Hazelnut Chocolate Chip Biscotti

It’s possible I’ve had more than thirty jobs in thirty-four years. I just can’t seem to figure out what it is I want to do all day every day, for the rest of my life. Because I went to college in the late 90’s and was a girl somewhere on the continuum between wing-wearing interesting and full-blown insane, I worked in a coffee shop off Newbury Street. We wore plaid, listened to moody or sprightly indie music, and drank thousands of cups of coffee. It was there that I first learned to bake biscotti, in between writing papers on Marguerite Duras and Anne Sexton and talking to the band boys from Berklee School of Music. I didn’t actually care for eating those carefully-crafted twice-baked, Italian dunking cookies, but the truth is, I didn’t like drinking coffee, either. Don’t tell Troy Dyer.

Hazelnut Chocolate Chip Biscotti
Adapted from The Art and Soul of Baking by Cindy Mushet

Ingredients:

  • 1 cup hazelnuts
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Kosher salt
  • 1 stick unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup Nutella hazelnut spread
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup chocolate chips

Method:

Preheat oven to 325 degrees. Spread the hazelnuts (also called filberts) on a baking sheet and toast, 5 – 7 minutes. Allow them to cool completely then rub between your palms to remove skin. Chop roughly and set aside. Increase oven temperature to 350.

In a large mixing bowl whisk together flour, baking powder, cinnamon, and Kosher salt.

In the bowl of a stand mixer cream butter and sugars. Add Nutella, then eggs, one at a time, scraping down the bowl as necessary. Measure in the extracts, then beat in dry ingredients until just combined. Use a spatula to fold in toasted hazelnuts and chocolate chips.

Halve the dough and roll each half into a 2 x 12 loaf. Bake on a parchment-lined baking sheet, 30-35 minutes, until the logs are firm to the touch and slightly golden brown on the edges. Allow them to cool completely, then slice, slightly on the bias, into 1/2-inch pieces.

Preheat oven to 275. Arrange slices on the parchment-lined baking sheet and toast, 30 minutes. Store in an airtight container for up to 2 weeks.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original "Insiders," for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

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