Chocolate-Hazelnut Biscotti 
 
4 oz. semisweet chocolate, coarsely chopped 
l cup firmly packed light brown sugar 
l 3/4 cups all-purpose flour 
l/3 cup unsweetened cocoa, preferably Dutch process ( I like Droste) 
l l/2 tablespoons instant espresso power (I like Medaglia D’Oro) 
l teaspoon baking soda 
l/4 teaspoon salt 
3 eggs 
l l/4 teaspoons pure vanilla extract 
l/2 teaspoon pure almond extract 
l cup hazelnuts (toasted and coarsely chopped) 

Preheat oven to 300 degrees. Line a large baking sheet (l2 x l7) with parchment 
paper. 

In a food processor fitted with a metal blade, combine the chocolate and brown 
sugar and process until the chocolate is very fine; set aside. 
Sift together the flour, cocoa, espresso power, baking soda and salt into a 
bowl; set aside. Combine the eggs, vanilla extract and almond extract in a large 
bowl. Using an electric mixer set on medium speed, beat to blend. On low speed 
mix in the sugar and flour mixtures until a stiff dough forms, adding the 
hazelnuts when about half mixed. 

On a floured surface divide the dough in half. Form each half into a long l2 
inches long. Do this by rolling the dough with floured hands. Transfer the logs 
to the baking sheet, spacing them well apart, and pat to even the shapes. Bake 
until almost firm to the touch, about 40 minutes (logs will spread during 
baking). Remove from the oven and let cool for l0 minutes. 

Using a spatula transfer the logs to a cutting board. Using a serrated knife cut 
the dough into slices 1 inch thick on the diagonal. Arrange the slices cut-side 
down on the baking sheet. Bake 20 minutes at 300 degrees. Turn the slices over 
and bake until crisp and dry, about 20 minutes longer. Turn off the oven and 
cool completely in oven with door ajar. 
 
White Chocolate Glaze: Melt 3 oz. of white chocolate in a small metal bowl 
placed over a saucepan of simmering water. Watch carefully as white chocolate 
can burn easily. Stir to melt. When melted place chocolate into a parchment 
triangle or else a small plastic bag. Cut the tip of one edge off and pipe the 
chocolate in a zigzag pattern on one side of biscotti. Alternatively, you could 
use white or semi-sweet chocolate and simply dip one side of the biscotti into 
the chocolate and let it dry, chocolate side up, on a baking sheet. 
Notes on toasting nuts.