It is hard to believe that we are coming down to the home stretch before Christmas and the new year arrives. If you are looking to do some last minute holiday baking, we recommend this recipe for Double Chocolate Biscotti that have been dipped in dark chocolate and rolled into roasted hazelnuts. They are the perfect after dinner treat or sweet to be paired with a strong espresso of coffee.
While this time of year can feel a bit overwhelming, it is really important to step back and to savor the magic of the season, meaning don't let it slip away because it so often can. Why don't you take a deep breath, light a candle (here are our favorites for this time of year), listen to some classical holiday music and treat yourself to not doing much else.
We are beginning to wind down the year and are eager to unplug for a bit and recharge our creative batteries, something that is essential in the creative field. But don't fret, we will be featuring our favorite moments from the year right here.
Looking for another more festive treat? How about this recipe for Dark Chocolate Peppermint Flourless Cake.
Dark Chocolate Biscotti with Hazelnuts
2 cups flour
1/2 cup unsweetened cocoa powder (we like Valrhona)
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
6 tablespoons unsalted butter softened, or coconut oil at room temperature, plus 1 tablespoon
1 cup semi-sweet chocolate chips
7 ounces dark chocolate
1/2 cup hazelnuts, roasted and finely chopped
Directions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. Combine flour, cocoa powder, baking soda and salt in a bowl, whisk to combine. In a bowl fitted for an electric mixer, beat sugar and butter until light and fluffy, about 4 minutes. Add eggs and beat to combine. Slowly add the dry ingredients and beat until all ingredients have been incorporated. Fold chocolate chips into dough. Place dough onto parchment and form into a log, about 12 inches long. If you prefer smaller biscotti, divide in half and form into two smaller logs. Bake for 25 to 30 minutes until set and center feels firm to the touch. Remove from oven and let cool until it can be handled. Cut biscotti into slices, thicker if you prefer it or thinner, and place back onto parchment. Bake for 7 to 8 minutes or until just toasted. Remove from oven and let cool on pan until ready to prepare chocolate dip.
To Assemble: Preheat oven to 400 degrees. Bring a small sauce pan filled half way with water to a simmer. Place chocolate and butter/coconut oil into a heat-proof pan keeping burner on. Melt chocolate, stir occasionally. Meanwhile, roast the hazelnuts in oven by lining a pan with foil and bake until their skin begins to peel away, about 7 minutes. Remove from oven and let cool slightly. Place in a kitchen towel and rub vigorously to remove their skins. Place onto cutting board and finely chop with a knife. Place a cooling rack over a sheet of parchment paper. Once chocolate has melted turn off heat. Slightly tip bowl so that the chocolate forms a basin on one side off it. Dip half of biscotti into chocolate and and sprinkle generously with hazelnuts. Place on rack, complete until finished.
Looking for another idea? Instead of hazelnuts try crushed candy canes!
*Recipe adapted from Epicurious
Photography by Alison