Chocolate Hazelnut Biscotti
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Makes 48
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Source: Baking with Jim Dodge
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These biscotti are dipped in chocolate, making them rich tasting and elegant. It is important to melt the dipping chocolate
properly to keep it from blooming (becoming mottled with white) later on. Use a candy thermometer to monitor the temperature as you work.
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2
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cups
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whole hazelnuts
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8
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ounces
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225
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grams
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2
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large
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eggs
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3
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large
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egg yolks
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1½
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cups
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sugar (caster)
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10.5
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ounces
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300
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grams
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Zest of 1 orange, finely grated
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½
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tsp
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vanilla extract
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2.5
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ml
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2¼
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cups
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all-purpose flour (plain)
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9
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ounces
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250
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grams
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¼
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cup
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unsweetened cocoa powder
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62
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ml
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½
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tsp
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baking soda
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2.5
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ml
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½
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tsp
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kosher salt
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2.5
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ml
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Milk, if needed
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8
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oz
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bittersweet or semisweet chocolate
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225
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grams
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Preheat the oven to 300°F [175°].
Line a cookie sheet with parchment.
Toast the hazelnuts on an unlined cookie sheet in the lower third of the oven until light brown, 7 to 10 minutes.
Transfer the nuts to a kitchen towel and rub them in the towel to remove any loose skins.
Set the nuts aside to cool.
Increase the oven temperature to 375°F [175°].
In a large bowl, whip together the eggs, yolks, sugar, orange zest, and vanilla.
When the mixture is smooth and thick, add the dry ingredients and mix to a smooth dough.
A small amount of milk may be needed to help the dough come together.
Divide the dough in half. Dust each half with flour and roll it into a 12-inch [30.5 cm] long log.
Place the logs on the lined cookie sheet, about 3 [7.5 cm] inches apart. Gently press the tops of the logs to flatten them slightly.
Bake until the logs are light brown but still give slightly when the tops are pressed, 25 to 30 minutes.
Remove the pan from the oven and reduce the temperature to 325°F [175°].
While the logs are still warm, cut them into ½-inch [1 cm] slices; cut on a slight diagonal, not straight across.
Lay the slices on their sides, spreading them apart, and return the sheet to the oven.
Bake until the cookies are brown, 15 to 20 minutes.
Cool completely on wire racks.
Cut the chocolate into ½-inch [1 cm] chunks. Place two-thirds of it in a stainless-steel bowl.
Spread the chocolate in an even layer over the bottom and up the sides of the bowl; cover the bowl with plastic wrap.
Fill a medium saucepan one-third full of water. Bring the water to a simmer over high heat.
Remove the pan from the heat and set the bowl of chocolate on it. Let it stand until about 80 percent of the chocolate has melted.
Remove the bowl from the pan and wipe the sides and bottom dry with a towel.
(Alternately, warm chocolate gently in the microwave, using ½ power and stirring every 30 seconds).
Take off the plastic wrap and stir the chocolate with a metal spoon until all of it is melted.
Add the remaining chocolate and continue stirring until it too melts.
Do not let the temperature of the chocolate drop below 88°F [31°C] on a candy thermometer.
If it does, place the bowl over a saucepan of warm water and continue stirring.
Stir until the chocolate is smooth and glossy.
Have a clean sheet of parchment nearby.
Dip half of each cookie in the chocolate; as you take it out, scrape the top and bottom against the side of the bowl to remove the
excess chocolate. Set the cookies on the parchment until the chocolate sets, about 3 hours.
Store the biscotti in an airtight container. They will keep up to a week.
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