Biscotti is a dessert that is well known in Italy. They are twice baked, dessert type of biscuits, most commonly known to be made with almonds. This recipe may not be a classic recipe, but combining many different flavors of chocolate and hazelnuts makes a perfect rich biscotti.
Originally, I was introduced to biscotti by our landlord, when my family just moved to US. She owned a biscotti factory. I quickly fell in love with the crispy texture and the way it melts in your mouth with a sip of a coffee.
Once you read the instructions, you will realize how simple it is to make them. But not only that, this recipe will this taste better than the storebought, and you’ll save a fortune of capital.
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- Preheat oven to 350F. Whip eggs with sugar until it doubles in volume.
- In a separate bowl, mix flour together with baking powder and cacao.
- Add egg mixture to it. Mix in chopped hazelnuts and chocolate chips.
- Divide dough in half. Form two or four logs on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle the dough more easily.
- Bake for 35 minutes in the preheated oven. Remove from the oven and set aside to cool for 10 minutes. Make sure they are cool enough to be cut, otherwise they will break into pieces. Reduce oven heat to 275F.
- Cut logs diagonally into 3/4 inch thick slices. Place them on sides, on parchment covered cookie sheet. Bake approximately 8 to 10 minutes.
- To create a water bath, bring water to boil and place a bowl on the top. Make sure the bowl does not melt. Dip half of the biscotti into a melted chocolate.
- Lay them on the baking dish and let the chocolate harden.
- Keep them in a sealed container.