350°F. Line baking sheet with parchment paper. Divide dough in half and place on baking sheet. Shape dough into two 11x2 inch or 8x4 inch logs, keeping at least 3 inches between them. Brush each log with egg white and sprinkle 1 tsp sugar over the top and sides of each.
  • Bake for 35 minutes or until the biscotti is firm to the touch. Remove from oven and let cool slightly for 10 minutes.
  • Transfer logs to cutting board and cut on the diagonal 3/4" thick slices with a sharp serrated knife. (If it's crumbly, let cool for longer) Arrange the slices on the baking sheet and bake for 20-30 minutes, flipping the biscotti halfway through. Transfer to a wire rack and allow to cool.