Milk Chocolate Biscotti

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 cup sugar
• 1 1/2 cups chopped skinned hazelnuts
• 1/2 cup alkalized cocoa powder (dutch process)
• 8 ounces milk chocolate, cut into 1/4-inch pieces
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 4 large eggs
• 1 teaspoon vanilla extract

Recipe

• 1 set a rack in the middle level of the oven and preheat to 325 degrees.
• 2 cover 2 large cookie sheets or jelly roll pans with parchment or foil and set aside.
• 3 place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.
• 4 mix the flour, baking powder, and salt and sift into a mixing bowl.
• 5 stir in the ground mixture.
• 6 whisk the eggs and vanilla and stir into the flour mixture to form a dough.
• 7 on a lightly floured surface, press dough together.
• 8 divide dough in half and roll each half into a log the length of the pans you are using (14 to 18 inches).
• 9 place each log on a pan and flatten slightly. (if the dough is very soft, use a spatula to transfer it to the pan.).
• 10 bake until well risen and firm, about 30 minutes.
• 11 cool the logs on the pans.
• 12 after the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife.
• 13 place back on paper-lined pans, cut side down, and bake again until dry and crisp, about 20 minutes.
• 14 cool on pans and store in a tin or plastic container with a tight-fitting lid.