Double Chocolate Hazelnut Biscotti

Homemade biscotti is so much better than most of the stuff you can buy in stores. I find it more flavourful, with a nicer texture that’s not rock-hard but not cake-soft (technical terms) and this particular version is an actually chocolatey one! With cocoa and melted dark chocolate, it’s wonderful with coffee and the toasted hazelnuts add a whole other level of deliciousness. Let’s make some biscotti!

• 3/4th cup hazelnuts (105 gms)
• 1 and 3/4th cups all-purpose flour (210 gms)
• 1/4th cup cocoa powder (20 gms)
• 1 tsp baking powder
• 1/2 tsp salt if using unsalted butter
• 1 cup soft brown sugar, light or dark (215 gms)
• 1/4 cup butter, cold and cubed (60 gms)
• 3 eggs
• 2 tbsps oil
• 2 tsps vanilla extract
• 60 gms dark chocolate (70% to 75%), melted and slightly cooled
• Extra flour for sprinkling