Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

Ingredients :
2 cups unbleached all-purpose flour
1/4 C whole wheat flour
1/4 cup dutch-processed cocoa powder
1 tsp baking soda

1 (if you like it a little on the sweeter, add 1/2 C. Personally, I will use 1 1/4 C next time) cups granulated sugar
1 tsp kosher salt
1 1/2 cups (about 8 ounces) blanched hazelnuts
12 oz semisweet or bittersweet chocolate chunk
4 large eggs, at room temperature

Method :
Preheat oven to 350F. Line two large baking sheet with parchment paper. Set aside.
Whisk the flour, cocoa, baking soda, salt.
Coarsely chop the nuts and chocolate.
In a bowl of electric mixer fitted with whisk attachment, beat the whole eggs, and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With mixer on low speed, add the flour mixture. When it's well combined, add in the nuts and chocolate and stir by hand, using a large spatula.

Using the spatula as a guide, drop the dough by spoonful into a 2.5-inches wide and 18-inches long log directly onto the parchment paper. Slightly flatten it to 1/2-inch thick. Leave 2 inches space between logs. Please note that wherever the batter falls, it will stay. This stuff is super sticky and thick!
Bake, rotating pan halfway through, until logs are just firm to the touch, 20-24 minutes. Transfer baking sheets to a wire rack to cool completely, about 20 minutes.
When the logs are cool enough to handle, use a serrated knife to cut biscotti log on the diagonal, into 1/4-inch thick, up to 3/4-inch thick.

Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down on the rack. Bake until biscottis are firm to the touch and completely dry. They may look wet, but they will be done probably 10 to 15 minutes. They will also dry out as they cool so don't worry about them looking or feeling too moist when you take them out.