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Chocolate Dipped Chocolate_Hazelnut Biscotti

Indulge in the perfect union of rich cocoa and toasted hazelnuts, a sophisticated treat where every crisp bite delivers a symphony of decadent flavor. These twice-baked Italian cookies are then generously dipped in velvety chocolate, creating an irresistible, elegant finale to any moment.
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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Course Dessert
Servings 15

Ingredients
  

  • 4 ounces semisweet chocolate, coarsely chopped
  • 1 cup light brown sugar, firmly packed
  • 1 3/4 cups unbleached all-purpose flour
  • 1/3 cup unsweetened cocoa, Dutch process
  • 1 1/2 tablespoons instant espresso powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 1/4 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

For the chocolate icing

  • 8 ounces bittersweet chocolate, chopped
  • 2 teaspoons coconut oil

Instructions
 

  • Preheat an oven to 300ºF. Line a large baking sheet with parchment paper. In a food processor fitted with the metal blade, combine the chocolate and brown sugar and process until the chocolate is very fine; set aside. Alternatively, use a blender, processing 1 oz. chocolate and 1/4 cup sugar at a time.
    Sift together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside.
    In the bowl of a stand mixer, combine the eggs, vanilla extract and almond extract. Mix on medium speed, beat to blend. Reduce the speed to low and mix in the sugar and flour mixtures until a stiff dough forms, adding the hazelnuts when the dough is about half mixed.
    On a floured surface, divide the dough into 2 equal portions. Form each portion into a log 12 inches long. Transfer the logs to the prepared baking sheet, spacing them well apart, and pat to even the shapes. Bake until almost firm to the touch, about 50 minutes (logs will spread during baking). Remove from the oven and let cool for 10 minutes.
    Leave the oven set at 300ºF. Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs diagonally into slices 1/2 to 3/4 inch thick. Arrange the slices, cut side down, back onto the baking sheet. Bake for 25 minutes. Turn the slices over and bake until crisp and dry, about 25 minutes more. Turn off the oven and let the biscotti cool completely in the oven with the door slightly ajar.
    Meanwhile, make the chocolate coating: Melt the chocolate and shortening in a heatproof bowl set over, but not touching, simmering water in a saucepan. Dip one side of the cooled cookies in the hot chocolate coating and set, chocolate side up, on a baking sheet. Refrigerate until set. Store in an airtight container in the refrigerator for up to 2 weeks.
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