The Ingredients I had to buy instant espresso, whole hazelnuts a.k.a filberts (I didn't know that name until today), unsweetened cocoa powder and semi-sweet chocolate. Not pictured: pure vanilla extract.
Chopped Chocolate First, with a knife.
Roasted Hazelnuts Baked in the oven at 375F, covered with a kitchen towel for five minutes and then peeled by simply rubbing the hazelnuts in the towel. This got messy.
Fine Chocolate & Brown Sugar Our main food processor blade is still missing after our recent move, so I used an attachment on our hand mixer to further chop the chocolate with the brown sugar.
Pre-Baking Fast forward a bit here: flour, cocoa powder, instant espresso, baking soda and salt were sifted together. Eggs and vanilla combined in the stand mixer bowl. Everything, plus chopped hazelnuts, came together to form one sticky dough. One heavily floured surface later, and I ended up with these two logs, ready to be baked.
In the Oven I loved seeing the dough crack open.
Post-Baking #1 Here it is out of the oven after 38 minutes, ready to be cooled and sliced.
Slicing Time The beloved serrated knife easily cut through the now cookie-like dough.
Post-Baking #2 After the slices were baked for 15 minutes on each side, the biscotti was ready.
Finished Success! Can't wait to have this with my morning coffee.