Triple Chocolate Biscotti

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• 9 ounces hazelnuts
• 2 2/3 cups unbleached all-purpose flour
• 1 cup dutch-processed cocoa powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups sugar
• 1 1/2 tablespoons instant espresso
• 4 ounces chocolate chips
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 12 ounces chocolate

Recipe

• 1 preheat oven to 525 degrees and toast hazelnuts 15 minutes on a cookie sheet.
• 2 cover nuts 10 minutes and then peel by rubbing together.
• 3 put flour, cocoa, baking soda, salt, sugar and coffee in a blender and mix.
• 4 add nuts and chocolate chips.
• 5 in separate bowl beat eggs and vanilla then add to the mixer slowly.
• 6 finish mixing with flour-covered hands in a bowl.
• 7 divide into four parts and roll on flour-covered board into logs about 10-inches long and 2-inches thick.
• 8 spray cookie sheet with cooking spray and put on logs.
• 9 bake at 325 degrees for 35-40 minutes until sides are firm and inside cracks no longer look wet.
• 10 remove and cool logs for 10 minutes.
• 11 slice diagonally into 3/4-inch thick pieces.
• 12 place the pieces flat on a baking sheet.
• 13 reduce oven temperature to 300 degrees.
• 14 bake biscotti 25 minutes.
• 15 cool on rack.
• 16 chop chocolate and microwave until melted, 1-2 minutes.
• 17 with knife, spread chocolate on biscotti (one side).
• 18 place chocolate side down on parchment-lined baking sheet or waxed paper.
• 19 store in air-tight container.