Chocolate Hazelnut Biscotti

When I ordered my first scoop of Gianduia ice cream from the Cayuga Lake Creamery, some ancient, golden seal split open inside me and I knew, in that moment, that chocolate and hazelnut were the most perfect flavor combination in the world. I also saw a gigantic, orange-tinged explosion in my mind's eye, and the number 2012 appeared on my ankle, whatever that means. Anyway, the cravings for chocolate and hazelnut haven't stopped since.

So when I found a recipe for chocolate hazelnut biscotti in my new Martha Stewart Baking Handbook, I knew it had to be mine. And oh, how it was coveted, and much easier than I would have thought.

Chocolate Hazelnut Biscotti
(Adapted from Martha Stewart)

2 1/4 cups all purpose flour
1/4 cup Scharffen Berger unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 1/2 cups hazelnuts
4 large eggs
1 1/2 cups graunulated sugar
soymilk, for brushing
sugar in the raw, for sprinkling

1. Preheat oven to 350 degrees. In a food processor, blend together flour, cocoa, baking soda, salt, chocolate chunks and hazelnuts until combined.
2. Using whisk attachment, beat eggs and granulated sugar at medium speed until light and foamy. Replace whisk with paddle attachment, switch to low speed, and add the flour/cocoa mixture a little bit at a time. Do not overmix!
3. Flour your work surface and turn the whole dough onto it. It should be pretty sticky at this point. Separate dough and roll into three logs of equal size. Transfer to baking sheet (I lined mine with a Silpat, but you can use parchment paper, too) and flatten slightly. Brush tops with soymilk (or egg white), then sprinkle with sanding sugar.
4. Bake 20-24 minutes, until firm to the touch. Transfer logs to wire rack and cool for 20 minutes.
5. Transfer logs to cutting board. With a nice serrated bread knife, cut each log into 3/4-inch diagonal slices.
6. Place a wire rack on your baking sheet and arrange slices (cut side down) on the rack. Bake until biscotti are firm and dry, 10-15 minutes. Let biscotti cool completely, store in an airtight container and enjoy a sinfully delicious treat with your coffee in the morning.

I mean, I'm not saying these biscotti are going to help you survive the inevitable apocalypse, but I'm also not saying they won't help you survive it. They certainly can't hurt.