I tried a few other biscotti recipes here and here. This one is for hazelnut lovers. I recommend to cut the caramelized hazelnut measurement into half.

1 cup hazelnuts (recommended: 1/2 cup)
1 cup granulated sugar (recommended: 1/2 cup)
Nonstick spray
1/4 teaspoon kosher salt, plus additional for seasoning
3 eggs
1 teaspoon almond extract
2 lemons, zested
2 cups all-purpose flour, plus additional for forming the dough
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon

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  • Preheat the oven to 350 degrees F / 180 degrees C. Arrange the hazelnuts in a single layer on a silicon pad lined baking sheet. Put the tray in the center of the oven and cook until a little past light brown, 8 to 10 minutes. Set aside to cool.
  • Heat a large, stainless steel pan on medium heat. Make sure the pan is dry and clean to avoid any impurities or water affecting the caramel you are about to make. Add the sugar. Shake the pan slightly to distribute the sugar in an even layer on the bottom of the pan. Lower the heat and keep your eye on the sugar as it melts and begins to turn brown. Lift the pan and swirl the sugar around from time to time as it melts. Do not stir with any utensils. Any impurities on the utensil could also disturb the sugar as it melts. Note: add some water if you are afraid of burning the sugar.

Hazelnut biscotti

  • Prepare a baking sheet lined a silicon mat or parchment paper. Spray a layer of nonstick spray on the parchment, if using. Set aside. When the hazelnuts cool slightly and the caramel is a light brown, use a clean spoon to stir the hazelnuts into the caramel. Spray the spoon with nonstick spray so that the sugar doesn’t stick to the end of the spoon as you work. Stir the nuts, coating them with the sugar. Note: If the caramel starts to cool and become thick, heat it gently (over low heat) for a minute or two. That will loosen the sugar. Use the spoon to scoop out the hazelnuts and spread them on to the lined baking sheet.

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  • Spread them as best you can without creating big clumps. Sprinkle with a touch of salt. Set aside to cool.

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  • In a medium bowl, whisk together the eggs, almond extract and the lemon zest. Set aside.

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  • In another bowl, sift together the 1/4 teaspoon kosher salt, flour, baking powder, baking soda and cinnamon. Set aside.

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  • Stir the flour into the egg mixture. Use your hands to finish combining the wet and dry ingredients.

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  • Break apart and roughly chop the hazelnuts and gently work half of them into the dough. Reserve remaining half for snacking.

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  • Prepare a baking sheet lined with parchment paper and lightly spray with cooking spray.
  • Divide the dough into 2 equal parts. Using your hands, turn the dough out onto a lightly floured flat surface. Form each half of the dough into a loaf-like shape about 2 inches wide and about 12 inches long. They should look like 2 loaves of bread. Carefully arrange the 2 loaves, side by side, on the baking sheet. For optimum baking, leave as much space as possible between the loaves.

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  • Put the baking sheet in the center of the oven and bake, undisturbed, for 25 to 30 minutes. The dough should be light brown and may rise a little as it cooks. Remove from the oven and put onto a flat surface to cool. Turn the oven off.
  • Once cooled, using a serrated knife, gently saw the loaf into 1/2-inch thick slices, cut on an angle. Arrange the slices on the baking sheet, cut sides up, in a single layer. There should be a little space between each slice. It will almost feel like the loaves are 2 puzzles that you take apart by cutting and then put back together on the baking sheet.

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  • Return the baking sheet to the oven. Allow them to sit in the oven for 10 minutes. This will cause the biscotti to firm up and toast, but only ever so slightly. Remove from the oven and cool.

Source: Alex Guarnaschelli

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