I have wanted to make these Biscotti many times, but never got around to it, mostly because other recipes came in between. Last week I finally succeeded in making them. When I looked through my baking books, I kept coming back to this recipe. I was intrigued by the fact that the Biscotti would be baked twice, and by the mouth-watering list of ingredients. As I had never made Biscotti before, though, I had no real idea about what they would taste like.
Now that I know how good they are, I regret not having made them much earlier. They were incredible. Lots of dark chocolate and roasted hazelnuts in a crunchy dough. You can probably keep them in an airtight container for about three days, but I can only guess that. They did not last that long.
In these Biscotti, the chocolate-flavor is so intense that you should really use high-quality dark chocolate. It´s definitely worth it.
2 ¾ cups (280 g) flour
½ cup (50 g) ground hazelnuts
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 tsp. vanilla sugar
¾ cup (175 g) sugar
⅜ cup (45 g) butter
6.2 oz. (175 g) high-quality dark chocolate, lactose-free (Lindt 70%, Merci 72%)
3.5 oz (100 g) hazelnuts
Roast the hazelnuts in a large pan at medium temperature until they become fragrant and the skins crack. Pour the hazelnuts onto a kitchen towel and let them cool a little – they will be really hot! Close the towel over the hazelnuts and rub the nuts against each other so that the skins will come off. Do not worry if they do not come off completely. Let the nuts cool down.
Coarsely chop the roasted hazelnuts.
Coarsely chop the chocolate. Mix with the hazelnuts and set aside.
Preheat the oven to 355° F (180° C).
Cover a baking sheet with baking paper.
In a small pot, melt the butter at low heat. Let it cool.
In a large mixing bowl, combine flour, ground hazelnuts, baking soda, baking powder, salt, vanilla sugar, and sugar.
In a small mixing bowl, beat together eggs and melted butter.
Pour the egg-mixture into the flour-mixture. Beat it in well, using a wooden spoon.
Stir the roasted, chopped hazelnuts and the chopped chocolate into the dough.
Mould the batter into two to three small loafs, about 8 inches long and 2.5 inches wide. This might be a little tricky, as the dough is rather dry. You might have to press it together well to keep the loaves from falling apart.
Bake the loaves in the oven for about 25 minutes. Take them out and let them cool on the baking sheet for about 20 minutes.
Turn the oven to 340° F (170° C). Cover another baking sheet with baking paper.
With a sharp knife, cut the loaves diagonally into slices of about ⅔ – ¾ of an inch. I did this directly on the baking sheet. That seemed easier than transporting the loaves to a cutting board and cutting them there.
Put the slices on the baking sheet. Bake them for 7 minutes, then turn them around and bake them for another 6-8 minutes until golden brown.
Remove the baking sheet from the oven and let the Biscotti cool down.
Store the Biscotti in an airtight container, so that they will stay crispy.
Adapted from: Cynthia Barcomi (2010), Backen: I Love Baking, München: Wilhelm Goldmann Verlag.