Spicy Hazelnut Biscotti
Sicilian-inspired spiced hazelnut biscotti, featuring black pepper, ginger, cinnamon and other spices, with a crisp, crunchy texture.
Ingredients
sugar
1 cup
whole natural hazelnuts (skin intact)
1 cup (about 5 oz / 150 g)
water
1/2 cup
honey
1/2 cup
orange zest (finely grated)
1 tbsp
all-purpose flour (spoon flour into a dry-measure cup and level off)
2 cups
baking powder
1 1/2 tsp
baking soda
1/2 tsp
salt
1/2 tsp
black pepper (freshly ground)
2 tsp
ground ginger
1 1/2 tsp
ground cinnamon
1/2 tsp
ground coriander
1/2 tsp
ground cloves
1/4 tsp
whole natural hazelnuts (gently crushed into 1/2-inch (6-mm) pieces)
2 cups (about 8 oz / 225 g)
Instructions
1
Step 1
Set a rack in the middle level of the oven and preheat to 350°F (180°C).
2
Step 2
Combine the sugar and 1 1/4 cups hazelnuts in the bowl of a food processor fitted with the metal blade and grind to a fine powder, pulsing repeatedly.
3
Step 3
In a large mixing bowl, stir together the ground hazelnut mixture, the flour, baking powder, baking soda, salt, and spices. Stir in the crushed hazelnuts.
4
Step 4
Stir the water, honey, and orange zest together and add to the bowl. Use a large rubber spatula to mix the liquid into the dry ingredients. At first the dough will seem dry, but as the sugar gradually melts, the dough will begin to hold together.
5
Step 5
Scrape the dough onto a floured work surface and squeeze it together. Divide it in half and roll each half into a cylinder a little shorter than one of your baking pans. Transfer the logs of dough to the pans, keeping them well apart from one another and from the side of the pan, and use the palm of your hand to flatten them slightly.
6
Step 6
Bake the logs of dough until they have puffed and spread and feel firm when pressed with a fingertip, about 30 minutes.
7
Step 7
Slide the baked logs on the paper to a rack to cool completely. Reset the racks to the upper and lower thirds of the oven.
8
Step 8
Once the logs have cooled, use a sharp serrated knife to slice them 1/4- to 1/3-inch (6- to 8-mm) thick—if you slice them too thick they will be unbearably hard. Reuse the paper from the first pan and line up the biscotti, close to one another on the 2 pans, cut sides down.
9
Step 9
Bake the biscotti until they are lightly toasted (you can tell when they’re ready because the pieces of hazelnut throughout them will look toasted), 20 to 25 minutes. About halfway through the baking time, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, stack the pan on the lower rack on top of a second one for insulation.
10
Step 10
Cool the biscotti on the pans on racks.
