Double chocolate hazelnut biscotti pt 1

48 Servings

Ingredients

Quantity Ingredient
1⅔ cup All-purpose flour; spooned into measuring cup and leveled with the back of a knife
¾ cup Plus 2 tablespoons granulated sugar
⅓ cup Plus 1 tablespoon unsweetened alkalized cocoa powder, such as Hershey's European Style or Droste
1¼ teaspoon Double acting baking powder
¼ teaspoon Salt
7 tablespoons Chilled unsalted butter; cut into 1/2-inch cubes
2 larges Eggs plus 1 large egg yolk
1 tablespoon Vanilla extract
1¾ cup Lightly roasted hazelnuts (see Note)
1 cup Sweetened flaked coconut
15 ounces Swiss dark chocolate; cut into 1/4-inch chunks

Directions

BISCOTTI

CHOCOLATE COATING

YIELD: About 48 biscotti DIFFICULTY: ** PREPARATION: 1½ hours plus baking, cooling and setting times SPECIAL EQUIPMENT: A chocolate thermometer, heating pad with a control dial (such as the type used for backaches).

Note: To lightly roast hazelnuts, position a rack in the center of the oven and preheat to 350 degrees F. Spread the hazelnuts in a single layer on a baking sheet and roast for 8 to 12 minutes, shaking the pan two or three times, until the nuts are fragrant. Wrap the nuts in a clean towel and cool completely. Transfer the nuts to a large sieve and rub them back and forth to remove the loose skins. Using a large sharp knife, cut the nuts into halves.

Make the biscotti:

1.Position a rack in the center of the oven and preheat to 350 degrees F.

Lightly butter and flour an "insulated" cookie sheet.

2.In a food processor fitted with the metal chopping blade, combine the flour, sugar, cocoa, baking powder, and salt. Process in on/off pulses until blended. Add the butter and process in on/off pulses until the mixture forms coarse crumbs.

3.Scrape the mixture into a large bowl. Using a rubber spatula, stir in the hazelnuts and coconut.

4.Break the whole eggs into a measuring cup with a pouring spout. Add the eggyolk and beat with a fork, until blended. Remove 2 teaspoons of the egg mixture and set aside in a small cup to use later as egg wash. Add the vanilla to the egg mixture in the measuring cup and stir until blended.

5. Make a well in the center of the flour/nut mixture and using a rubber spatula, stir until the mixture starts to clump together. Using your hands, form the mixture into a ball.

6.Scrape the dough out onto a lightly floured work surface and with your hands pat the ball into an 8-inch disk. Cut the disk into 4 equal wedges.

7.With lightly floured hands, gently roll each quarter into a 12-inch log.

Carefully place the logs on the prepared cookie sheet at least 2 inches apart. Flatten slightly with the heel of your hand to the width of 1 ¼ inches. Lightly brush the logs with the reserved egg wash.

8.Bake for 25 to 35 minutes, until the logs start to brown and bounce back when gently pressed with a finger. Set the cookie sheet on a wire rack and cool the logs for 20 minutes.

9. Position one rack in the top third and another rack in the bottom third; reduce the oven temperature to 325 degrees F.

10.With a long metal cake spatula, carefully transfer the logs to a cutting surface. Using a sharp, finely serrated knife, cut the logs on the diagonal into ½-inch thick slices. Place the biscotti standing up, ½ inch apart on two ungreased "insulated" cookie sheets.

11.Bake an additional 15 to 25 minutes, until the biscotti are dry and the sides begin to color. Transfer to a wire rack to cool completely.

Coat the biscotti in chocolate: 1.Wrap a heating pad (normally used for backaches) in plastic to protect it from chocolate stains. Set the control dial to the lowest setting. Press the heating pad in a 1 ½-quart bowl. (The edges of the pad will hang over the top edge of the bowl.)

2.Place half the chopped chocolate in a 1-quart microwave-safe glass bowl.

Microwave on MEDIUM (50 percent) power for 2 to 5 minutes, stirring every 60 seconds, until smooth. Add the remaining chopped chococolate and stir gently for 1 minute, until half is melted.

continued in part 2

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