Cookie Carnival: Chocolate Hazelnut Biscotti

I am a cookie lover and have baked quite a wide variety over the years, however I had not attempted to make biscotti before so I was excited to see that it was chosen as the Cookie Carnival cookie for August. The recipe just sounds so good it was hard to resist - chocolate and hazelnuts? Yum! I really enjoyed making these - it was exciting to see the logs rise up in the oven and then slicing into them for the second baking. Plus they smelled amazing in the oven - I made these hours ago and my house still smells like warm chocolate. I took these to a family dinner tonight and they were a huge hit. In fact, at the end of the evening Joe's grandmother started wrapping a few extra pieces in a napkin to sneak home to have with her coffee tomorrow. I caught her - and gave her all the leftovers. How can I deny anyone something so yummy? As you can see, they were irresistible to everyone...

I followed the recipe exactly since it was my first attempt at biscotti and I will definitely make these (and other types of biscotti) again soon!

Chocolate Hazelnut Biscotti

1 1/2 cups hazelnuts, toasted, husked (I used chopped)

3 cups all purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 cup semisweet chocolate chips (I used mini)

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)