Mosaic Biscotti – Recipe!

I bake quite often, as you can imagine, but one of my favorite all-time recipes are these Mosaic Biscotti out of the Dolce Italiano cookbook.  Gina De Palma was Mario Batali’s pastry chef for years (before his fall), and she has since passed away.  However, she was an exceptional baker and I learned how to make biscotti the “true Italian way” from her.

Biscotti are twice baked cookies that contain no butter or oil of any kind.  That’s how they were originally made.  I have adjusted the recipe over the years, things like bake time and temperature needed to be adjusted because I think many biscotti recipes don’t allow for proper dehydration on the second bake.  Lower and slower baking, allows for a super crunchy texture and proper coloring – you don’t want them too dark.  I also sprinkle course sugar over top before baking because it adds to the incredible texture and crunch.  I have swapped in and out several different kinds of nuts over the years (and you can too), and I have adjusted the quantity to half the recipe, making 2 dozen, instead of 4 dozen.

What’s so remarkable about these biscotti are the nutty, chocolaty notes with hints of orange that pop in these cookies.  I love to dunk them in espresso, but I also enjoy eating them while they cool, straight off the cookie sheet.  My family are big fans too.

Ingredients

2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

2 large eggs + 1 yolk

1 cup granulated sugar

1 teaspoon vanilla extract

zest of 1 orange

1 cup chocolate chunks

1 cup slivered almonds, toasted

1 cup whole hazelnuts, toasted

(Makes about 2 Dozen)

To Prepare:

1. Preheat oven to 325 degrees.  Toast nuts on baking sheet for 10 minutes, remove and coarsely chop (not too fine).
2. In a stand mixer or large bowl, combine eggs and sugar.  Mix on high for 3 minutes, or until thick and glossy.
3. Add vanilla and orange zest, mix 1 minute until combined.  Add flour, baking powder and salt, mix on low for 1 minute.
4. Add chocolate and nuts.  Mix on low until incorporated, about 30 seconds.
5. Form dough into two logs, about 13 x 4 on parchment lined sheet pan.  Bake for 22 minutes.  Remove and cool.
6. Reduce oven temperature to 300 degrees.  Slice into 1-inch thick cookies, and lay flat on sheet pan.  Bake biscotti for 35 minutes.  Remove and cool completely before storing in cookie jar.  Enjoy!