I may need a biscotti intervention because I can’t seem to stop making it. Why are these little sticks of crunchy, subtly sweet goodness so addicting? The flavor combinations seem endless and I could experiment for months, eating the scraps as I go. This batch of dark chocolate (with a hint of espresso) topped with mint chocolate drizzle are as good as the timeless combination sounds. The addition of hazelnuts lend a gloriously nutty surprise. Dipped in coffee and a ho-hum afternoon suddenly turns magical!

chocolate biscotti with mint chocolate drizzle

 

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Ingredients

• 4 ounces semisweet chocolate, coarsely chopped
• 1 cup firmly packed light brown sugar
• 1¾ cups unbleached all-purpose flour
• ⅓ cup unsweetened cocoa
• 1½ tablespoon instant espresso powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• ¼ cup unsalted butter, softened
• 1¼ teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 cup hazelnuts, toasted and coarsely chopped
• 8 ounces white chocolate, chopped
• 2 teaspoon vegetable shortening
• ¾ teaspoon mint extract
• Two drops green food coloring

Instructions

1. Preheat an oven to 300ºF. Line a large baking sheet with parchment paper or waxed paper.
2. In a food processor fitted with the metal blade, combine the chocolate and brown sugar and process until the chocolate is very fine; set aside.
3. Sift together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In a large bowl, combine the eggs, butter, vanilla extract and almond extract. Using an electric mixer set on medium speed, beat to blend. Reduce the speed to low and mix in the sugar and flour mixtures until a stiff dough forms, adding the hazelnuts when the dough is about half mixed.
4. On a floured surface, divide the dough in half. Form each half into a log 12 inches long. Transfer the logs to the prepared baking sheet, spacing them well apart, and pat to even the shapes. Bake until almost firm to the touch, about 50 minutes (logs will spread during baking). Remove from the oven and let cool for 10 minutes. Leave the oven set at 300ºF.
5. Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs on the diagonal into slices ½ to ¾ inch thick. Arrange the slices, cut side down, on the baking sheet. Bake for 25 minutes. Turn the slices over and bake until crisp and dry, about 25 minutes more. Remove from oven.
6. Meanwhile, make the chocolate coating: In the top pan of a double boiler, combine the chocolate, mint extract, and shortening. Place over but not touching simmering water in the lower pan and melt, stirring occasionally, just until smooth. Add drops of food coloring and stir until completely blended. Remove from the heat.
7. Spoon chocolate mixture into a candy decorating bottle. Drizzle chocolate mixture over cooled biscotti.
8. Refrigerate until set. Store in an airtight container in the refrigerator for up to 2 weeks.

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