CHOCOLATE HAZELNUT BISCOTTI

Makes about 3 dozen.

• 1 tbsp. unsalted butter, slightly softened

• 1 c. plus 1 tbsp. sugar

• 2 large eggs

• 1/2 tsp. vanilla extract

• 11/8 c. all-purpose flour

• 1/2 c. plus 2 tsp. unsweetened cocoa powder

• 1 tsp. baking soda

• 1 tsp. instant coffee powder

• 1/4 tsp. cinnamon

• 13/4 c. whole hazelnuts, toasted

• 3/4 c. semisweet chocolate chips

• 1 large egg for egg wash

Directions

Position rack in the middle of the oven and preheat to 350 degrees. Line a cookie sheet with parchment paper.

In a bowl with an electric mixer, cream the butter and sugar for 1 minute or until a sandy mixture forms. Add the eggs and vanilla and mix until fluffy and light in color, about 1 minute more.

In a medium mixing bowl, add the flour, cocoa powder, baking soda, coffee powder and cinnamon and whisk together. Add to the butter-and-egg mixture in two additions, and mix only until combined.

Fold the hazelnuts and chocolate chips into the dough and mix until evenly distributed. The dough will be thick and hard to stir. If it is too sticky, chill briefly.

Divide the dough into 2 equal pieces. On a lightly floured surface, roll each into a log about 2 inches wide by 14 inches long by 11/2 inches high. Place logs on the prepared cookie sheet with several inches between them.

In a small bowl, mix 1 egg with 1 teaspoon water. Brush each log with egg wash, evenly coating the top and sides.

Bake for 27 minutes, rotating the cookie sheet from front to back halfway through baking, until very lightly browned and somewhat firm. Remove from the oven and reduce the oven temperature to 300 degrees.

Cool the logs for 20 minutes, then place them on a cutting board. With a serrated knife, slice each log on a slight angle into 3/4-inch pieces, keeping them in a row. Slide the row of biscotti together, lift and place back onto the cookie sheet, then separate the slices, leaving 1/2 inch of space between them.

Bake again for 9 to 12 minutes, rotating once during baking until the biscotti feel slightly firm.

Cool and eat, or pack in an airtight container for up to 6 weeks.