Italian Cocoa and Hazelnut Biscotti ( Cantucci Nocciole e Cacao)

Prep Time: 20

Cook Time: 30

cool down after first bake: 30

Total Time: 1 20

Course: Dessert, Snack

Cuisine: Italian

Keyword: Biscotti, Cantucci, Cocoa biscotti, Italian Biscotti

Difficulty: Beginner

Servings: cookies

Calories: 62kcal

Start by preheating theoven at 350°F (180°C). Cover baking tray with parchment paper.
First you will beat two large eggs and the sugar. Next you’ll add the vanilla. If you are using other extracts, such as almond extract, mix them in now. This is also when you will want to add citrus zest such as orange or lemon zest.
In another bowl, whisk together the flour, baking powder, cocoa powder and salt.
Add the dry ingredients to the wet and mix until combined.
Finally, stir in the hazelnuts, ensuring they are evenly distributed.
For this quantity youcan shape the dough into 2 logs shape (see notes). Place the logs on a parchment-lined baking sheet. Press down with your hands to flatten the logs. You want them to be 3/4-inch thick to ensure even cooking. You can also use your hands to smooth and flatten the edges of the dough logs.
Position oven rack inthe middle of the oven and bake the dough logs for 20-25 minutes at 350°F, until they are lightly golden. The center will be slightly soft (see notes). At this point lower the oven temperature to to 325°F (175°C).
Place the cooked log ona cutting board. Slice the logs on the diagonal, pressing a sharp knifestraight down into the dough (see notes).
Place the cookies backon the baking tray, cut side up. Bake the biscotti a second time, for 12-16minutes, until golden brown and crisp.
Your cookies are now ready!

– If instead you double the qty to make a big batch or want to make smaller cookies, divide it into 2 logs.

– Be sure to let the baked biscotti logs cool 30 minutes before slicing. If you slice them when they are too warm, the cookies will crumble.

- Slicing at a greater angle will result in longer cookies, and less of an angle will produce smaller biscotti.