Chocolate-Hazelnut Biscotti

 

2 2/3

cups Gold Medal® all-purpose flour

1/2

cup unsweetened Dutch processed baking cocoa

1

teaspoon baking soda

1/2

teaspoon salt

1 1/2

cups sugar

3

teaspoons vanilla

4

eggs

1

bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)

1 1/2

cups chopped hazelnuts (filberts), toasted

• 1 Heat oven to 325°F. Line large cookie sheet with cooking parchment paper.
• 2 In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat sugar, vanilla and eggs with electric mixer on medium speed until thick and lemon colored. On low speed, beat in flour mixture until well blended. Stir in chocolate chunks and hazelnuts.
• 3 Shape dough into 2 (14-inch) rolls. Place rolls 5 inches apart on cookie sheet; flatten each to 3-inch width.
• 4 Bake 40 minutes or until top springs back when lightly touched in center. Remove from cookie sheet to cooling rack. Cool 20 minutes. With serrated knife, cut dough diagonally into 1/2-inch slices. Place slices, cut sides down, on same cookie sheet.
• 5 Bake 10 minutes. Turn cookies over; bake 5 minutes longer or until crisp. Remove from cookie sheet to cooling rack. Cool completely.