Crisp Chocolate Biscotti
  • 1 3/4 cups flour
  • 2/3 cup Dutch process cocoa
  • 2 tsp. baking powder
  • Dash of salt
  • 1 1/4 cups sugar
  • 1 1/2 cups chopped, skinned hazelnuts
  • 4 eggs @ room temp
  • 1 tsp. vanilla
  1. Preheat oven to 325; line sheet pan with parchment. Sift flour, cocoa, salt, and baking powder into mixing bowl. Whisk in sugar & nuts. Whisk eggs & vanilla together in small bowl, then stir into flour mixture to form dough. On lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of sheet pan (14-18"). Place logs on pan and flatten slightly with palm of hand. Bake apx. 30 minutes until well risen and firm. Cool logs on pan. After cooling, lift logs from pan and cut each into 1/3" slices with a sharp serrated knife. Replace, cut-side-down, on pan and bake again for apx. 20 minutes, until dry and crisp. Cool on pan before removing. Store airtight.