Biscotti are Italian cookies that are so easy to make and perfect to dip in a coffee cup. This version combines chocolate chips and hazelnuts and is crunchy and absolutely delicious.
Photo: Natalie Levin
Hazelnuts and Chocolate Chip Biscotti
For the chocolate chip biscotti cookies:
- 100 grams (1/2 cup) soft butter
- 150 grams (3/4 cup) sugar
- pinch of salt
- 1 tsp. vanilla extract
- 2 large eggs
- 2 tbsp. brandy
- 280 grams (2 cups) all-purpose flour
- 6 grams (1 1/2 tsp.) baking powder
- 150 grams (1 1/2 cups) whole hazelnuts
- 100 grams dark chocolate chips (or coarsely chopped dark chocolate)
- In the bowl of an electric mixer with a paddle attachment put butter, sugar, salt and vanilla and whisk at high speed until the mixture is creamy and soft.
- Clean the sides of the bowl using a spatula and add the eggs one-by-one, while mixing between additions.
- Add brandy and mix until blended.
- Add flour, baking powder, nuts and chocolate and mix just until slightly sticky dough is formed.
- With slightly wet hands transfer the dough into baking pan lined with baking paper and divide into 2 parts.
- Form each part of the dough in a long loaf.
- Preheat oven to 160c degrees.
- Bake the loaves for about 25-35 minutes or until golden.
- Cool the loaves completely at room temperature.
- Using a serrated knife cut 1 inch thick cookies and put on a baking pan lined with parchment paper.
- Reduce the oven temperature to 140 degrees and bake the cookies for 20-30 minutes or until golden and a little hard time margin.
- Cool completely on a cooling rack and store in a sealed container.
- You can use any nut you like instead of hazelnuts.
- Keep the biscotti in a sealed container at room temperature for up to two weeks.
- You can also freeze the cookies for up to ta month.
Photo: Natalie Levin