Vanilla-Hazelnut Biscotti

Ahh, biscotti’s- the cookie that never seemed like an actual cookie while growing up. I could never understand why my mother loved the hard shelled cookies, to the point where she had them almost every morning with her hot coffee.

Though my 9 year old self would be shocked, I’ve come to love the crisp and tender texture of the biscotti. This version is slightly sweet and uniquely flavored to bring winter tidings to any one’s day, making it the perfect breakfast treat or night cap.

It also happens to be egg-free, if you want it to be, and completely customizable. Not a fan of orange citrus notes? Replace it with some fine espresso grounds. Allergic to nuts? Omit that ingredients and throw in some dried fruit a fun, chewy surprise.

Now grab your electric mixer and enjoy!

Vanilla-Hazelnut Biscotti

Yields: 1 dozen large or 2 dozen small (depending on shaping method used)

Time: 40-50 minutes

INGREDIENTS

• 2 cups all-purpose flour

• 1/2 tbsp baking powder

• 1/2 teaspoon kosher salt

• 1/3 cup dark brown sugar

• 1/3 cup granulated sugar

• 6 tablespoon unsalted butter, softened

• 2 flax (or regular) eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1/2 tablespoon orange zest

• 2 tablespoon orange juice

• 1/3 cup chopped hazelnuts

• {Chocolate Glaze}

• 2/3 cups confectioners’ sugar

• 1 1/2- 2 tablespoons cream of coconut (see notes)

• 1/4 tsp coconut extract (can sub for vanilla extract)

• 1/4 tsp cinnamon

• pinch of nutmeg

• pinch of sea salt

DIRECTIONS

To prepare the batter:

1. Preheat your oven to 350F

2. In a bowl, add the flour, baking powder, and salt. Whisk until combined; set aside

3. In a large bowl, beat together the flax egg and sugar until combined (about 2 minutes). Scrape the sides of the bowl and add the softened butter, vanilla extract, almond extract, and orange zest/juice. Beat until just combined.

4. Add the dry ingredients into the wet, fold until just combined. Add the 1/3 cup of chopped hazelnuts and fold until incorporated.

   To prepare the biscotti “loaves”:

5. How thin or wide you’d like your biscottis depends on how wide/long/tall you shape your loaf. I prefer to shape my biscotti “loaf” into a 9” x 2” loaf that is about 2” tall. This gives enough room the cookie to spread slightly and have a slightly rounded shape.

6. Using wet hands, pull the batter onto a parchment lined baking tray (if making smaller biscottis, separate the dough into 2 and pull onto 2 separate baking trays).Lightly dust the loaf with flour and shape the dough into a mound shape.

7. Bake the loaf in the preheated oven for 30-35 minutes. Place the tray in the bottom rack for the first half of baking time and then transfer to the top rack for the other half.

8. Remove the loaf once the tops are slightly golden and the edges are golden brown. Transfer the baking sheet to a cool place and let cool for 10 minutes. While still slightly soft to the touch, using a serrated knife, cut the loaf into 1/2” strips.

9. Arrange the biscotti’s on their side and place back into the oven. Bake for an additional 10-15 minutes until hardened. If you prefer a drier, crispier biscotti- bake them for 25 minutes.

10. Place on their bottoms and glaze with chocolate. I chose to slightly dip half of my biscottis into chocolate and drizzle chocolate over the other half. Garnish with roasted chopped hazelnuts.

11. Dive in!

    *Store in an airtight container at room temperature for up to 1 week.

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NOTES

To make the chocolate glaze:

1. Place 1/4 cup of dark chocolate chips into a heatproof bowl. Place over a pot with simmer water and stir until melted. Add the additional 1/4 cup of chocolate chips and incorporate until melted and smooth. Stir in 1/2 teaspoon of sea salt.