It’s possible I’ve had more than thirty jobs in thirty-four years. I just can’t seem to figure out what it is I want to do all day every day, for the rest of my life. Because I went to college in the late 90’s and was a girl somewhere on the continuum between wing-wearing interesting and full-blown insane, I worked in a coffee shop off Newbury Street. We wore plaid, listened to moody or sprightly indie music, and drank thousands of cups of coffee. It was there that I first learned to bake biscotti, in between writing papers on Marguerite Duras and Anne Sexton and talking to the band boys from Berklee School of Music. I didn’t actually care for eating those carefully-crafted twice-baked, Italian dunking cookies, but the truth is, I didn’t like drinking coffee, either. Don’t tell Troy Dyer.
Hazelnut Chocolate Chip Biscotti
Adapted from The Art and Soul of Baking by Cindy Mushet
- 1 cup hazelnuts
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon Kosher salt
- 1 stick unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup Nutella hazelnut spread
- 3 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup chocolate chips
Preheat oven to 325 degrees. Spread the hazelnuts (also called filberts) on a baking sheet and toast, 5 – 7 minutes. Allow them to cool completely then rub between your palms to remove skin. Chop roughly and set aside. Increase oven temperature to 350.
In a large mixing bowl whisk together flour, baking powder, cinnamon, and Kosher salt.
In the bowl of a stand mixer cream butter and sugars. Add Nutella, then eggs, one at a time, scraping down the bowl as necessary. Measure in the extracts, then beat in dry ingredients until just combined. Use a spatula to fold in toasted hazelnuts and chocolate chips.
Halve the dough and roll each half into a 2 x 12 loaf. Bake on a parchment-lined baking sheet, 30-35 minutes, until the logs are firm to the touch and slightly golden brown on the edges. Allow them to cool completely, then slice, slightly on the bias, into 1/2-inch pieces.
Preheat oven to 275. Arrange slices on the parchment-lined baking sheet and toast, 30 minutes. Store in an airtight container for up to 2 weeks.