Chocolate hazelnut biscotti
Author: 
 
Ingredients
  • 1¾ cups flour
  • 1 cup sugar
  • ⅓ cup dark cocoa powder
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 4 oz bittersweet chocolate, chopped
  • 1 cup hazelnuts, chopped
  • ¼ cup whole bean coffee, chopped (I used Brazil Fazenda California)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon of brewed Brazil Fazenda California (optional)
Instructions
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and spray with non stick spray.
  2. In a large bowl, sift the flour, sugar, cocoa powder, nutmeg, salt and baking soda. Set aside. Blend in the chopped chocolate, hazelnuts and coffee*.
  3. *To chop the coffee without making a huge mess, I put the beans in a plastic bag, and roll a rolling in over it several times. Alternatively, you can use a grinder, but I wanted pretty hefty chunks.
  4. Beat the eggs and vanilla extract (and coffee, if using) in a small bowl. Slow add the dry ingredients, mixing throughly.
  5. Divide the dough into two equal halves. Lightly flour each half and form into a 12 inch long "sausage
  6. shape. Place dough on prepared cookie sheet.
  7. Bake for 50 minutes. Remove from oven and let cool for about 10 minutes. Reset your oven for 300 degrees.
  8. Transfer to a cutting board, and slice into sharply angled ½ inch slices. Place the slices cut side down on a cookie sheet and bake again for 40 minutes, turning once during the middle of baking.
  9. Remove from oven and let cool. Store in an airtight container.
  10. You can drizzle the cookies with chocolate if desired.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/07/10/brazil-fazenda-california/