Chestnut Biscotti with Hazelnuts1/2 cup Chestnut Flour (Farina di Castagna)
1/2 cup AP Flour
1 cup ground Hazelnuts
3 TB unrefined cane sugar (such as Demerara)
1/2 tsp salt
2 TB Chestnut Puree (sweetened)
2 Large Eggs
1/2 cup chopped hazelnuts
1/2 cup 70% bittersweet chocolate, chopped (or Rapunzel 70% Chocolate Chips)
Combine the flours, ground hazelnuts, sugar, and salt in a medium mixing-bowl or a mixer.
Add the chestnut puree, and mix until combined.
Add the eggs one by one, and mix until combined between each;
the dough will be tacky.
Fold in the chopped hazelnuts and chocolate chips with a spatula.
Cover and chill for an hour; the dough will be easier to handle.
Preheat the oven to 350° F and line a baking sheet with parchment paper.
Shape into a flattened log, 12 by 4", on the prepared baking sheet.
(The dough will still be a bit tacky so use a piece of plastic wrap to assist in shaping the loaves)
Bake for 30 minutes, until lightly browned.
Remove from the oven (reduce the oven to 325) and let cool for 5 minutes before transferring the loaf to a cutting board, cut into ½ inch slices with a bread knife.
Return the slices to the baking sheet, cut side up, and bake for another 10 minutes, remove again and flip the slices over , baking another 10 minutes or until golden brown and well dried.
Transfer to a rack to cool completely.
Enjoy with espresso or a nice cup of French press.
Oh, just in case you were curious.... The Demitasse pattern is "Roman Festival" 55/1670 by Royal Crown. I thought it's use was à propos.