By peoplestaff225
November 01, 2014 06:00 AM

Dana Gallagher; Styling Frances Boswell

Chocolate-Hazelnut Biscotti

From Turntable Kitchen

½ cup of hazelnuts
½ cup of unsalted butter, softened
¾ cup of sugar
3 large eggs
2 cups, plus 2 tbsp. of flour
1½ tsp. of baking powder
¼ tsp. of salt
1 tsp. of almond extract
½ tsp. of vanilla extract
¼ cup of cocoa powder

1. Preheat your oven to 350 degrees Fahrenheit. Place the hazelnuts, in a single layer, on a baking sheet and toast them for about three minutes. Transfer the nuts to a towel and rub them together to remove most of their skins.
2. Roughly chop the hazelnuts and set them aside. Reduce the oven temperature to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
3. Place the butter in the bowl of a stand mixer and beat for 2 minutes. Add the sugar, in a steady stream, and beat for another two minutes (until pale and fluffy).
4. Add two of the eggs, and continue beating, scraping down the sides of the bowl with a spatula, as needed. Beat in the almond and vanilla extracts.
5. Next, add the flour, baking powder, cocoa powder and salt, and beat until the mixture is just combined. Lastly, stir in the nuts.
6. Lightly flour a work surface and transfer the dough to it. Divide the dough into two equal sized lumps, and shape each into a log approximately two inches in diameter. Place the two logs on the baking sheet, side by side.
7. In a small bowl, beat the third egg with a fork. Brush the logs with the egg wash and bake for about 25 – 35 minutes, until they feel pretty set when you touch them. They should be baked all the way through. If in doubt, let them bake for a few more minutes.
8. Remove the logs from the oven and let cool for about five minutes on a wire rack. Transfer the logs to a cutting board and carefully slice them, on the diagonal, into ½ inch thick slices. If you choose to cut your slices thicker, note that the biscotti will be less crispy and more cookie-like.
9. Transfer the slices back to the baking sheet, cut side down, and bake for another 5-10 minutes (or until they are lightly toasted). Allow the biscotti to cool. They’ll keep in a tightly sealed container for at least a week.

Get more cookie recipes from Turntable Kitchen here.