Like I said, I’ve been baking, baking, baking to my heart’s desire. I love biscotti because they serve as the perfect breakfast, dessert and dunking utensil into coffee or tea. This biscotti recipe comes from Loretta Paganinni, a well known chef and culinary school instructor in Cleveland. Biscotti are traditionally cooked two times, but the first time around they are perfect too. The hazelnuts are a perfect toasty, crunchy surprise and the espresso brings out the chocolate flavor wonderfully.
INGREDIENTS (makes 4 dozen)
1 cup hazelnuts, toasted and chopped
3 cups unbleached all-purpose flour
1 cup dutch-processed cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tbs cooled espresso
1/3 cup chocolate chips
4 large eggs, room temperature
1 1/2 tsp vanilla extract
12 oz. white chocolate, for dipping
Preheat the oven to 350 degrees fahrenheit.
Mix the flour, cocoa powder, baking powder, baking soda, salt sugar and espresso in a large bowl. Once combined, add the hazelnuts and chocolate chips.
In a separate bowl, whisk together the eggs and vanilla. Slowly add the egg mixture to the other ingredients and mix jsut until the dough comes together. Mix any remaining dry ingredients from the bottom by hand.
Form four logs and bake for 20 to 25 minutes until the sides are firm and the tops are cracked. Remove from the baking sheet and reduce the temperature to 325 degrees. Let the logs cool on the baking sheet for at least 10 minutes before slicing into 3/4 in thick diagonal slices.
Place the biscotti flat on the baking sheet and cook in the oven for an additional 5 to 10 minutes, until they are firm. Transfer to a baking rack to cool. While the biscotti are cooling, melt the white chocolate in a microwave or double boiler. Dip the biscotti into the white chocolate and place on a cookie sheet lined with parchment paper. Let white chocolate harden for about an hour. Enjoy with coffee or tea.