chocolate-hazelnut biscotti

i knew this moment would come, but that doesn't make it any less of a let-down. the beginning of this year was a real spoil. i had over a month of no classes. the freedom of having nothing at all required to do in the evenings or weekends provided the inspiration for baking. but here is my schedule now ... working full-time five days a week, going to school for three classes, going to the gym three evenings a week, tennis lessons on sundays. and all those other errands life gives you, which in the city seems to take double the amount of energy and time to complete.

nothing insurmountable, but certainly daunting ... especially for someone like moi who evidently is incapable of incorporating any sense of time management into my life (and this, despite the fact that i have 2, yes two!, calendars and to-do lists). for instance, instead of being on here blogging away about these great biscotti, i really should be filing my taxes so i can apply for federal student aid. sigh.

i actually made these a week ago. i needed a quick and easy bake night and these seemed like a perfect recipe. i am not sure if i actually did it correctly, as the dough was sooo extremely sticky to work with; i could hardly shape out each piece into a round log. if anyone has made biscotti before, please let me know if this (the super sticky dough) is normal??!

i halved the recipe because i didn't have quite the amount of hazelnuts on hand. i didn't like them the first night, but by the next day they were great. and while maybe they weren't as great as the almond ones from here, suffice to say ... i meant to bring them into work, but we ended up enjoying them every night with some of our favorite tea for the rest of the week!! :)




chocolate-hazelnut biscotti: makes 4 dozen
from martha's baking handbook (2005, p. 131)

2 1/4 cup all-purpose flour
1/4 cup dutch-process cocoa powder
1 tsp baking soda
1 tsp salt
12 oz semisweet chocolate
1 1/2 cups (8 oz) blanched hazelnuts
4 large whole eggs, plus 1 large egg white, lightly beaten
1 1/2 cups sugar
sanding sugar for sprinkling (optional)

1. preheat oven to 350F. line baking sheet with parchment paper. in food processor, pulse flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and hazelnuts until chips and nuts are size of peas.

2. in bowl of mixer with whisk attachment, beat the whole eggs and sugar until mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. switch to paddle attachment. on low speed, add flour mixture and remaining 1 cup chocolate; beat until just combined.

3. turn out dough on lightly floured surface and divide into three equal pieces. shape each piece into 18-inch log. transfer to lined baking sheet. with palm of hand, gently press the log to flatten slightly. brush egg white over logs and sprinkle with sanding sugar if using.

4. bake, rotating halfway through, until logs are just firm to the touch, 20-24 minutes. transfer sheet to wire rack and let cool for about 20 minutes.

5. place logs on cutting board and with serrated knife, cut 3/4-inch thick slices on the diagonal. place wire rack on baking sheet and arrange slices, cut sides down, on wire rack. bake until biscotti are firm to touch and completely dry, about 10-12 minutes. remove and let cool completely on rack.