Hazelnut Biscotti

I feel that Biscotti are the one cookie that represents my Italian American heritage. They were always present on a dessert table or for an afternoon coffee. The ones I grew up knowing were extremely dense and crunchy. In my research I see that the recipes from Italy never really have any butter in them. Although my recipe does have butter; it is not a lot, but enough to make it a soft crunch kind of cookie. You can make these with any flavoring you may like, but I prefer the Hazelnut or sometimes Almond. If you were to change it up simply replace the Hazelnuts and its flavoring for something else. You can make them with chocolate chips, lemon zest, vanilla bean, or whatever you like. But do not forget to toast them; it is what gives this cookie its character. A soft Biscotti is a hypocrite to its kind! I love this recipe because it has a light sweetness that is perfect with tea, coffee, or espresso.

 

 

Hazelnut Biscotti

3 cups of Flour

2 tsp of Baking Powder

¼ tsp of Salt

2 oz of Butter

¾ cup of Sugar

1 tbsp of Honey

3 Eggs

2 tsp Vanilla Extract

1 tsp of Hazelnut Extract

¾ cup of Toasted Chopped Hazelnuts

First, preheat the oven to 350 degrees. In the bowl of a mixer combine the butter, sugar, and honey. Mix until well combined and add the eggs one by one. Be sure to scrape down the bowl in between. Add in the extracts and mix well.

Next, whisk your flour, baking powder, and salt in a bowl. Combine your flour mixture with the egg and sugar mixture. Mix all until a ball will form from the dough. Do not over mix.

Then, split your dough in two and shape both into identically shaped logs. Place them on a lined sheet pan. Bake about 20 minutes. *Test with a tooth pick to see if done all the way though. When done let rest and cool about an hour.

Finally, heat your oven to 250 degrees. With a serrated knife slice your cookie logs into desired with…I usually do no bigger than an inch in width. Place your sliced cookies on a baking sheet or two – spacing them accordingly. Toast them in the oven about 15 – 20 minutes until they are crisp, but not browned. Cool about 15 minutes before eating.