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Hazelnut Biscotti The Good Cookie Thanks to Jean Heyer Yield: About 40 biscotti 1¾ cups all-purpose flour 1 tsp. baking powder ¼ tsp. salt 5 Tbsp. unsalted butter, softened ½ cup granulated sugar ½ cup firmly packed light brown sugar 2 large eggs 1 tsp. vanilla extract ½ tsp. almond extract 1⅓ cups hazelnuts, toasted, skinned, and coarsely chopped Coarse sugar for sprinkling Position two racks near the center of the oven and preheat the oven to 325o. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer, using the paddle attachment, beat the butter, granulated sugar, and brown sugar at medium speed until well blended, about 1 minute. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla and almond extracts. At low speed, add the flour mixture, mixing just until blended. Add the hazelnuts and mix until combined. Scrape the dough out onto a floured work surface and gather it into a disk (the dough will be quite sticky). Divide the dough in half. Sprinkle the surface with more flour and shape each piece into a 12-inch long log. Transfer the logs to one of the prepared baking sheets, spacing them about 3 inches apart (the logs will spread). With the heel of your hand, flatten the logs slightly, until they are 2 inches wide. Brush each log lightly with water and sprinkle generously with coarse sugar. Place the baking sheet on the upper oven rack and bake for 30 to 35 minutes, until the logs just start to brown lightly. Set the baking sheet on a wire rack and cool for 10 minutes. Reduce the oven temperature to 300o. Slide a pancake turner under each log to loosen it from the parchment paper. Carefully transfer the logs to a cutting surface. Line the baking sheet with clean parchment paper. Using a serrated knife, cut the logs on the diagonal into ½-inch slices. Arrange the slices cut side down and ½ inch apart on the two baking sheets. Bake for an additional 18 to 22 minutes, switching the position of the baking sheets halfway through baking, until the biscotti are dry and beginning to color around the edges. Transfer the cookies to wire racks and cool completely. Note: Be sure your hazelnuts are fresh; because of their high oil content, they can easily turn rancid. Store the cookies in an airtight container at room temperature for up to a week. |
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