1/2 c (one stick) unsalted butter, softened
2/3 c sugar
2 eggs, lightly beaten
1/4 c cocoa powder (Hershey’s Special Dark preferred)
2 t baking powder
1 3/4 c all purpose flour
1/4 t Kosher salt
1 t Chipotle chili powder or other dark chili powder
1/2 c hazelnuts, toasted (see note below) and coarsely chopped
3/4 c dark chocolate chips (or use regular chocolate chips)
Method: Preheat oven to 350 degrees. Thoroughly mix the dry ingredients (flour, cocoa powder, baking powder, chili powder and salt) in a bowl. In a stand mixer with a paddle attachment, beat together butter and sugar until well-blended, about 1 minute. Add to the wet ingredients in the mixer bowl and beat on first speed until just incorporated, about 1 minute. Remove paddle; fold in toasted hazelnuts and chocolate chips with a spatula or large spoon.
Turn out onto a flat surface, shape into a ball and divide into two logs each about 2 1/2 inches in diameter. Flatten the top slightly by pressing with a sheet pan or your fingers. Transfer logs to parchment paper on a half sheet pan and bake 20 minutes or until the top is barely firm to the touch. (Logs will still be jiggly and jello-like.) Remove from oven and cool for 20 minutes then slice on the bias into 3/4 inch thick biscotti using a serrated knife or sharp chef’s knife. (If the logs start to fall apart when you cut them, let cool a little longer.)
Reduce oven heat to 300 degrees. Return the now-biscotti to the parchment paper covered pans and bake 20 minutes on each side or until dry and firm. (I turned off the oven and let them cool inside, but you could also transfer to racks.)
TO TOAST THE HAZELNUTS: Place the nuts on a pan in a 350 degree oven and roast 10 minutes or until they give off a nice aroma and color slightly. Allow to cool, then rub between your palms to remove the husks. (This will get some of the husk off, not all.) Chop coarsely, so the pieces retain their identity as hazelnuts.