Chocolate Nut Biscotti Recipe
3 large eggs
1 cup sugar
1 tsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
1 cup coarsely chopped hazelnuts or macadamia nuts
2 cups (12 oz. package) semi-sweet chocolate chips
2-1/4 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp cinnamon
Step 1: Set the rack in the centre of the oven and preheat the oven to 350ºF. Line a cookie sheet with aluminum foil. (You will need a second cookie sheet lined with foil later to re-bake the biscotti). In a large mixing bowl, whisk together the eggs and salt until liquid. Whisk in the sugar and vanilla. Beat in the butter, then stir in the nuts and chocolate chips.
Step 2: In another bowl, combine the flour with the cocoa, baking powder, and cinnamon. Fold the flour mixture into the egg mixture until all of the flour is absorbed, the dough will be pretty sticky.
Step 3: Spoon the dough onto the foil-lined pans in the shape of two separate logs each about 1″ thick by 2-1/2″ wide by 15″ long. Use a rubber or metal spatula to adjust the shape, if necessary. Bake the logs of dough about 30 minutes, or until risen and firm when pressed with your fingertips. Remove from the oven and cool to room temperature.
Step 4: Lower the oven to 300ºF. Using a sharp serrated knife, slice the baked logs crosswise, diagonally, about 1/4″-1/2″ thick. The thickness you choose doesn’t matter as long as all of the biscotti are cut uniformly.
Step 5: Return the biscotti to the pan (you’ll need the second pan to fit them all), cut side down and bake about 20 minutes on each side (40 minutes in total), until the biscotti are dry and crisp. Pay close attention to make sure they don’t burn (you’ll have to look closely because the cookies are dark to begin with.)
Step 6: Remove from the oven and cool to room temperature on the pans. Store in an airtight container.