Cantucci | Chocolate Hazelnut Biscotti Recipe
Ingredients
- 4 cups of all-purpose flour (500 grams)
- 1 cup sugar (200 grams)
- 1 1/2 sticks butter melted /(6 ounces) (170 grams)
- 3 eggs plus 1 egg
- 2 tsp baking powder
- 1 3/4 hazelnuts toasted and gently crushed (7 ounces) (200 grams)
- 1/2 cup chocolate chips (3 ounces) (85 grams)
- 2 tsp vanilla
- Pinch of salt
Instructions
- Toast the hazelnuts at 350 degrees Fahrenheit for about 5 to 8 minutes. Remove and wrap in a kitchen towel. Rub vigorously so that the skins fall right off. Set aside to cool. Once cooled crush them gently into smaller pieces.
- In a large bowl combine sifted flour and baking powder. Add the salt, sugar and mix to combine. Create a well add the 3 eggs, vanilla, and butter. With a whisk mix the wet ingredients and start moving the dry mixture to fold in. At this point, you’ll need to use your hand.
- Once all mixed add the hazelnuts and chocolate chips. Create a dough and move it onto a work surface. Gently work for a few minutes. Cut the dough into 3 even pieces.
- Roll to a log creating 10 inches by 2 1/2 and 1 inch thick loaves.
- Place on a cookie sheet lined with parchment paper.
- Beat an egg and with a pastry brush lightly brush the top.
- Bake at 350 for about 30 to 35 minutes. Remove and let it cool for 10 minutes before cutting.
- Using a serrated knife cut in diagonal slices about 1 inch thick.
- Place on a cookie sheet and bake at 365 for another 10 to 15 minutes until golden on both sides.
- Let them cool before eating. Best if eaten the next day! Enjoy!
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