Chocolate Hazelnut Biscotti

This is the sort of thing that’s completely dangerous for me. When these crunchy, just sweet enough cookies are on my counter all I want to do is make coffee or hot chocolate, curl up under a blanket, and dunk to my heart’s content (which is like, twenty biscotti).

These biscotti have been on my site a long time but needed a reboot; if you like your biscotti traditional (nice and crunchy), then this is the recipe for you. Authentic recipes for biscotti are naturally fat free. The eggs provide the liquid and theyÂ wind up perfectly crunchy, but with just enough chew in the center to keep you coming back for more (again, the addiction is real). You can feel a-okay eating one for breakfast with coffee and then again for dessert after dinner. They freeze well, keep on your counter for up to two weeks (which ALSO makes them a great Christmas gift) and, even though I find them easier to make than traditional cookies, seem to illicit a “wow” response when shared with friends.

Bittersweet Chocolate Hazelnut Biscotti

Makes 20-30

2Â 2/3 c. all purpose flour

1 c. unsweetened cocoa powder

1Â 1/2 tsp. baking soda

1/4 tsp. kosher salt

2 c. sugar

1Â 1/2 tsp. instant espresso powder or instant coffee

1Â c. bittersweet or semisweetÂ chocolate chips

1Â 1/2 c. unsalted, skinned hazelnuts, toasted

5 large eggs

1Â 1/2 tsp. vanilla

1. Preheat oven to 325 degrees.

2. Whisk flour, cocoa, baking soda, salt, sugar and espresso in a large mixing bowl.

3. Stir in chocolate chips and hazelnuts.

4. In another bowl, beat eggs with vanilla until combined.

5. Add egg mixture all at once to flour mixture and stir until combined. Dough will be stiff. Stir until evenly combined.

6. Using slightly wet hands, form two logs on a cookie sheet lined with parchment paper. Make logs 3 inches wide, 2 inches high (arrange long-ways on the sheet).