Chocolate Chip-Hazelnut Biscotti

By acampman

Ingredients

• 6 tablespoons (3/4 stick) unsalted butter, softened
• 1 1/4 cups sugar
• 3 large eggs
• 2 tablespoons strong brewed coffee, at room temperature
• 2 teaspoons vanilla extract
• 4 2/3 cups unbleached all-purpose flour
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup whole hazelnuts
• 1 1/4 cups semi sweet chocolate chips; or 7 1/2 ounces good-quality dark chocolate, broken into pieces

Details

Servings 25

Preparation

Step 1

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Cream the butter and sugar together in a big bowl, using the whisk attachment of an electric mixer on high speed (or a sturdy wire whisk), until they are fluffy and light lemon-yellow in color, about 5 minutes. With the mixer on low speed, beat in the eggs, one at a time, then the coffee and vanilla.

In a separate, medium-size bowl, whisk the flour, baking powder, spices, and salt together to mix. Slowly add these dry ingredients to the wet, stirring with the paddle attachment of your mixer on low speed (or a wooden spoon) until they are almost combined. Add the nuts and chocolate chips, and continue to mix until the dough comes into a ball.

Place the dough on a flour-dusted work surface. Dust your hands with flour, and roll the dough into a log 4 inches in diameter about 14 inches long.

Carefully lift the log, and place it on a baking sheet. If the log is too long, cut it in half and place each half on a separate baking sheet; the dough will spread when it bakes.

Place the baking sheet on the center rack in the oven - and bake for 35 minutes, or until the top of the log is golden brown and feels firm when you press it with your finger.

Remove the baking sheet from the oven, and place it on a wire rack to cool to room temperature.

Pick the log up with your hands, and mvoe it to a cutting board. Using a serrated knife, cut the log on a slight diagonal into 1/2 inch slices. (If the log isn't cooked, the melted chocolate will make a mess of your biscotti as you're cutting them). Line up the slices on a baking sheet, cut-side down. The biscotti can be touching one another because the sides that are touching are already cooked.

Return biscotti to the oven and place it on a wire rack to let it cool on the sheet. Biscotti are best after they have cooled completely and hardened.