My apologies in advance that this is a production shot as the main shot. I don't actually have ANY finished photos. It got
Things around my life had been a little crazy. Okay, a lot crazy. Between doing two people's work for the last two weeks, a wedding to cater, a birthday to celebrate, a trip out of town, a large breakfast to serve, and Stephen and I calling it quits, I'm spent. I did spend Saturday relaxing but then Sunday's stresses of trying to figure out the long distance relationship and then ending it entirely had me about done in. All of that is leading up to my apology that I haven't done a lick of baking that wasn't for someone else since............um, uh, actually, I can't remember. I have a hard time remembering anything that didn't happen in the 24 hours immediately prior to any given moment! But before you ask, I'm ok, it's been a GOOD 24 hours, what I remember of them, and that's what counts. [Never fear, I'm monitoring her closely for signs of heartbreak. So far, all clear on the emotional front. --B.]
Anyway, Butchie and I actually baked this biscotti.........nearly two weeks ago? Wow. I am so far behind it's amazing. Mea culpa! Without further ado (primarily because I can't take anymore ado!) here is the adapted recipe for chocolate hazelnut biscotti:
Chocolate Hazelnut Biscotti
adapted from epicurious
1 1/2 cups hazelnuts, toasted & husked
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
Preheat oven to 350°F. Line a 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 (Ours resembles more of a 2x4 than a log, aim for the log as it helps with spreading). Place logs on prepared baking sheet, spacing 3 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.