Milk Chocolate Biscotti

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 cup sugar
• 1 1/2 cups skinned hazelnuts or 1 1/2 cups walnuts, chopped
• 1/2 cup alkalized cocoa powder (dutch process)
• 8 ounces milk chocolate, cut into 1/4-inch pieces
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 4 large eggs
• 1 teaspoon vanilla extract

Recipe

• 1 set a rack in the middle level of the oven, and preheat to 325.
• 2 cover 2 large cookie sheets or jelly roll pans with parchment or foil, and set aside.
• 3 place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.
• 4 mix the flour, baking powder, and salt and sift into a mixing bowl. stir in the ground mixture.
• 5 whisk the eggs and vanilla, and stir into the flour mixture to form a dough.
• 6 on a lightly floured surface, press dough together. divide dough in half and roll each half into a log the length of the pans you are using (14-18").
• 7 place each log on a pan and flatten slightly. (if the dough is very soft, use a spatula to transfer it to the pan.)
• 8 bake until well risen and firm, about 30 minutes.
• 9 cool the logs on the pans.
• 10 after the logs have cooled, detach from paper, and slice them about 1/2" thick with a sharp serrated knife.
• 11 place back on paper-lined pans, cut side down, and bake again until dry and crisp, about 20 minutes.
• 12 cool on pans, and store in a tin or plastic container with a tight-fitting lid.