Triple Chocoloate Biscotti
1 3/4 c Hazelnuts; (9 oz) 2 2/3 c Flour, unbleached; (10.5 oz) 1 c Cocoa, dutch-process; (3.5 -oz) 1 1/2 ts Baking soda 1/4 ts Salt 2 c Sugar 1 1/2 tb Dark roasted coffee (or inst
Ingredients
- 13/4 c hazelnuts; (9 oz)
- 22/3 c flour, unbleached; (10.5 oz)
- 1c cocoa, dutch-process; (3.5
- 1/4ts salt
- 2c sugar
- 11/2 tb dark roasted coffee (or inst
- 5lg eggs
- 11/2 ts vanilla extract
Directions
- 1
1 3/4 c Hazelnuts
- 2
9 oz) 2 2/3 c Flour, unbleached
- 3
10.5 oz) 1 c Cocoa, dutch-process
- 4
3.5 -oz) 1 1/2 ts Baking soda 1/4 ts Salt 2 c Sugar 1 1/2 tb Dark roasted coffee (or inst -ant espesso) -- finely grou 2/3 c Chocolate chips
- 5
4 oz) 5 lg Eggs 1 1/2 ts Vanilla extract 12 oz White chocolate Recipe by: Emily Luchetti, fine Cooking October/November 1994 I've used walnu
- 6
Heat the oven to 325
- 7
Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside
- 8
If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub