Chocolate Hazelnut Biscotti

Instructions

1. Prepare the ingredients
   Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. Toast hazelnuts in the oven for 10 minutes, then rub off skins and chop coarsely.
2. Mix dry ingredients
   In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
3. Prepare the dough
   In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts. Gradually add the flour mixture and beat on low speed until just combined.
4. Add mix-ins
   Fold in the chopped hazelnuts, chocolate chips, and orange zest (if using) until evenly distributed throughout the dough. The dough will be sticky.
5. Shape the logs
   Divide the dough in half. With floured hands, shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet, spacing them at least 3 inches apart.
6. First bake
   Bake logs for 25 minutes or until firm to the touch. Remove from oven and let cool on the baking sheet for 10 minutes. Reduce oven temperature to 325°F (165°C).
7. Slice and second bake
   Using a serrated knife, cut logs diagonally into 1/2-inch thick slices. Arrange slices cut-side down on the baking sheet. Bake for 10-15 minutes, turn slices over, and bake for an additional 10-15 minutes until crisp and dry.
8. Cool and store
   Transfer biscotti to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.