These Double Chocolate Hazelnut Biscotti are an indulgent treat packed with dark chocolate chunks, a generous serving of Rodelle gourmet cocoa and roasted hazelnuts.
15gRodelle vanilla reserve pure vanilla extract1 tbsp
Toppings:
50gmilk chocolate¼ cup, melted
Hazelnut praline
Instructions
Preheat oven to 350ºF. Line two large baking tray with parchment paper and set aside.
Bake hazelnuts on a small baking tray until golden and fragrant, about 5-8 minutes. Allow to cool a bit, then place in a clean towel and rub the skins off. Set aside.
Add the bread flour, pastry flour, cocoa, brown sugar and baking powder to the bowl of a stand mixer and combine using the paddle attachment.
Cut the butter into cubes and add to the flour mixture. Continue to mix to a crumbly texture.
Mix in the dark chocolate and hazelnuts.
In a separate bowl, lightly whisk together the eggs and vanilla bean paste to break up the eggs.
Add the egg mixture to the flour mixture and mix just until dough has formed.
Divide the dough into two pieces and shape into 24-inch logs on a parchment-lined baking tray.
Bake for 20-30 minutes and remove from oven. Lower oven temperature to 300ºF.
Allow the biscotti to cool, then slice at an angle about ¾ inch thick with a large serrated knife.
Return to the oven and allow them to dry for 15 minutes - a little longer if you like a really dry biscotti.
Remove and allow to cool completely before drizzling with milk chocolate and praline.