Double Chocolate Hazelnut Biscotti
YIELD: About 48 biscotti
PREPARATION: 1 1/2 hours plus baking, cooling and setting times
SPECIAL EQUIPMENT: A chocolate thermometer, heating pad with a
control dial (such as the type used for backaches).
- 1 2/3 cups all-purpose flour, spooned into
measuring cup and leveled with the back of a knife
- 3/4 Cup plus 2 tablespoons granulated
- 1/3 Cup plus 1 tablespoon unsweetened
alkalized cocoa powder, such as Hershey's European Style
- 1 1/4 teaspoons double acting baking
- 1/4 teaspoon salt
- 7 tablespoons chilled unsalted butter, cut
into 1/2-inch cubes
- 2 large eggs plus 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 3/4 Cups lightly roasted hazelnuts (see
- 1 cup sweetened flaked coconut
- 15 ounces Swiss dark chocolate, cut into
Note: To lightly roast hazelnuts, position a
rack in the center of the oven and preheat to 350 degrees F.
Spread the hazelnuts in a single layer on a baking sheet and
roast for 8 to 12 minutes, shaking the pan two or three times,
until the nuts are fragrant. Wrap the nuts in a clean towel and
cool completely. Transfer the nuts to a large sieve and rub them
back and forth to remove the loose skins. Using a large sharp
knife, cut the nuts into halves.
Make the biscotti:
Position a rack in the center of the oven and
preheat to 350 degrees F.
Lightly butter and flour an "insulated" cookie sheet.
In a food processor fitted with the metal chopping blade, combine
the flour, sugar, cocoa, baking powder, and salt. Process in
on/off pulses until blended. Add the butter and process in on/off
pulses until the mixture forms coarse crumbs. Scrape the mixture
into a large bowl. Using a rubber spatula, stir in the hazelnuts
and coconut. Break the whole eggs into a measuring cup with a
pouring spout. Add the eggyolk and beat with a fork, until
blended. Remove 2 teaspoons of the egg mixture and set aside in a
small cup to use later as egg wash. Add the vanilla to the egg
mixture in the measuring cup and stir until blended. Make a well
in the center of the flour/nut mixture and using a rubber
spatula, stir until the mixture starts to clump together. Using
your hands, form the mixture into a ball. Scrape the dough out
onto a lightly floured work surface and with your hands pat the
ball into an 8-inch disk. Cut the disk into 4 equal wedges. With
lightly floured hands, gently roll each quarter into a 12-inch
log. Carefully place the logs on the prepared cookie sheet at
least 2 inches apart. Flatten slightly with the heel of your hand
to the width of 1 1/4 inches. Lightly brush the logs with the
reserved egg wash. Bake for 25 to 35 minutes, until the logs
start to brown and bounce back when gently pressed with a finger.
Set the cookie sheet on a wire rack and cool the logs for 20
minutes. Position one rack in the top third and another rack in
the bottom third; reduce the oven temperature to 325 degrees F.
With a long metal cake spatula, carefully transfer the logs to a
cutting surface. Using a sharp, finely serrated knife, cut the
logs on the diagonal into 1/2-inch thick slices. Place the
biscotti standing up, 1/2 inch apart on two ungreased
"insulated" cookie sheets. Bake an additional 15 to 25
minutes, until the biscotti are dry and the sides begin to color.
Transfer to a wire rack to cool completely.
Coat the biscotti in chocolate:
Wrap a heating pad (normally used for
backaches) in plastic to protect it from chocolate stains. Set
the control dial to the lowest setting. Press the heating pad in
a 1 1/2-quart bowl. (The edges of the pad will hang over the top
edge of the bowl.) Place half the chopped chocolate in a 1-quart
microwave-safe glass bowl. Microwave on MEDIUM (50 percent) power
for 2 to 5 minutes, stirring every 60 seconds, until smooth. Add
the remaining chopped chococolate and stir gently for 1 minute,
until half is melted. Scrape the chocolate into another 1 quart
microwave-safe glass bowl. This will help lower the temperature
of the chocolate. Continue to stir the chocolate. If many of the
chunks are still unmelted after 1 minute, microwave on MEDIUM-LOW
(30 percent) power for 10 second intervals, stirring until only a
few chunks remain. Be careful not to overheat the chocolate.
Continue to stir for about 1 minute, until the chocolate is
completely melted. Check the temperature with an instant-read
chocolate thermometer. It should register 86 degrees F to 91
degrees F. If the chocolate is cooler than required, microwave on
Low (10 percent) power for 5 second intervals until the chocolate
reaches the correct temperature. Be careful not to overheat the
chocolate. If the chocolate has become hotter than required, it
will not harden unless refrigerated.
Once hardened, it will not have a glossy appearance or smooth
texture and it will soften again once it comes to room
temperature. Set the bowl of tempered chocolate in the heating
Control the temperature of the chocolate by turning the heating
pad on and off. Stir the chocolate frequently during the coating
process, and be sure to check the temperature.
Coat the biscotti:
Line a baking sheet with waxed paper. Dip one
end of each biscotti into the tempered chocolate. Place the
biscotti onto the paper-lined baking sheet. Let the biscotti
stand at room temperature for 1 hour to set the chocolate. Store
between layers of waxed paper in an airtight tin in a cool, dry
place for up to two weeks.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart