Recipe: Dark Chocolate Biscotti with Chipotle Chili

Chocolate Biscotti with Chipotle and Hazelnuts

Dark Chocolate Biscotti with Chipotle and Hazelnuts

First of my 3 holiday bakes. Dark Chocolate Biscotti is adapted from davidg618’s recipe which appeared on the wonderful baker blog, The Fresh Loaf.

1/2 c (one stick) unsalted butter, softened
2/3 c sugar
2 eggs, lightly beaten
1/4 c cocoa powder (Hershey’s Special Dark preferred)
2 t baking powder
1 3/4 c all purpose flour
1/4 t Kosher salt
1 t Chipotle chili powder or other dark chili powder
1/2 c hazelnuts, toasted (see note below) and coarsely chopped
3/4 c dark chocolate chips (or use regular chocolate chips)

Method: Preheat oven to 350 degrees. Thoroughly mix the dry ingredients (flour, cocoa powder, baking powder, chili powder and salt) in a bowl. In a stand mixer with a paddle attachment, beat together butter and sugar on first speed until well-blended, about 1 minute. Add eggs and beat on first speed for about 2 minutes until well combined. Add  the dry ingredients to the mixer bowl and beat on first speed until just incorporated, about 1 minute. Remove paddle; fold in toasted hazelnuts and chocolate chips with a spatula or large spoon.

Turn out onto a flat surface, shape into a ball and divide into two logs each about 2 1/2 inches in diameter. Flatten the top slightly by pressing with your fingers, and press in the sides so it is a cohesive mass without loose pieces sticking out. Note: the dough is very sticky and it will be easy to handle if your hands are wet.

Transfer logs to parchment paper on a half sheet pan and bake 20 minutes or until the top is barely firm to the touch. (Logs will still be jiggly and jello-like.) Remove from oven and cool until firm; you might want to put the sheet pan in the refrigerator if you have room. When the dough is very firm,  slice on the bias into 3/4 inch thick biscotti using a serrated knife or sharp chef’s knife.

Reduce oven heat to 300 degrees. Return the now-biscotti to the parchment paper covered pans and bake 20 minutes on each side or until dry and firm. (I turned off the oven and let them cool inside, but you could also transfer to racks.)

TO TOAST THE HAZELNUTS: Place the nuts on a pan in a 350 degree oven and roast 10 minutes or until they give off a nice aroma and color slightly. Allow to cool, then rub between your palms to remove the husks. (This will get some of the husk off, not all.) Chop coarsely, so the pieces retain their identity as hazelnuts.

Recipe has been edited and re-published to add some better dough handling technique.

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One Response to Recipe: Dark Chocolate Biscotti with Chipotle Chili

  1. Pirate Jeni says:

    These will be made in my house… Oh yes

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