Biscotti is a wonderous little cookie. At first touch, they seem pretty stiff and tough, but that's just in order to hold up to the coffee, tea, or hot cocoa dunking that these were made for! But even if this delightful little cookie isn't dipped, it turns to sweet, nutty deliciousness at each bite. These are my favorite things to make guests who visit because they're a breeze to package up for everyone to take home - they last up to 2 weeks.
Biscotti get their signature texture by baking them twice, in fact, the name tells you that - bis (twice) cotti (baked).
Servings: 2 dozen
Prep Time: 10 min
Total Time: 1 hr
INGREDIENTS:
1 cup hazelnuts, crushed and toasted
2 eggs
1/3 cup + 1 Tbsp sugar
1/3 cup vegetable oil
Zest of one orange
1 1/2 Tbsp honey
1 tsp vanilla
2 cups flour
3/4 tsp baking powder
1/3 cup chocolate chips (optional)
DIRECTIONS:
Preheat oven to 350 degrees F and line 1 large baking tray with parchment paper or a silicon baking mat.
In a medium bowl, whisk 1 egg and the sugar together. Add oil, honey, vanilla, orange zest, and mix well.
Stir in flour and baking powder. Fold in the hazelnuts with your hands.
Divide the dough into two separate logs, about 4 inches wide and flatten them slightly.
In a small bowl, beat the second egg and brush the egg wash over the tops of the logs.
Bake for 25-30 minutes until the tops are firm. Remove the logs from the oven, but keep the oven on.
Let the logs cool for about 15 minutes, then using a sharp knife and slice the logs into 1/2 inch slices. Place the slices back on the baking tray cut side down, and return them to the oven for the second bake for 20 minutes, flipping the cookies over halfway through baking.
If dipping in chocolate, cool the cookies completely. Melt the chocolate in the microwave in 20 second spurts, stirring after every 20 seconds until melted. Dip the cookies in the chocolate or drizzle chocolate over the top of the cookies and let harden on wax paper.
Comentarios