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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake. | 3. Remove from oven and place nuts in a dish- towel. | 4. Roll up and let nuts 'steam' for 5 minutes and briskly rub the towel (with nuts inside) to remove the skins from the nuts. | 5. Cool and then chop coarsely. | 6. Set aside while you prepare dough. | 7. Reduce oven temperature to 300°F. | 8. Line a large baking sheet (12 x 17) with parchment paper. | 9. In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside. | 10. Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. | 11. In bowl of electric mixer combine the eggs and vanilla and beat to blend, about 30 seconds. | 12. On Low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts and white chocolate (if using) when about half mixed. | 13. On a floured surface divide the dough in half. | 14. Form each half into a log, 12 inches long. | 15. Do this by rolling the dough back forth into a cylinder shape with floured hands. | 16. Transfer the logs to the baking sheet, spacing then well apart (with-wise on the pan) Pat to even the shapes. | 17. Bake until firm to the touch about 40 minutes (logs will spread during baking). | 18. Remove from oven, place on wire rack, let cool for 10 minutes. | 19. Using a long spatula transfer the logs to a cutting board. | 20. With a serrated knife cut the dough into 3/4 inch thick slices on the diagonal. | 21. Arrange the slices on the baking sheet. | 22. Bake 20 minutes at 300°F, turn the slices over and bake until crisp and dry, about 20 minutes longer. | 23. Let cool on wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	4	ounces	semisweet bittersweet chopped	65.7708	10.7388	2.336	1.6329
brown sugar	1	cup		836.0	215.798	0.264	0.0
flour	1 3/4	3/4		1011.99	221.5594	16.4518	3.9263
cocoa	1/3	cup	unsweetened	63.0667	16.7127	5.1887	3.7553
espresso powder	1	tablespoon		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
vanilla extract	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038
hazelnut	1	cup	toasted chopped	319.2	48.0	0.0	16.008
white chocolate	1/2	cup	cut	458.15	50.354	4.9895	27.2765

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