Double Chocolate Biscotti
 
Makes 40
Ingredients
  • 3 large eggs (150 grams)
  • 1 cup (200 grams) granulated sugar
  • ¼ cup (57 grams) unsalted butter, melted
  • 1 teaspoon (4 grams) vanilla extract
  • 1¾ cups (219 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¾ cup (128 grams) dark or milk chocolate morsels
  • ¾ cup (85 grams) slightly toasted hazelnuts, coarsely chopped
Instructions
  1. Preheat oven to 325°F (170°C). Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs at high speed until light and pale in color, about 2 minutes. Reduce mixer speed to low. Add sugar, melted butter, and vanilla, beating just until combined.
  3. In a medium bowl, sift together flour, cocoa, baking powder, and salt. Gradually add flour mixture to egg mixture, beating just until combined and a dough starts to form. Fold in chocolate morsels and hazelnuts. Refrigerate for at least 30 minutes.
  4. On a lightly floured surface, with slightly wet hands, shape dough into a ball. Divide in half, and roll each half into a 14x2½-inch rectangle. Place 4 inches apart on prepared pan.
  5. Bake until slightly risen, firm to the touch, and top begins to crack, 25 to 30 minutes. Let cool on a wire rack for 30 minutes.
  6. Using a serrated knife, cut logs into ½-inch-thick slices. Return slices to pan, cut side up, in a single layer. Bake until crisp, about 15 minutes more. (The longer they stay in the oven, the harder they become.) Let cool completely on a wire rack. Store in an airtight container at room temperature for up to 1 week.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/double-chocolate-biscotti/