Chocolate Hazelnut Biscotti
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||3⁄4 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Hazelnuts||1 Cup (16 tbs), toasted and skinned|
Preheat the oven to 350°F.
Line a baking sheet with parchment paper or grease it.
In a medium bowl, stir the flour, salt, cocoa, baking soda, and baking powder together.
In a large bowl, beat the eggs until blended.
Stir in the sugar.
Add the aniseed and flour mixture and stir to make a soft dough.
Divide the dough in half.
On a lightly floured board, pat out each half of dough to form a 6-inch square.
Scatter the hazelnuts over each square and push them into the dough.
Roll each square into a flattened log about 2 inches wide and 12 to 15 inches long.
Beat the egg with the water to make the egg wash.
Brush each log with the egg wash.
Bake the biscotti until they are firm to the touch, about 20 minutes.
Remove from the oven, leaving the oven on.
Transfer the biscotti to a cutting board and let cool for several minutes.
Using a large serrated knife, cut the logs into 1/2-inch-thick diagonal slices.
Return to the oven and bake for 10 minutes.
Turn the slices over and bake for 10 minutes.
Let cool on wire racks.
Store in an airtight container.