Double Chocolate Biscotti

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

Ingredients

• 3 large eggs
• 3/4 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1/8 teaspoon salt
• 1 cup sugar
• 2 1/4 teaspoons instant coffee
• 2/3 cup chocolate chips
• 1 cup hazelnuts, skinned and toasted
• 7 ounces chocolate, finely chopped

Recipe

• 1 preheat oven to 325ºf.
• 2 lightly whisk together the eggs and the vanilla extract. set aside.
• 3 combine the flour, cocoa powder, baking soda, salt, sugar, coffee granules, chocolate chips and hazelnuts in the bowl of an electric mixer.
• 4 with the paddle attachment, slowly add the egg mixture on low speed. mix just until the dough comes together.
• 5 with your hands, scrape any dry ingredients from the bottom of the bowl and mix them into the dough.
• 6 on a lightly floured board, roll the dough into 2 logs, each about 12 inches long. place them on a baking sheet.
• 7 bake until side are firm and the tops are cracked and no longer wet looking, about 20 minute cool to room temperature.
• 8 decrease oven temperature to 300ºf.
• 9 cut the logs inot slices 3/4-inch thick.
• 10 place them, cut side up, on a baking sheet.
• 11 bake until dry and firm, about 25 minute.
• 12 melt the chocolate in a double boiler over hot water. whisk until smooth.
• 13 line a baking sheet with parchment paper. spread some chocolate on a cut side of each biscotti.
• 14 place the biscotti, chocolate side down, on the baking tray. let chocolate harden. (if it doesn't want to harden, place baking sheet in fridge for about 30 min -- this will do the trick.).