Those biscotti are freaking amazing, packing a punch of sweetness and crunchiness.
Note that I added a little bit of oil to the recipe, not traditional but it makes the biscotti a bit less crumbly.
- 1tsp vanilla extract
- 3 eggs
- 256g all-purpose flour
- 5g baking powder
- 40g cocoa powder
- 110g chocolate chopped coarsely
- 115g raw whole hazelnut or almond
- 140g sugar
- (Optional) 3tbsp oil or butter if you prefer to have them a bit more moist
- (optional) 1/4tsp Frangelico
- Preheat your oven at 350F, as we will toast the hazelnuts/almonds. Lay parchment paper on a baking tray, put the nuts and cook them for 8 minutes. If you used hazelnut, place them in a dishcloth and rub them to remove as much of the skin as possible; they taste bitter. Let them cool down and chop them roughly.
- Combine the flour, cocoa powder and baking soda together.
- In the bowl of a stand mixer, use the paddle attachment cream the butter then add all the sugar. Add the eggs, salt, vanilla and mix until it forms a creamy paste.
- It’s now time to add the flour to the party, mix until there is no visible flour anymore (you don’t want to overmix). At this point, add the nuts and chocolate and mix for a few seconds then remove from the stand mixer.
- On a lightly floured surface dump the mixture, cover with a little bit more flour and knead it until it holds together. The dough should be pretty firm and this process should take like 30 seconds or so. Cut in half. Form a log with the dough about 3″ wide and 10″ long ( no need to get the ruler out), repeat with the second dough. Lightly dust with flour so it doesn’t stick(if needed). Press them down slightly if they are too high for your taste.
- Put the rolls on a parchment paper and onto a baking tray. Bake at 350F for 30 minutes in the middle of the oven. Take them out of the oven, let them cool for 10 minutes and using a serrated knife, make some bevelled cut ( you can cut them straight it’s just prettier this way). Cut the slice about 1/2″ thick.
- Lay them back on the baking tray for their second cooking session. Bake for about 7-10 minutes on each side. Take them out of the oven and let them cool on the tray for a few minutes then transfer to a wire rack. Once cooled they will get hard.
- Make sure to store in an airtight container
Note: Depending on the thickness of your slices and oven temperature difference, it may require a little more or less baking time.