Hazelnut Biscotti
These traditional Italian hazelnut biscotti are butter-free, with a dry, crisp texture that makes them perfect for dipping in coffee or sweet wine.
Ingredients
hazelnuts (toasted, skinned, chopped coarse)
1 cup
large eggs
3
sugar
1 cup
baking powder
1 teaspoon
salt
½ teaspoon
hazelnut flavoring
½ teaspoon
all-purpose flour
2 cups
Instructions
1
PREHEAT
Preheat the oven to 350°F. Line a large cookie or baking sheet with parchment paper.
2
PLACE
Spread the hazelnuts in a single layer on a small baking sheet. Bake for about 8 minutes until golden. Pour the hazelnuts onto a kitchen towel and rub them with the towel to remove most of the papery skins. Transfer the hazelnuts to a cutting board, let cool until handleable, then chop coarsely.
3
WHISK
Whisk the eggs in a large bowl. Scoop out 1.5 tablespoons of the beaten egg and reserve for brushing the biscotti. Add the sugar, baking powder, salt, and hazelnut flavoring to the remaining eggs in the bowl and whisk to combine. Add the flour and stir with a wooden spoon until just combined. Fold in the hazelnuts.
4
DIVIDE
Divide the dough in half using a rubber spatula and place each half lengthwise on one side of the prepared sheet. Flour your hands and shape each sticky portion of dough into a rectangular log about 12 inches long and 2.5 inches wide. Make sure the dough logs are at least 3 inches apart on the sheet. Brush the tops of the dough with the reserved beaten egg.
5
BAKE
Bake for about 35 minutes until the dough is golden. Transfer the sheet to a rack to cool for 10 minutes. Reduce the oven temperature to 325°F.
6
PEEL
Peel the dough off the parchment paper, one at a time, and transfer to a cutting board. Using a serrated knife, slice with a long sawing motion... (Note: original text is cut off here; typically the dough is sliced diagonally and baked again.)
