Biscotti Nocciole-Cioccolato
Submitted by Sir Raw
Biscotti nocciole cioccolato, Italian hazelnut chocolate biscotti twice-baked with Frangelico liqueur. Crisp, dippable, coffee-shop style cookies that keep for weeks.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsBiscotti nocciole cioccolato are the Italian hazelnut-chocolate biscotti that made every espresso bar from Turin to Toronto famous. Hazelnuts and bittersweet chocolate get finely ground together into the dough, and a splash of Frangelico amplifies the hazelnut flavor that runs through the whole cookie.
Toasting the hazelnuts is the single step you can’t skip. Raw nuts taste one-dimensional. Eight minutes at 350°F (175°C) in a dry pan deepens the flavor dramatically and loosens the bitter papery skins. Rub the warm nuts in a clean towel to flake those skins off before grinding.
The twice-bake is what makes biscotti biscotti. First bake at 325°F (165°C) sets the logs into firm, cake-like slabs. Slicing while still warm and returning to the oven for 10 more minutes dries them into the shatteringly crisp, coffee-dunking cookies you’re after.
Pro Tips
- Use a serrated knife for slicing the logs, not a chef’s knife. Serrated teeth saw through the chocolate chunks without cracking the cookies.
- Slice on a 45-degree diagonal for that signature long biscotti shape.
- Store in a tightly covered container, they stay crisp for 3 weeks.
- For extra gloss and richness, dip one cut side of cooled biscotti in melted dark chocolate and let set on parchment.
Variations
Ingredients
Directions
Place nuts in a shallow pan and bake in preheated 350℉ (180℃). oven for 8 to 10 minutes or until golden brown.
Let cool. With paper towels, rub the nuts while warm to remove papery skins.
Let cool. In a food processor fitted with a steel blade, grind the nuts finely.
Add the chocolate to the food processor and process until finely ground.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs and liqueur. In a bowl combine the flour, baking powder and the salt.
Add to the creamed mixture, mixing until blended.
Fold in nuts and chocolate. Divide dough in half. On a greased and floured baking sheet pat out into 2 logs about ½ inch high, 1 1//2 inch wide and about 14 inch long, spacing them at least 2 inch apart.
Bake in the middle of a 325℉ (160℃). oven for about 25 minutes or until lightly browned.
Transfer from the baking sheet to a rack.
Let cool for 5 minutes. Place on a cutting board.
With a serrated knife slice diagonally on a 45 degree angle about ½ inch thick.
Place the slices upright ½ inch apart on the baking sheet and return to the oven for 10 minutes longer to dry slightly.
Let cool on a rack.
Store in a tightly covered container.
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