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4 oz (125 gr) semi-sweet chocolate, chopped

1 cup (220 gr) light brown sugar

1-3/4 cups (280 gr) all-purpose flour

1/3 cup (30 gr) cocoa powder, un-sweetened

1 1/2 tablespoons espresso coffee powder

1 teaspoon baking soda

1/4 teaspoon salt

3 eggs

1-1/4 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup (150 gr) whole hazelnuts, toasted and peeled

chocolate coating

8 oz (225 gr) semisweet chocolate, coarsely chopped

2 teaspoons vegetable shortening

Preheat oven 300 F(150C). Like a large baking pan with parchment paper. In a food processor with metal blade, place the chocolate and brown sugar, and run the blade until fully combined. Set aside the mixture.

Place in a sieve the flour, the cocoa, coffee powder, baking soda and salt.

Sift all the dry ingredients together.

In a  different bowl combine eggs, vanilla and almond extract. Transfer to the bowl of an electric mixer and bit until well blended.

Transfer the sugar mix to the bowl of an electric mixer and bit until well blended. Add  the flour mix and the egg mix. Run the paddle on low speed until a stiff dough is forming.

Half way through add the hazelnuts and finish running until fully combined.

Transfer the dough to a floured work surface, and cut in half....

.... and cut in half.

Form cylinders about 12 inces (30 cm) long.

Transfer the logs to the baking pan, and even the shapes. Flatten them to form logs about 1 inch thick. Bake until firm about 45 minutes.

Remove from the oven and let the logs cool for about 5-10 minutes. Keep the oven set to 300F (150 C).Transfer the logs to a work surface.

Using a very sharp knife cut diagonally in slices about half inch (1 cm) think.

Transfer the slices back to the baking sheet. Bake for 25 more minutes. Turn the slices over and bake for 25 more minutes. Turn oven off and let the cookies cool in the oven with the door ajar.

Combine the chocolate and shortening in a double boiler. Melt over simmering water until smooth. remove from heat when fully melted.

Dip one side of the cookies in the coating, (or brush them) and set the cookies back on the baking sheet. Refrigerate until the coating hardens. keep in a airtight jar.

Desserts >> Chocolate Hazelnuts Biscotti

Italian Biscotti, the Tuscan “Cantucci” are very popular. There are many versions of Biscotti with different kind of nuts. For all chocolate lovers.. this version includes a classic Italian combination of flavors: Hazelnuts and Chocolate. The cookies are then partially covered in a chocolate coating. Easy to make they can be stored in a jar for a couple of weeks. They never lasted that long in my kitchen.