This was my first time making biscotti, and I was really nervous about it. Although I’ve been trying my hand at baking a lot lately, I still don’t consider myself a baker. Case in point: I had to add a bit more flour at the end because my dough was not really sticking together. I’m not sure if I didn’t add enough in the beginning or what exactly happened. I’m glad to say that these turned out wonderfully, despite my little mishap. I sent these, along with the Cowboy Cookies from the previous post, as my first shipment for Baking Gals. I’m really looking forward to trying more biscotti recipes in the future.
3/4 cup hazelnuts, toasted, skinned and coarsely chopped
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon instant espresso powder or instant coffee powder (optional)
1/2 cup semisweet chocolate chips
-Preheat oven to 350° and place rack in center of oven.
-Toast hazelnuts for 10 – 15 minutes or until the skins start to blister.
-Remove from oven and place hazelnuts in a clean towel and let steam for about 5 minutes.
-Then briskly rub the towel back and forth to remove the skins of the hazelnuts.
-Let cool and then coarsely chop. Set aside.
-Reduce oven temperature to 300° and line a baking sheet with parchment paper.
-In a small bowl, whisk together the eggs and vanilla extract. Set aside.
-In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.
-Gradually add the egg mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through.
-With floured hands divide the dough in half.
-On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide.
-Transfer logs to the prepared baking sheet, spacing about 3 inches apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking).
-Remove from oven and let cool on a wire rack for about 10 minutes.
-On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch slices.
-Arrange the slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
-Remove from oven and let cool. Store in an airtight container.
Makes about 24 biscotti.
Source: Joy of Baking