I’ve been on an uncharacteristically non-chocolate kick with desserts for the past couple of weeks. Something about the beginning of summer makes me think of light and fruity desserts. Which I guess is good if you’d (like me) spent the previous 9 months making heavy and rich desserts.
But this week my goal was different: something that travels well and seems at least a little on the fancy side. Cookies obviously travel well, so my options were at least narrowed by category. And my go-to fancy cookie cookbook is Milk & Cookies, probably because it’s the first cookbook I got that recipes were done by weight rather than volume and that felt particularly fancy and professional at the time.
Then I thought the fanciest of cookies are ones that can pull off the feat of also being breakfast food. Naturally, this led me to biscotti. I’ve done other versions in the past (trail mix biscotti and chocolate chip coconut biscotti), but I believe in having a full biscotti repertoire.
This week’s are chocolate hazelnut (of Nutella fame) and have such features as including Frangelico (which I only have because of another baking adventure) and no dairy (but a ton of eggs).
First, whisk together the flour, sugar, cocoa powder, and baking powder in a large bowl.
In a medium bowl, whisk together the eggs, egg yolks, honey, vanilla extract, and Frangelico until smooth. There’s something really satisfying about using a dozen eggs. But I digress.
Pour the liquid ingredients into the dry ingredients and mix with a wooden spoon until thoroughly combined. This takes a lot of arm strength – the dough is sticky (more on that later). Stir in the chopped hazelnuts until spread throughout. Split the dough into two pieces and, with your hands heavily floured, shape into two 10 inch logs about 1 1/2 inches thick.This dough is sticky. Do not think you can put it on your baking sheet and shape it there. It will not work. Trust me, I tried.
Place the logs on two baking sheets sprayed with cooking spray and bake at 350° for 30 minutes or until golden.
Remove from the baking sheet and transfer to a wire rack to cool slightly. Lower the oven temperature to 300°F.When you can handle the loaves, use a serrated knife to cut on the diagonal, about 1/2 inch thick slices. Place cut side down back on the baking sheets.Bake at 300°F for 12-15 minutes or until crip and browned.Remove from baking sheet and place on wire rack to cool completely.Store in an airtight container, and wrap liberally with plastic wrap if you also plan on taking them on a plane.
Chocolate Hazelnut Biscotti
- 5 1/2 (1 lb 6 oz) flour
- 3 cups (1 lb 5 oz) sugar
- 1/2 cup (1 3/4 oz) cocoa powder
- 1 tablespoon baking powder
- 6 eggs, room temperature
- 6 egg yolks, room temperature
- 1/3 cup honey
- 1 1/2 tablespoons vanilla extract
- 1 tablespoon Frangelico
- 1 cup (4 oz) chopped hazelnuts
- Whisk together flour, sugar, cocoa power, and baking powder in a large bowl.
- In a medium bowl, whisk together eggs, egg yolks, honey, vanilla extract, and Frangelico until smooth.
- Mix wet ingredients into dry ingredients using a wooden spoon until thoroughly combined.
- Stir in hazelnuts to evenly distribute.
- With floured hands, divide dough in half and shape two logs, about 10 inches long and 1 1/2 inches wide. Place on two baking sheets coated in cooking spray.
- Bake at 350°F for 30 minutes or until golden. Remove from baking sheets to cool slightly on wire rack.
- When cool enough to handle, slice loaves on the diagonal in 1/2 inch slices. Place cut side down back on the baking sheets.
- Bake at 300°F for 12-15 minutes until browned and crisp. Remove from baking sheets and cool completely on wire rack.