Cinnamon Hazelnut Biscotti with Dark Chocolate Chips

Makes 30 cookies - doubles well

 

-3/4 cup butter

-1 cup white sugar

-2 eggs

-1 and 1/2 tsp. vanilla

-2 and 1/2 cups flour

-1 tsp. cinnamon

-3/4 tsp. baking powder

-1/2 tsp. salt

-1 cup chopped hazelnuts

-1/2 - 1 cup dark chocolate chips

Directions

1. Preheat oven to 350 degrees F. Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts and chocolate ships. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
3. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Chocolate Espresso Biscotti

Chocolate Espresso Biscotti
Makes 30-35 cookies
Ingredients:
2 cups flour
1 cup (about 5 oz) chopped semi-sweet chocolate
1/3 cup unsweetened cocoa powder
3 tablespoons instant coffee or espresso powder
3/4 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup granulated sugar
2 tablespoons butter, melted (I used salted)
3 eggs
1 teaspoon pure vanilla extract
Directions:

1. Preheat oven to 350°
2. Combine the flour, chocolate chunks, cocoa, espresso, salt and baking soda in a bowl. Mix and set aside.
3. With an electric mixer, or by hand, combine the butter, sugar, eggs and vanilla. Next, slowly add in the flour mixture and mix until fully combined. The dough will be very sticky.
4. With well floured hands, form two logs of dough on a parchment covered cookie sheet (I really recommend using parchment here as the dough is very sticky and it also seems to help the bottoms from burning). The logs should be about 12 inches long and 2 inches wide.
5. Bake until firm (about 35 minutes). Take the biscotti out of the oven and let cool on the sheet for 30 minutes.
6. Using a serrated knife, slice each log into 1/2-1inch pieces. Lay each cookie on its side and bake for an additional 10-15 minutes until centers are dry. Remove from the oven and let the biscotti rest, allowing it to cool and harden completely. Quick lesson: “Biscotti” means “twice-baked.”