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Chocolate-hazelnut biscotti
Desserts

Chocolate-hazelnut biscotti

Chocolate-hazelnut biscotti

Biscotti literally means cooked twice, but it also means you’re about to bite into something truly delicious. These tasty, crunchy cookies are perfect for dipping in coffee and tea, and keep well for up to a month on the kitchen counter in an airtight container. OK, I’d be lying if I said they lasted for that long in our house, but it is a good idea to keep some on hand for any surprise visitors or to give as little homemade gifts. This recipe is also great for do-aheads, so you’re not rushing to get your festive treats on the table while trying to check everything else off the list. And of course, children love to get stuck-in making these!

Preparation 30 min
Cooking time 35 min
Portions About 36 biscotti

Resting time: 30 minutes

Ingredients

Preparation

  1. In the bowl of a stand mixer, add the flour, sugar, baking powder, salt, and orange zest. Mix on low speed to combine. Add the hazelnuts and mix to combine.
  2. Add the cold butter cubes and mix on medium-low speed until the dough reaches a sandy consistency.
  3. Add the slightly beaten eggs and vanilla extract. Mix until combined. The dough should now be soft and workable.
  4. Preheat the oven to 350° F.
  5. Roll out two large sheets of parchment or wax paper onto a clean work surface to shape the biscotti.
  6. Divide the dough into two equal portions. Use one piece at a time and cover the other with plastic wrap to prevent it from drying out.
  7. Place the first portion of the dough between the two sheets of parchment or wax paper. Using a rolling pin, roll out the dough until it is about 12 inches long, 6 inches wide, and ¼ inch thick.
  8. Remove the top sheet of paper and coat the rolled-out dough with half of the hazelnut cacao spread (keep the other half for the other portion of dough), leaving about ½ inch free from the edges.
  9. Start rolling the dough with the help of the parchment or wax paper, starting from the longest side, and easing the dough over the spread. Continue holding the paper as you roll to create a firm log.
  10. Seal the edges of the log by pinching the extremities together and tucking them underneath.
  11. Repeat the rolling, coating, and log-making steps from above with the second portion of dough.
  12. Line a baking sheet with parchment paper. Using the sheets of paper to lift the logs, transfer them to the prepared baking sheet, seam side down. Leave a few inches between the logs, as they will spread out while cooking.
  13. Brush the top of the logs with the beaten egg white. Bake in the preheated oven for 35 minutes. Remove from the oven and let cool for about 30 minutes on a cooling rack. Lower the oven temperature to 300°F.
  14. Carefully slice the logs into 1-inch slices.
  15. Place the biscotti on the prepared baking sheet and bake again at 300° F for 10 to 15 minutes.
  16. Let the biscotti cool completely before storing them in an airtight container.
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