Cookies are perfect on a picnic – no additional plates. These biscotti can be baked ahead and frozen in freezer bags up to 2 months. They also keep well at room temperature in an airtight container for up to 3 days.
1 cup butter
2 cups sugar
3 eggs
1 ½ teaspoons vanilla
½ teaspoon almond extract
3 cups flour
2/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup hazelnuts, roasted, husked, and chopped
1 cup semisweet chocolate chips
1 egg, beaten with 1 tablespoon water to make a glaze
4 tablespoons sugar for sprinkling logs before baking
Preheat oven to 350º. Line 2 baking sheets with parchment paper.
In a mixer bowl, beat butter and sugar until fluffy. Beat in eggs, vanilla, and almond extract. In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Beat flour mixture into butter mixture. Stir in hazelnuts and chocolate chips.
Divide dough into 3 or 4 equal pieces and place on a flour-covered surface. Use hands to shape each into a long thin log. Place logs on prepared baking sheets. Allow 2 inches between logs on baking sheets (logs will spread as they bake). Brush logs with egg glaze and sprinkle with sugar. Bake 35 – 40 minutes or until firm when gently pressed. Remove logs from oven and turn heat down to 325º.
Cool logs on baking sheets 15 minutes and then carefully remove to cutting board. Use a serrated knife to cut slightly warm logs crosswise into ½-inch thick slices. Place slices, cut sides down, on the same 2 baking sheets and return to oven to bake a second time for about 15 minutes, until firm. Be careful that they don't burn. Transfer to racks to cool completely.
