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Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

(Makes 48 Biscotti)


1 cup granulated sugar

1 cup chopped, skinned hazelnuts

1/2 cup alkalized (Dutch process) cocoa powder

8 oz. semi-sweet chocolate, cut into 1/4 inch pieces

2 cups all-purpose flour

2 tsp. baking powder

1/8 tsp. salt

1 tsp. espresso powder

4 lg. eggs

1 tsp. vanilla paste


Chocolate icing:

6 oz. milk chocolate, cut into 1/4 inch pieces

1 Tbsp. unsalted butter


Set a rack in the middle level of the oven and preheat to 350°. Cover 2 large cookie sheets with parchment paper and set aside. Place the sugar, hazelnuts, cocoa, espresso powder and chocolate in the food processor and pulse until finely ground. Mix the flour, baking powder, and salt and sift into a mixing bowl. Stir in the hazelnut mixture. Whisk the eggs and vanilla paste and stir into the flour mixture to form a dough.


On a lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of the pans. Place each log on a pan and flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.)


Bake until firm, about 30 minutes. Cool the logs on the pans. After the logs have cooled enough to handle, carefully transfer to a cutting board and using a serrated knife slice them on a diagonal into 1/2-inch thick slices. Place back on paper-lined pans, flat and bake again for 5 minutes. Cool on pans.


On top of a double boiler over simmering water melt chocolate and butter together. Spoon melted chocolate into a paper cone and drizzle biscotti. Let biscotti sit to dry about 30 minutes before serving.
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In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

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