Recipe(tried): Chocolate Dipped Hazelnut Biscotti

Corynee, here is a recipe for Chocolate-Dipped Hazelnut Biscotti from Chocolatier Magazine - December 1996

Biscotti:

2 cups all purpose flour
2/3 cup granulated sugar
1-1/4 teaspoons double acting baking powder
1/4 teaspoon salt
8 tablespoons chilled unsalted butter, such as Land O'Lakes, cut into 1/2 inch
cubes
1 cup lightly roasted hazelnuts, coarsely chopped*
3 ounces semisweet chocolate, finely chopped
2 large eggs
1 tablespoon vanilla extract

Chocolate coating:

15 ounces bittersweet chocolate, cut into 1/4 inch chunks

*Note: to roast hazelnuts, position a rack in the center of the oven and
preheat to 350 Degrees F. Spread the hazelnuts in a single layer on a baking
sheet and roast for 8 to 12 minutes, shaking the pan two or three times, until
the nuts are golden beneath their skins. Wrap the nuts in a clean towel and
cool completely. Transfer the nuts to a large sieve and rub them back and
forth to remove the loose skins. Remove the nuts from the sieve and coarsely
chop them.

1. Position a rack in the center of the oven and preheat to 350 Degrees F.
Lightly butter and flour and insulated cookie sheet.

2. In a food processor, using the metal chopping blade, combine the flour,
sugar, baking powder and salt. Process in on/off pulses until blended. Add the
butter and process in on/off pulses until the mixture forms coarse crumbs.

3. Scrape the flour mixture into a large bowl. Using a rubber spatula stir in
the hazelnuts and chocolate.

4. Break the whole eggs into a measuring cup with a pouring spout. Blend with
a fork. Remove 2 teaspoons of the egg mixture and set aside in a small cup to use as an egg wash for the biscotti. Add the vanilla to the larger egg mixture in the measuring cup and mix until blended.

5. Make a well in the center of the flour mixture. Add the beaten egg/vanilla
mixture and, using a rubber spatula, stir until the mixture starts to clump
together. Form the mixture into a ball.

6. Scrape the dough out onto a lightly floured work surface and with your hands
pat the ball into an 8 inch disc. Cut the disc into 4 equal wedges.

7. With lightly floured hands, gently roll each quarter into a 12 inch log.
Carefully place the logs on the prepared cookie sheet at least 2 inches apart.
Flatten slightly with the heel of your hand. Lightly brush the logs with the
reserved egg wash.

8. Bake for 25 to 35 minutes, until the logs start to brown and bounce back when gently pressed with a finger. Set the cookie sheet on a wire rack and cool the logs for 20 minutes.

9. Position one rack in the top third of the oven and another rack in the bottom third; reduce the oven temperature to 325 Degrees F.

10. With a long metal cake spatula, carefully transfer the logs to a cutting
surface. Using a sharp, finely serrated knife, cut the logs on the diagonal
into 1/2-inch thick slices. Place the biscotti 1/2-inch apart on two ungreased insulated cookie sheets.

11. Bake an additional 15 to 25 minutes, until the biscotti are dry and the sides begin to color slightly. Halfway through baking, switch the positions of the cookie sheets for even browning. Do not overbake.

12. Cool the biscotti on the cookie sheets for 5 minutes. Transfer to wire racks and cool completely.

Coat the biscotti in chocolate:

13. Melt the chocolate and temper.

14. Line a baking sheet with waxed paper. Dip one end of each biscotti into
the tempered chocolate. Place the biscotti onto the paper lined sheet. Let the biscotti stand at room temperature for 1 hour to set the chocolate. Store between layers of waxed paper in an airtight container in a cool, dry place up to two weeks.