Biscotti - Almond Hazelnut
Submitted by CRES
Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.
YIELD
1 batchPREP
20 minCOOK
40 minREADY
1 hrsTwo nuts are better than one, and this biscotti proves it.
Roasted hazelnuts bring a toasty depth while chopped almonds add their own buttery crunch, all held together by a dough perfumed with a triple hit of vanilla, anise, and almond extract.
The recipe makes three full logs, which means you’ll have enough to fill a cookie tin, stash some in the freezer, and still have a pile ready for your morning espresso.
Twice-baked until they’re golden and dry to the core, these are sturdy cookies built for dunking without falling apart in your cup.
Pro Tips
- Roast and skin the hazelnuts before chopping. The papery skins turn bitter when baked.
- Beat the eggs and sugar a full 10 minutes. That ribbon stage creates the light, open crumb biscotti are known for.
- Use a sharp chef’s knife with firm downward pressure for the second cut. Serrated knives can drag and crumble the slices at this thin width.
- Wrap cooled biscotti tightly in plastic, then stash in a tin. They stay snappy for 2 to 3 weeks at room temperature.
Ingredients
Directions
Preheat oven to 325℉ (160℃). Butter and flour large baking sheet.
In a large mixing bowl, beat 4 of the eggs, the sugar, vanilla, anise and almond extracts at high speed for about 10 minutes, until the mixture forms a smooth ribbon when the beaters are lifted.
On a large piece of wax paper, sift flour, baking powder and salt.
With mixer on low speed, stir flour mixture into egg mixture. Stir in the nuts 5. Divide dough into 3 parts and shape each part into a log 9 by 2⅓ inches. Put logs on baking sheet about 2 inches apart. Beat remaining egg and brush over logs. Bake 35 to 40 minutes or until golden.
Remove baking sheet from oven. Cool 10 minutes. Reduce oven heat to 275℉ (140℃). Slide logs ontoa cutting board & cut int ¼ inch slices using a sharp knife and pressing firmly to cut all the way through. Arrange slices cut side down on a baking sheet. Bake 15 to 20 minutes, or until lightly toasted. Transfer to a wire rack to cool. Hazelnuts should be roasted, skinned and coarsely chopped.
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