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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven to 325°F. | 2. Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside. | 3. If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with the towel to remove the skins. | 4. Set aside to cool. | 5. Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle. | 6. Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips. | 7. In a separate bowl, lightly whisk together the eggs and vanilla extract. | 8. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together. | 9. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand. | 10. Divide the dough into four equal parts. | 11. With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter. | 12. Place the logs 4 inches apart on greased or parchment lined baking sheets. | 13. Bake the logs at 325°F for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet. | 14. Remove the baking sheets from the oven and reduce the temperature to 300°F. | 15. Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices. | 16. Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed. | 17. Transfer the biscotti to a rack to cool. | 18. While the biscotti are cooling, chop the white chocolate and melt in a microwave on low power or in a double boiler. | 19. With a knife, spread white chocolate on one cut side of each cooked biscotti. | 20. Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet. | 21. Allow the chocolate to harden. | 22. Peel the biscotti from the parchment and store in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hazelnut	1 3/4	3/4		558.6	84.0	0.0	28.014
flour	2 2/3	cups	unbleached	972.16	71.5008	84.6944	46.256
cocoa powder	1	cup	Dutch-processed	196.08	49.794	16.855999999999998	11.782
baking soda	1 1/2	1/2		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
coffee	1 1/2	1/2	roasted ground	225.99	37.507	7.5087	5.2488
chocolate chip	2/3	cup		-	-	-	-
egg	5			357.5	1.8	31.4	23.775
vanilla extract	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038
white chocolate	12	ounces		1833.6452	201.5309	19.9694	109.1682

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.