Hazelnut Biscotti Cookies
Friday, November 16, 2012 at 10:08AM
Margot in Hazelnut Biscotti Cookies, cookies, dessert
The secret to these biscotti is eliminating the “twice baked” process.  It’s cumbersome, you can’t cut them properly when they are still hot and it dries them out into that stale, brick like consistency many people dislike. The intensely artificial extracts added to most commercial products don’t help either.
This recipe is actually quite a bit less work than twice baking, and yields a slightly crunchy exterior and a chewy interior.  Not too sweet either, which makes them excellent accompaniments to a glass of wine. You can use almonds instead of the hazelnuts, which would eliminate having to remove the skins, and substitute orange zest for the lemon, but this version is my favorite.

Makes 2 loaves

Ingredients

2 heaping cups raw hazelnuts
2 sticks unsalted butter, softened
2 cups sugar
4 extra large eggs
4 cups flour, plus another 1/4 cup for shaping
Zest of 2 lemons
2 teaspoons pure vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
Sprinkle a little more flour on top of the log.  Flour hands, and shape the dough into a loaf about 10" long, 2-3" wide, and 1-1/2" high.

  

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