Biscotti, twice baked cookies originating in Italia, are one of my favorite things to bake. I love the crunchy texture and the ability to dunk them in my favorite morning beverage. Biscotti can sometimes be a little tricky to make because there are many recipes that suggest adding butter to the batter, but true biscotti are made with just eggs, sugar, flour, leavener and salt.
What makes biscotti so much fun is that you can add any type of nuts, chocolate and/ or dried fruit to tailor them to your liking. This recipe with whole hazelnuts and a bit of chocolate is one of my families favorites. I hope you like it too.
3 extra large eggs
1 cup of granulated sugar + extra for sprinkling
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking powder
a large pinch of salt
1 1/2 cups whole hazelnuts
1 cup chocolate chunks, any variety
1. Preheat the oven to 325 degrees. Place the hazelnuts on a cookie sheet and bake them for 10 minutes until lightly browned. Remove the hazelnuts from the oven to cool. Next, place the nuts on a dish towel and rub together to release the skins. Separate the nuts from the skins and place them in a bowl.
2. In a stand mixer add three eggs and turn the mixer on high to whip.
3. Next, add the sugar to the eggs and continue to mix on high for 7 minutes.
4. Add 1 teaspoon of vanilla and continue to mix on high for 1 more minute.
5. Turn off the mixer and add the flour, baking powder and salt. Turn the mixer on low and mix until just combined. Next, add the hazelnuts and chocolate to the dough and mix on low for 1 minute.
6. Dollop the dough into 3×12 inch logs on a silpat or parchment lined cookie sheet.
7. Smooth the logs into shape with slightly wet hands.
8. Sprinkle a few tablespoons of sugar on top of the logs before baking for an added crunch.
9. Place the cookie sheet in the oven to bake for the first time for 40 minutes.
10. Remove the cookie sheet from the oven and let the biscotti cool for 30 minutes. Reduce the oven temperature to 250 degrees. Cut each log into 1/2 inch slices and place on the cookie sheet to bake again for 80 minutes.
11. Remove the biscotti from the oven and let cool for 30 more minutes. Place them in your favorite cookie jar — they will last up to two weeks. Enjoy them with your favorite cappuccino or coffee.