learning to bake — chocolate chip hazelnut/cherry biscotti

A couple weeks ago, my tasty Tuesday treat was double chocolate biscotti. They were yummy, but didn’t quite surpass the “plain” version. These biscotti are among the first items in my baking journey, and have become staples in my baking repertoire. It’s simple, and the cinnamon in the dough adds a lightly spiced flavor. Since I like them so much (more than the chocolate ones!) a few friends asked that I share the recipe.

Here it is, with my usual substitutions. In this case, I added the semisweet chips then split the recipe in half. To one half I added hazelnuts rather than walnuts. To the other I added dark dried cherries. If you find another combination you like, feel free to share it so I can give it a try too!

Chocolate Hazelnut Biscotti - Little Miss Bent

chocked full of flavor, every single bite!

  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 pinch ground cinnamon
  • 4 tablespoons cold butter or 4 tablespoons margarine
  • 3 large eggs, lightly beaten
  • 6 ounces miniature semisweet chocolate chips (1 cup)
  • 1 cup walnuts, toasted and coarsely chopped
  • 1 teaspoon vanilla extract

Preheat oven to 350ºF. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives used scissor-fashion, cut in the butter or margarine until mixture resembles fine crumbs.  * I used my hands and it worked out fine. 

Spoon 1 tablespoon beaten eggs into a cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms. * This is where I split the recipe and substituted hazelnuts (half cup), and cherries (half cup).

On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9″ by 2″ log.

Place logs crosswise, 4 inches apart, on 2 large cookie sheets.With a pastry brush, brush tops and sides of logs with reserved egg.

Bake logs 25 minutes. Cool logs on cookie sheets on wire rack 10 minutes.

Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs.

Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) * I don’t like my biscotti too hard, so I bake them slightly less than 15 minutes the second time around–about 10-12 minutes.

Store biscotti in tightly covered container.

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