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Ingredientes
- 9 ounce hazelnuts
- 10Â 1/2 ounce all-purpose flour
- 3Â 1/2 ounce cocoa pwdr, dutch process
- 1Â 1/2 tsp baking soda
- 1/4 tsp salt
- 2 c. sugar
- 1Â 1/2 Tbsp. instant espresso pwdr
- 4 ounce chocolate chips
- 5 lrg Large eggs
- 1Â 1/2 tsp vanilla extract
- 12 ounce white chocolate
Direcciones
- Heat oven to 325F. Toast hazelnuts 10-15 min
- Put dry ingredients (except nuts) down through espresso pwdr in bowl of elec. mixer. Combine, then toss in nuts and choc. chips. In a separate bowl, lightly whisk Large eggs and vanilla. With mixer running on low, gradually add in egg mix and mix till dough comes together. Dump dough on lightly floured surface, divide into four parts, and with floured hands, roll each part into a log about 10 in. long and 2 in. in diameter. Place logs 4 in. aparat on greased baking sheets.
- Bake at 325 for 30-35 min, till sides are hard, tops are cracked. Reduce oven to 300. Let logs cold on baking sheet at least 10 min before slicing.
- Cut logs on a slight diagonal into 3/4 in. slices. Place biscotti flat on baking sheet and dry them in oven for about 25 min, till they offer resistance when pressed.
- Transfer to a rack to cold. While they are cooling, heat white chocolate and spread on one cut side of each biscotti. Put them white-chocolate side down on a parchment-lined baking sheet.
- Allow chocolate to harden. Peel biscotti from parchment and enjoy.
