Hazelnut Biscotti

      
by BC Farms & Food  -  Permalink
December 15, 2015

RECIPE

Homemade biscotti are nothing like the dried-out versions you find in coffee shops. These twice-baked Italian cookies are crisp, nutty, and eminently delectable. Make these biscotti with local hazelnuts or use pecans for even richer flavour.

fresh baked pecan biscotti
Yield: about 64 cookies

2 cups hazelnuts or pecans, coarsely chopped
3 1/2 cups all-purpose flour
3 teaspoons baking powder
12 tablespoons butter (170 grams or 6 ounces)
1 1/4 cups of sugar
3 teaspoons vanilla extract
4 eggs


Preheat the oven to 325ºF (165ºC).

Toast the nuts on a baking pan in the oven until just crisp, about 10-12 minutes for hazelnuts or 8 minutes for pecans. Watch carefully because the nuts can burn easily. Remove the toasted nuts and chop them coarsely. Increase the oven temperature to 400ºF (200ºC).

In one bowl, mix the flour and baking powder. Set aside.

In a separate bowl, beat the butter and sugar with an electric mixer until smooth and well combined. Add eggs and vanilla, beating at low speed. Add the flour in batches until just combined. Stir in the toasted nuts.

Line two baking sheets with aluminum foil or parchment. Using a spoon, form the dough into four even strips, about 12 inches (30 cm) long and 2 inches (5 cm) wide. Leave room between the strips for expansion.

Bake for 15 minutes until the strips are light brown and the tops spring back when touched. Remove them from the oven, and reduce the temperature to 300ºF (150ºC).

Cool for 10 minutes, then transfer the baked strips to a cutting board. Slice them on a diagonal into 3/4 inch (2 cm) logs. Place the slices onto unlined baking sheets and bake for 25 minutes.

Turn off the heat, open the oven door partially, and leave the biscotti to dry for 10 minutes. Remove from the oven and cool completely on a rack. Store in an air-tight container for up to two weeks. Or wrap the biscotti well and freeze for later use.

More recipes:
Pear Cinnamon Scones
Quince and Apple Crumble

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