Chocolate Hazelnuts Biscotti
Cantucci con Cioccolato e nocciole
Cantucci con Cioccolato e nocciole
Preheat oven 300 F(150C). Like a large baking pan with parchment paper. In a food processor with metal blade, place the chocolate and brown sugar, and run the blade until fully combined. Set aside the mixture.
In a large ball sift the flour. Add all the dry ingredients: the cocoa, coffee powder, baking soda and salt.
In a different bowl combine eggs, vanilla and almond extract. Transfer to the bowl of an electric mixer and bit until well blended. Add the sugar and flour mix until a stiff dough is forming. Add the hazelnuts when the mixture is half done.
Transfer the dough to a floured work surface, and cut in half. Form 2 cylinders about 12 inces (30 cm) long. Flatten them to form logs about 1 inch thick. Transfer the logs to the baking pan, and even the shapes. Bake until firm about 45 minutes.
Remove from the oven and let the logs cool for about 5-10 minutes. Keep the oven set to 300F (150 C).Transfer the logs to a work surface and using a very sharp knife cut diagonally in slices about half inch (1 cm) think. Transfer the slices back to the baking sheet. Bake for 25 more minutes. Turn the slices over and bake for 25 more minutes. Turn oven off and let the cookies cool in the oven with the door ajar.
Combine the chocolate and shortening in a double boiler. Melt over simmering water until smooth. remove from heat when fully melted. Dip one side of the cookies in the coating, and set the cookies back on the baking sheet. Refrigerate until the coating hardens. keep in a airtight jar.
In a large ball sift the flour. Add all the dry ingredients: the cocoa, coffee powder, baking soda and salt.
In a different bowl combine eggs, vanilla and almond extract. Transfer to the bowl of an electric mixer and bit until well blended. Add the sugar and flour mix until a stiff dough is forming. Add the hazelnuts when the mixture is half done.
Transfer the dough to a floured work surface, and cut in half. Form 2 cylinders about 12 inces (30 cm) long. Flatten them to form logs about 1 inch thick. Transfer the logs to the baking pan, and even the shapes. Bake until firm about 45 minutes.
Remove from the oven and let the logs cool for about 5-
Combine the chocolate and shortening in a double boiler. Melt over simmering water until smooth. remove from heat when fully melted. Dip one side of the cookies in the coating, and set the cookies back on the baking sheet. Refrigerate until the coating hardens. keep in a airtight jar.
4 oz (125 gr) semi-
1 cup (220 gr) light brown sugar
1-
1/3 cup (30 gr) cocoa powder, un-
1 1/2 tablespoons espresso coffee powder
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1-
1/2 teaspoon almond extract
1 cup (150 gr) whole hazelnuts, toasted and peeled
chocolate coating
8 oz (225 gr) semisweet chocolate, coarsely chopped
2 teaspoons vegetable shortening