In the holiday season, I love to make cookies to offer as a gift or to eat after cross-country skiing. I wanted to make biscotti for a long time and I found the inspiration of the recipe on the new yorker site smittenkitchen, adapted from a recipe from the New York Time. These biscotti are very rich in cocoa, crisp and do not contain added fat!
Makes about 50-60 biscotti
- 2 cups unbleached flour
- 1/2 cup hazelnuts
- 1/2 cup Dutch-style cocoa powder
- Pinch of salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 4 eggs
- 3/4 cups sugar
- Preheat oven to 350 ° F
- If your hazelnuts are raw, toast them in the oven on baking sheet about 10-15 minutes, stay closely to avoid burning them.
- In a bowl, combine flour, cocoa, salt, baking powder and baking soda.
- In another bowl, beat the eggs lightly, then remove 2 tablespoons and keep for later. With the electric mixer, beat the remaining eggs with the sugar and vanilla until they are mixed. Stir in flour mixture with a spoon.
- Divide the dough in half and place one portion on a well-floured work surface. With hands, spread the dough into a rectangle shape. Spread half the hazelnuts on the dough and squeeze them into the surface. Fold the dough in half and squeeze well. Spread over a baking sheet covered with parchment paper. Repeat with the remaining dough. Brush the tops with reserved egg.
- Put in the oven and cook about 20 minutes, until firm to the touch. Let cool for five minutes and cut into half-inch (1-2 cm) thick slices. Turn the biscotti on their cut sides and put them back in the oven for another 15 to 20 minutes, until they are crisp and dry. Allow to cool completely before serving.