Hazelnut Biscotti
A delicious combination of chocolate and hazelnut.
Ingredients
- 4 tbsp Unsalted Butter, room temp 56g
- 1 cup Granulated Sugar 220g
- 4 Large Eggs, Room temp
- 1/4 cup Canola Oil 50 ml
- 2 tsp Pure Vanilla Extract
- 3 cups AP Unbleached Flour, Sifted 350g
- 1 cup Hazelnut Flour 120g
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Hazelnuts, Roasted
- 3/4 cup Chocolate Chips
Chocolate Drizzle
- 1/3 cup Chocolate Chips
- 1 tsp Coconut Oil
Instructions
- Preheat the oven to 350℉.
- Sift flour and baking powder together. Add Hazelnut flour and mix. Set aside.
- In the bowl of a stand mixer with the paddle attachment or using a hand mixer, add butter and sugar. Cream together until light and fluffy.
- Add one egg at a time, ensuring each is fully incorporated before adding the next.
- Add in oil and vanilla extract and continue to mix.
- Add in sifted flour mix a little at a time making sure each addition is incorporated. Mix until the dough comes together.
- Place the dough onto a well floured surface. Flatten it out and add hazelnuts and chocolate chips. fold the ingredients in so that they are evenly distributed.
- Divide in half and shape into long loaves. **If you prefer your biscotti smaller, divide the dough into 3 pieces.**
- Place on a parchment lined baking sheet.
- 1st Bake - Bake at 350℉ for 35-40 minutes.
- Cut the biscotti and place them back onto the parchment lined baking sheet.
- 2nd Bake - 300℉ for about 30-35 minutes or until nicely toasted.
- Into a microwave safe bowl or over a double boiler, melt chocolate chips with coconut oil.
- Drizzle the cookies with chocolate. Refrigerate for 30 minutes to allow the chocolate to set.
- Enjoy with a nice espresso!