Hazelnut Mocha Biscotti
Adapted from Gourmet’s recipe for Double Chocolate Walnut Biscotti
Yields approximately 30 biscotti
-1 1/2 cups all purpose flour
-1/2 cup whole wheat pastry flour
-1/2 cup unsweetened cocoa powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon instant coffee powder
-3/4 stick (6 tablespoons) unsalted butter, softened
-1 cup granulated sugar
-2 large eggs
-1 teaspoon chocolate extract (optional)
-1 cup toasted hazelnuts, chopped (If you’ve never toasted hazelnuts before, try this method. It works like a charm.)
-1/2 cup cappuccino chips
-1/4 dark chocolate chips
Preheat oven to 350 degrees F and grease a large baking sheet.
In a bowl whisk together the flour, cocoa powder, baking soda, salt, and instant coffee powder until well combined. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and chocolate extract and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in hazelnuts and chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. (This is merely a guideline. Sometimes I make my logs skinnier or wider depending on if I want large or mini biscotti.) Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.