4*52 Chocolate-Hazelnut-Biscotti

Sometimes you just need something other than cake.
Something to nibble on. Even when you have guests.

Biscotti sound good. Adding chocolate and hazelnut seals the deal. Right?

Chocolate-Hazelnut-Biscotti

Recipe from Cynthia Barcomi found on Chötenechräpfli

280 g flour

50 g hazelnuts, ground

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

150 g sugar

2 eggs

45 g butter, melted and cooled

150 g semi-sweet chocolate

100 g hazelnuts, whole with skin

• Preheat oven to 180°C (350°F).
• Combine flour, ground nuts, baking soda and powder, salt, vanilla and sugar. Whisk together eggs and butter in a small bowl and add to the flour mix. Mix until combined well. Coarsely chop the chocolate and nuts and work quickly (to not melt the chocolate) into the dough.
• Form two logs and bake for 25 minutes. Take out and let cool 20 minutes on the cookie sheet. Using a bread knife, cut diagonally into 1.5 cm thick slices (leave them standing, don't 'lay' them down). Bake at 170°C (340°F) for another 10 minutes. Let cool.

My modifications:

I didn't roast the whole hazelnuts. I'm just not a big fan of roasting nuts (not sure why but partly because of lazyness...) but I never missed it.

In between both baking rounds and before cutting, I only let them cool for 5 minutes. That's probably why they don't look perfect because the chocolate melted. The original recipe says to let them cool for 20 minutes which I thought was too long for leaving the oven on without anything in it... If you can live with chocolate streaks like on my pictures, 5 minutes cooling time is enough.

The taste:

So very good! I predict that they won't last long anywhere...

What's your favorite (baked) nibble-food?