Chocolate-Hazelnut Biscotti

By ghinman

Ingredients

• Non-stick veg. oil cooking spray
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup mini semisweet chocolate chips
• 2 large eggs
• 2 large egg whites
• 2 tsp. grated orange zest
• 1 tsp. pure vanilla or chocolate extract
• 1 tsp. instant coffee powder
• 1/2 cup hazelnuts, toasted and skinned
• Glaze: 1 large egg white beaten with 1 tsp. water

Details

Servings 5

Preparation

Step 1

Preheat oven to 350 degrees.
Lightly coat large baking sheet with cooking spray. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt, until blended. Stir in chocolate chips. In a med. bowl, whisk together whole eggs, egg whites, zest, extract, and coffee powder, until powder dissolves. Add to flour mixture along with nuts. With wooden spoon, work wet ingredients into dry ingredients until combined (dough will be sticky).
Divide dough in half. With lightly floured hands and on lightly floured surfac, roll one half of the dough into 14 in. long rope, then transfer to prepared baking sheet. Flatten rope to 1 1/4 in. width. Roll remaining dough into another 14 in. long rope, place 3 to 4 in. away from first rope, and then flatten. Brush rope with glaze.
Bake in 350 degree oven until firm to the touch, 24 to 26 minutes. Remove from the oven and let cool 2 min. on baking sheet. Leave oven on. Slide loaves onto cutting board. With a serrated knife, cut the loaves diagonally into 1/2 in. thick slices. Discard ends. Place slices, cut sides down, back onto the baking sheetdd (they can touch).
Bake until dry, another 15 min., turning biscotti over after 7 min. Let cool completely on wire rack. Store in airtight container at room temp. for up to several days.