{"id":9809,"date":"2015-02-19T15:04:11","date_gmt":"2015-02-19T15:04:11","guid":{"rendered":"https:\/\/lovesharingfood.com\/beths-chocolate-hazelnut-biscotti-kin-communitys-ultimate-cookie-collab\/"},"modified":"2015-02-19T15:34:29","modified_gmt":"2015-02-19T15:34:29","slug":"beths-chocolate-hazelnut-biscotti-kin-communitys-ultimate-cookie-collab","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/beths-chocolate-hazelnut-biscotti-kin-communitys-ultimate-cookie-collab\/","title":{"rendered":"Beth&#8217;s Chocolate Hazelnut Biscotti (KIN COMMUNITY&#8217;S ULTIMATE COOKIE COLLAB!)"},"content":{"rendered":"<p>[TopBan]<\/p>\n<hr \/>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"\/\/www.youtube.com\/embed\/ORe2PxooXEg\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<hr \/>\n<p>[MidBan]<\/p>\n<p>SUBSCRIBE for more great recipes!  http:\/\/bit.ly\/BethsEntertaining<br \/>SHOP THIS VIDEO https:\/\/rdy.cr\/81f56b<br \/>SUBSCRIBE to my gardening channel! http:\/\/bit.ly\/InBethsGarden<\/p>\n<p>**CLICK HERE TO WATCH ALL THE COOKIES IN THE PLAYLIST http:\/\/bit.ly\/KINCookieCollab <\/p>\n<p>MORE GREAT HOLIDAY RECIPES!<br \/>Baked Brie http:\/\/bit.ly\/BakedBrieEWB<br \/>Caramel Apple Ice Cream Cups http:\/\/bit.ly\/1EDVdWm<br \/>Pumpkin Bread http:\/\/bit.ly\/1q8avMA<br \/>Baked Scallops Au Gratin http:\/\/bit.ly\/1vo73z3<br \/>Easy Scones http:\/\/bit.ly\/SconesEWB<br \/>Roasted Potatoes http:\/\/bit.ly\/EWBRoastedPotatoes<br \/>French Apple Tart  http:\/\/bit.ly\/1qO3RP9<br \/>Elegant French Toast http:\/\/bit.ly\/FrenchToastEWB<br \/>Profiteroles  http:\/\/bit.ly\/EWBProfiteroles<br \/>Coffee Cake http:\/\/bit.ly\/CrumbCakeEWB<br \/>Easy White Chocolate Mousse http:\/\/bit.ly\/WhiteChocMousse<br \/>Dad&#39;s Chewy Chocolottas http:\/\/bit.ly\/BethsChocoCookies<br \/>Lobster Thermidor http:\/\/bit.ly\/LobsterThermEWB<br \/>Beth&#39;s Easy Appetizers http:\/\/bit.ly\/EasyAppsEWB<br \/>Banana&#39;s Foster http:\/\/bit.ly\/BanFosterEWB<br \/>Easy Almond Croissants http:\/\/bit.ly\/AlmondCroissantsEWB<\/p>\n<p>BETH&#39;S CHOCOLATE HAZELNUT BISCOTTI RECIPE<br \/>Makes 12 Cookies<\/p>\n<p>INGREDIENTS:<br \/>1 cup (150g) of hazelnuts<br \/>3 oz (84g) of bittersweet chocolate<br \/>\u00be cup (135g) brown sugar<br \/>1 \u00bd cup (180g) flour<br \/>\u00bc cup (30 g) unsweetened cocoa powder<br \/>1 tsp (5 ml) baking soda<br \/>\u00bd tsp (2.5 ml) salt<br \/>2 eggs<br \/>1 tsp (5 ml) vanilla<br \/>1 tbsp (15 ml)  instant coffee granules mixed with 2 tbsp hot water<\/p>\n<p>METHOD:<br \/>Preheat oven to 350F\/(176C).<\/p>\n<p>Place hazelnuts on a rimmed lined cookie sheet and bake at 350F\/(176C) for 10 mins.<\/p>\n<p>Remove from the oven and pour onto a clean kitchen towel, wrap in towel and \u201csteam\u201d for 10 minutes.  This will help to remove the skins.   Remove as much skin as you can, and set nuts aside.<\/p>\n<p>Then chop the chocolate into very fine pieces, place in a large bowl, add brown sugar, and mix to combine.<\/p>\n<p>Then in a smaller bowl add the flour, cocoa powder, baking soda, and salt.  Whisk to combine.<\/p>\n<p>Add the flour mixture to the sugar and chocolate mixer and mix to combine, add the eggs, vanilla and \u201cmixed coffee\u201d.  Beat to combine until a dough forms. Add roasted\/skinned hazelnuts.<\/p>\n<p>Sprinkle 1 tbsp (15 ml) of cocoa powder on a cutting board and form dough into a log about 9\u201d (23 cm) x 4\u201d (10 cm) .<\/p>\n<p>Transfer to a parchment lined cookie sheet. <\/p>\n<p>Bake at 300F\/)148C) for 35-40 minutes.<\/p>\n<p>Remove and allow to cool.  Transfer baked log to a cutting board. Slice on the bias into \u00bd\u201d (13 mm) slices.  Place bake on to clean parchment paper (you can flip previous sheet over to the other side for this)  And bake slices 7 minutes each side to dry cookies out.<\/p>\n<p>Serve with espresso or a hot cup of cocoa!<\/p>\n<\/p>\n<hr \/>\n<p>[BotBan]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>SUBSCRIBE for more great 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