A delightful twist on the classic biscotti, combining the rich flavors of chocolate and hazelnut for a perfect treat.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a small saucepan, melt the butter over medium heat until it turns golden brown and smells nutty. Let it cool slightly.
Stir the butter occasionally to ensure even browning.
In a large bowl, whisk together the flour, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps.
In another bowl, beat the eggs and sugar with an electric mixer until light and fluffy. Add the vanilla extract and browned butter, mixing until combined.
Ensure the butter is not too hot to prevent cooking the eggs.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the hazelnuts and dark chocolate.
Avoid overmixing to maintain a tender texture.
Divide the dough into two portions and shape each into a log about 12 inches long and 2 inches wide on the prepared baking sheets.
Wet your hands slightly to prevent the dough from sticking.
Bake the logs for 25 minutes or until firm to the touch. Let them cool for 10 minutes.
Rotating the baking sheets halfway through ensures even baking.
Reduce the oven temperature to 325°F (160°C). Slice the logs diagonally into 1/2-inch thick slices using a serrated knife.
Use a gentle sawing motion to avoid breaking the biscotti.
Place the slices cut side down on the baking sheets and bake for 8 minutes. Flip them over and bake for another 8 minutes until golden and crisp.
Keep an eye on the biscotti to prevent overbaking.
Allow the biscotti to cool completely on the baking sheets before serving or storing.
Cooling on the baking sheets helps the biscotti firm up.
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