Marbled Gianduia Biscotti
A delicious mix of chocolate and hazelnut.
Course
Dessert
Cuisine
Italian
Servings
Prep Time
20
Servings of 2 biscotti
20
Minutes
Cook Time
Passive Time
40
Minutes
20
Minutes
Servings
Prep Time
20
Servings of 2 biscotti
20
Minutes
Cook Time
Passive Time
40
Minutes
20
Minutes
Ingredients
1/2
cup
whole hazelnuts
raw
1/2
cup
whole almonds
raw
5
oz
semi-sweet chocolate morsels
for melting
1/2
cup
unsalted butter
1
cup
sugar
3
eggs
1/2
tsp
vanila extract
real not imitation
2
tbsp
Frangelico
3
cups
unbleached all purpose flour
2
tbsp
unbleached all purpose flour
1 1/2
tsp
baking powder
1/4
tsp
salt
Instructions
Bake hazelnuts and almonds in a baking dish at 350 degrees for 9 minutes.
Rub the hazelnuts with a soft towel to remove skins as much as you can after baking.
Set aside to cool. (I keep toasted nuts in containers for baking purposes so I can just get them out when I am ready to bake.)
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, vanilla and Frangelico.
Add the flour, baking powder and salt to the bowl and blend thoroughly.
Melt the chocolate, then pour it over the blended dough and mix it in partially so that the dough is marbled. It is best to do this with a spoon.
Chop coarsely or cut nuts into halves or thirds, then mix into the dough. It will be quite stiff and hard to mix.
Divide dough in half and form 2 logs on a baking tray lined with parchment paper. Leave at least 2 inches between the loaves.
Bake logs at 325 degrees for 30 minutes.
Let cool on a cooling rack for at least 10 minutes.
Cut across the logs to slice the biscotti between 1/2 inch to 3/4 inch thick.
Stand them up on their edges on the baking tray and bake at 300 degrees for about 10 minutes. They should be dry to the touch.
Let them cool again on the baking rack.