These long and elegant biscotti are superb to dunk in espresso or enjoy with your favourite latte. You can dip into or drizzle with melted white or bittersweet chocolate.
- 1 cup hazelnuts
- 1 1/3 cups granulated sugar
- 2/3 cup butter
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semisweet chocolate chips
1 Line large rimless baking sheet with parchment paper or grease; set aside.
2 Spread hazelnuts on separate rimmed baking sheet. Bake in centre of 350°F (180°C) oven until fragrant, about 10 minutes. Transfer to tea towel and rub briskly to remove as much of the skins as possible. Let cool.
3 In food processor, pulse 1/2 cup (125 mL) of the hazelnuts with 1/3 cup (75 mL) of the sugar until finely ground; set aside. Coarsely chop remaining hazelnuts; set aside.
4 In large bowl, beat butter with remaining sugar. Beat in ground hazelnut mixture until fluffy. Beat in eggs, 1 at a time, then vanilla. In bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; stir into butter mixture in 2 additions. Stir in chopped hazelnuts and chocolate chips.
5 Divide dough in half. On lightly floured surface, roll each into 14-inch (35 cm) long log. Place, 3 inches (8 cm) apart, on prepared baking sheet. Press to flatten slightly. Bake in centre of 350°F (180°C) oven until firm to the touch, about 30 minutes. Let cool on pan on rack for 15 minutes.
6 Transfer logs to cutting board; cut crosswise on slight diagonal into 3/4-inch (2 cm) thick slices. Stand slices up, 1 inch (2.5 cm) apart, on baking sheet.
7 Bake in centre of 300°F (150°C) oven until almost dry, about 20 minutes. Let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)
Makes about 36 cookies.
PER COOKIE: about 127 cal, 2 g pro, 7 g total fat (3 g sat. fat), 16 g carb, 1 g fibre,19 mg chol, 70 mg sodium. % RDI: 1% calcium, 5% iron, 3% vit A, 9% folate.
Cutting and Baking Biscotti
As soon as the baked logs are cool enough to handle, transfer to cutting board and cut decisively with a chef's or serrated knife. Use a ruler to make identical-size slices. Cut straight across for shorter biscotti or on the diagonal to make longer biscotti with coffee shop allure. Arrange biscotti standing up as shown. Or arrange lying on one cut side, turning the biscotti over halfway through baking.
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Excerpted from The Complete Canadian Living Baking Book Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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