Chocolate Hazelnut Biscotti

Name: Chocolate Hazelnut Biscotti
Ingredients: 170g all-purpose flour; 25g cocoa powder; 1 level tablespoon instant coffee; 1 teaspoon baking powder; 1 pinch of salt; 2 eggs; 150g sugar; 50g hazelnuts; yield: 30 pieces

January 5, 2010

Christmas Recipes Desserts

I forgot to tell you yesterday what our holiday menu was. Actually, I didn't want to cook anything at all - I had plans to just laze around and not see a pot for two weeks, but in the end it turned out I couldn't help myself; I think it's in my blood. This despite the fact that at Christmas I wasn't home and it was hard to use a stove without a thermostat that had some bricks at the bottom to prevent food from burning.

So for Christmas I made: Cinnamon Cookies, Spritz Cookies, Tuna Salad, Red Cabbage Salad with Smoked Chicken, looots of Guacamole, and as main courses Baked Sea Bream and Chicken with Garlic Sauce and Polenta. Oh, I also had something more caloric: spicy mashed potatoes with some fried smoked sausages and all kinds of preserves.

And for New Year's Eve: you saw yesterday the baked octopus, the cocoa biscotti above, and some cold appetizers: marinated tomatoes, marinated cheese, and marinated octopus salad. Plus some hot Mexican peppers as a warm appetizer. And the day before I made some vegetarian cabbage rolls with mushrooms, very good.

All this sprinkled with many movies and mulled wine.

The source of this recipe is NY Times, at the bottom of the page. I made only half a portion because we celebrated New Year's just the two of us and 30 pieces were enough 😉

Ingredients

170g all-purpose flour
25g cocoa powder
1 level tablespoon instant coffee
1 teaspoon baking powder
1 pinch of salt
2 eggs
150g sugar
50g hazelnuts

Yield: 30 pieces

How to prepare chocolate hazelnut biscotti

Sift the flour with the cocoa, coffee, salt, and baking powder into a bowl.
Beat the eggs well (reserve 1 tablespoon of beaten egg in a small cup for brushing the biscotti), then add the sugar and mix a bit - the sugar doesn't need to dissolve completely.
Pour the eggs with sugar over the flour and cocoa mixture and mix until you get a smooth dough (you can use a mixer). The dough will be extremely sticky.
On a sheet of parchment paper, sprinkle plenty of flour and spread the dough with your hands dusted with flour as many times as needed. The sheet should be about 1/2 cm thin.
Sprinkle the hazelnuts on top, press them lightly so they stick to the dough, then roll up the sheet using the parchment paper underneath to help. If it sticks a bit, no problem - just unstick and continue rolling.
* If the hazelnuts aren't toasted, put them in the oven for a few minutes until they start to smell fragrant; or you can toast them in a non-stick pan without oil; my hazelnuts were already toasted and skinless.
Move the obtained log to a baking sheet lined with parchment paper sprinkled with a little flour. Brush the log with egg (the egg reserved in the cup) and bake at 180C (350F) for 15 minutes.
With a sharp knife, cut the log into thin slices about a finger thick. Place the slices back on the baking sheet and bake for another 10-15 minutes, until dry.