Hazelnuts are pretty expensive nuts, just like pecans and pine nuts. That’s why it is something I never buy. The only times I have bought some pecans were to bake these cookies and these ones too and I treated it like gold. I buy pine nuts only when I know I have to be using it for some recipe, and that too, I buy so little that I invite a stupid look from the fellow at the counter. 😀
It so happened that I was walking towards the vegetable aisle when a box of hazelnuts stared at me. I looked at it, wishing I could buy it and then looked at the price. I re-looked at it again. And again. And again. I couldn’t really believe my eyes. The next thing that happened was that the box landed up straight into the trolley. Once the box reached home, since I had no immediate plans to do anything with it, I placed it directly into the freezer. I then conveniently forgot about its existence till recently.
I pulled out the box and roasted all the hazelnuts. Majority of it went into making some homemade “Nutella”, which I will share sometime later, InShaAllah. The rest were packed into a box, with me thinking of doing a cake or muffins or cookies. Finally I landed up making some biscottis, since I was craving to bake some since long.
I don’t think I need to mention how delicious the combination of chocolate and hazelnuts are. When I used to eat a lot of chocolates, mine would always be the one with hazelnuts – this one being my favorite, which I could eat the whole in one sitting! This biscotti was just as good as the chocolate hazelnut bars! I made mine double chocolate, ie. with cocoa powder in the dough as well as bites of dark chocolate in between, intermingling with the bites of hazelnuts – bliss!
I adapted the recipe from here, but the way of making it was inspired by Martha Stewart. I had taken the Netflix one month free subscription, which I cancelled as soon as it closed onto one month because it was so addictive! Especially at night when I was supposed to be sleeping after a long day, I would just watch series after series and then waste almost an hour of my sleep time. 😕 Actually, my thought of baking biscottis was pushed when I watched an episode of Martha Bakes where she was baking with chocolate. While making the biscotti, she had made the dough in the food processor, and that meant I didn’t have to do any extra chopping or cutting, and didn’t have any other bowl to wash. 😉
The only problem with biscotti is the double baking – so you need to be patient till you can take in a bite. These were amazing with a cup of no-sugar strong black coffee. I can’t stress enough on that. One glug of coffee, one bite of the biscotti and you are in foodie heaven. 😀 It was really amazing. If you do land up with some hazelnuts on special price like I did, then I urge you to make these – ASAP!
Chocolate Hazelnut Biscotti
- 3/4 cup hazelnuts roasted and deskinned (refer notes)
- 75 gm cooking dark chocolate
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 1/2 cup all purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 medium eggs
- 1 tsp vanilla
- 2 tbsp milk
- Preheat oven to 160 degrees. Line a tray with baking paper and keep ready.
- Add ingredients from hazelnuts to salt in a food processor. Blitz for a couple of minutes, just till combined.
- Add in the eggs, vanilla and milk, and blitz till the dough comes together.
- Sprinkle some cocoa powder and put the dough in it. Bring it together till smooth and then shape into a log.
- Transfer to the tray and bake for 30 minutes.
- Take out, transfer carefully to a cooling rack and cool for 15 minutes.
- Slice into biscotis and keep on the tray. Bake each side for 7 minutes.
- Cool completely. Enjoy with a cup of coffee and keep rest in an air tight container.
Linking it to Valli’s Bake-a-thon 2018 event, in which you are going to see 13 chocolate treats from my side…