Dark Chocolate Hazelnut Biscotti

Name: Dark Chocolate Hazelnut Biscotti
Yield: Makes about 60 biscotti
Cuisine: Italian
Ingredients: ½ cup firmly packed dark brown sugar; ⅔ cup granulated sugar; 1 tablespoon dark rum; 1 teaspoon vanilla extract; ¾ cup unsweetened cocoa powder, sifted after measuring; 2 teaspoons baking powder; 1¾ cups all-purpose flour; 8 ounces (about 2 cups) hazelnuts, toasted, skins rubbed off, and coarsely chopped; 4 large eggs; ¼ teaspoon ground cloves; Pinch salt

Preparation info

Makes about
60
biscotti

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

The difference between these and the Chocolate Chunk Biscotti is that these use two different sugars and a lot of hazelnuts.

Ingredients

1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder, sifted after measuring
2

Americas
Europe
United States
Italy
Dessert
Vegetarian
Cookies
Mediterranean

Method

Set a rack at the middle level of the oven and preheat to 325 degrees.
In a bowl, combine the flour, cocoa, baking powder, cloves, and salt; stir well to mix. Stir in the hazelnuts.
In another bowl, whisk together the eggs, rum, and vanilla.