Thursday, August 28, 2008
This month's Cookie Carnival is chocolate hazelnut biscotti. Since I have this personal weakness for biscotti ( like a hook around the neck that pulls me straight to the biscotti - yes, that bad) I knew that in spite of the chaos I'm in living in, while trying to figure out how everything from a house is fitting into a condo (NOT - NOT EVEN CLOSE), I would clear the kitchen counter and join in. Cookie carnival is really a fun way of learning more cookie recipes and the beauty is that it's not a complicated thing to do. To find out more about being part of cookie heaven, check out The Clean Plate's site here .
1 1/2 cups hazelnuts, toasted, husked
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 tsp. almond extract
1 cup semisweet chocolate chips
Preheat oven to 350 F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2 in wide by 14 inch long log. Place logs on prepared baking sheet spacing 2 1/2 inches apart (logs will spread during baking) Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool longs on baking sheet 15 minutes. Maintain oven temperature.
Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, but warm logs crosswise into 1/2 inch thick slices.
Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely.
Chocolate Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.