Biscotti with nuts and chocolate

Hazelnut and Chocolate Biscotti: A Crunchy Delight Perfect for Indulgent Moments

Biscotti are more than just cookies; they are an Italian tradition that brings friends and family together over a cup of coffee or tea. These twice-baked cookies, with their crunchy texture and deep flavor, are perfect for savoring alongside a warm beverage. In today’s recipe, we’re adding a touch of chocolate and hazelnuts to create an irresistible combination. I’ll guide you step by step, providing helpful tips and information about the ingredients used. Here’s how to make hazelnut and chocolate biscotti to impress anyone!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 24 biscotti

Necessary ingredients:

- 200g hazelnuts
- 100g dark chocolate
- 100g milk chocolate
- 280g flour
- 2 eggs
- 30g butter
- 125g sugar
- 2 packets of vanilla sugar
- 25ml strong coffee (preferably espresso)
- 1 teaspoon baking ammonia
- 3 tablespoons brandy or rum
- A pinch of salt

Necessary utensils:

- Non-stick frying pan
- Mixer or whisk
- Large mixing bowl
- Wooden spoon
- Baking tray
- Parchment paper
- Biscotti cooler (optional but recommended)

A Brief History of Biscotti

The origins of biscotti are shrouded in time, but they were created to withstand long journeys, having a hard consistency that allows them to be preserved for a long time. These crunchy delights have evolved over the years, inspiring countless variations, and today they are a symbol of Italian cuisine, often served alongside an espresso or sweet wine.

Step by Step

Step 1: Preparing the Hazelnuts

To add an intense flavor to the biscotti, toast the hazelnuts. In a dry non-stick frying pan, add the hazelnuts and toast them over medium heat for about 5 minutes, stirring constantly to prevent burning. When they turn golden and emit a pleasant aroma, remove them from heat and let them cool completely.

Step 2: Preparing the Eggs

In a large bowl, whisk the eggs with the sugar, vanilla sugar, and a pinch of salt. Use a mixer or whisk and beat until the mixture doubles in volume and becomes a lighter shade. This is a crucial step, as the incorporated air will help the biscotti become light and crunchy.

Step 3: Melting the Chocolate and Butter

Melt the dark chocolate and milk chocolate together with the butter, either in the microwave or using a double boiler. If using the microwave, make sure to stir every 30 seconds to avoid burning. Once melted, let the mixture cool slightly before adding it to the eggs.

Step 4: Combining the Ingredients

Add the melted chocolate to the egg mixture and mix well. In a separate small bowl, dissolve the baking ammonia in 25ml of warm coffee and add it to the egg mixture, along with the brandy or rum. Stir everything until the ingredients are well combined.

Step 5: Incorporating the Flour and Hazelnuts

Set aside the mixer and use a wooden spoon to gradually fold in the flour into the liquid mixture. Mix until the flour is fully incorporated and the dough becomes creamy and homogeneous. Add the toasted hazelnuts and gently mix to distribute them evenly.

Step 6: Chilling the Dough

Now it’s essential to let the dough chill in the refrigerator for 30 minutes. This will help the biscotti maintain their shape during baking and make the dough easier to handle.

Step 7: Forming the Logs

After the dough has chilled, sprinkle flour on a clean work surface and shape three logs about 3 cm in diameter. Make sure the work surface is well floured to prevent sticking.

Step 8: Initial Baking

Preheat the oven to 180 degrees Celsius. Place the logs on a baking tray lined with parchment paper and bake for 15-20 minutes. The biscotti will rise slightly but won’t change significantly in shape.

Step 9: Cutting the Biscotti

After baking, let the biscotti cool on the tray for 15 minutes. Then, cut each log into slices about 1 cm thick. These slices are the base of the crunchy biscotti.

Step 10: Final Baking

Place the cut slices back on the baking tray and reduce the oven temperature to 160 degrees Celsius. Bake the biscotti for 10 minutes, turning them halfway through for even baking. When done, the biscotti should be golden and crunchy.

Serving

Hazelnut and chocolate biscotti are delicious served alongside a hot coffee, a fragrant tea, or a glass of milk. These treats also make excellent gifts when beautifully presented in a metal box.

Variations and Helpful Tips

- Ingredient Variations: You can substitute hazelnuts with walnuts, almonds, or even dried fruits like raisins or cranberries. Experiment with different types of chocolate for a personalized flavor.
- Storage: Biscotti keep very well in metal tins or airtight jars, lasting up to several weeks.
- Tips for Perfect Results: Ensure the dough is chilled before forming the logs to achieve uniform and crunchy biscotti.

Nutritional Benefits

Hazelnut and chocolate biscotti are not only delicious but also a source of protein and antioxidants, thanks to the hazelnuts and chocolate. Whole wheat flour used (if you choose it) adds fiber, contributing to healthy digestion.

Frequently Asked Questions

1. Can I use other types of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the final result may vary.

2. How can I prevent the biscotti from becoming too hard?
Make sure not to overbake them in the final stage; they continue to harden after being removed from the oven.

3. Can I freeze the biscotti?
Yes, biscotti freeze very well. Make sure they are completely cooled and then store them in an airtight container.

Hazelnut and chocolate biscotti are an excellent choice for any occasion, and I invite you to try this simple and tasty recipe. Don’t forget to enjoy every bite and share these delights with your loved ones! Enjoy!