Serious Eats: Recipes
Cook the Book: Chocolate Hazelnut Biscotti
In the headnote accompanying this recipe for Chocolate Hazelnut Biscotti, excerpted here from The Sweeter Side of Amy's Bread, author Amy Sherber states that "if you pick just one recipe to try" from the 70 included in the cookbook, "this is it!" As a self-proclaimed biscotti fanatic, I couldn't resist such an enthusiastic endorsement. So last night, I rolled up my sleeves and baked a batch.
Less than 24 hours later, I've already eaten seven. Seven biscotti. I can't walk by the Tupperware container they're in without sneaking another one. And since they're crunchy little numbers, trying to break one in half doesn't work. (In my mind, eating half a cookie doesn't really count as eating a cookie.)
The finished biscotti are quite crisp and incredibly chocolaty, thanks to a dash of instant espresso powder and a pinch of cinnamon, each of which serves to heighten the flavors. Chocolate chips melt into the dough as the cookies bake, leaving behind what Amy calls "little pockets of soft chocolate" that perfectly compliment the toasted hazelnuts.
These cookies are absolutely perfect for dunking in coffee, tea, milk, wine, Grand Marnier, or whatever else you have on hand. They would also make an ideal holiday gift, as they keep for up to six weeks when sealed in an airtight container.