Finally! It’s cool enough to turn the oven back on. I don’t mean to jinx the last stretch of this glorious summer – I’m definitely partial to blue skies & sunshine – but I’ve missed the smell of baked goods in my apartment. My oven has been off and neglected, and my taste buds have felt that way, too. Good thing I have 10 straight months of bake-able weather ahead of me.
I celebrated last week’s rainy bluster with this batch of biscotti. They’re simpler, ingredient-wise, than the apricot ginger biscotti, and they’re less chewy, but they come out of the oven looking swankier. The egg-wash gives each cookie a fancy, “this-came-from-a-bakery” sheen that contrasts nicely with the floured bottoms. And while hazelnuts and chocolate are unbeatable partners in crime, almonds are way easier to come by than hazelnuts, and they would substitute well in this recipe.
Chocolate Hazelnut Biscotti
from Smitten Kitchen
1 cup whole hazelnuts, toasted and skins rubbed off
2 1/2 cup flour
1/2 cup cocoa
1 tbsp espresso powder or instant coffee powder
pinch of salt
1/2 tsp baking soda
3/4 tsp baking powder
1 1/3 cup sugar
1. In a medium bowl, combine flour, cocoa, instant coffee, salt, baking soda & baking powder.
2. In a large bowl, use a whisk to beat eggs until combined. Carefully measure out 2 tbsp of the whisked eggs and place in a small bowl. Set that small bowl aside.
3. Add sugar to the large bowl of eggs; whisk until blended. Add flour mixture and stir until it makes a soft dough. Divide this dough in half. Place one portion on a floured surface and use your fingertips to press it into a rough 6-inch square. Take half of the toasted hazelnuts and press them into the dough. Carefully roll the dough into a cylinder (roughly 2-inch wide and 12-inch long – or however it comes out.) Place on a baking sheet lined with parchment paper. Repeat with remaining dough & hazelnuts, and use the reserved egg mixture to brush over the top of each roll.
4. Bake at 350 degrees for about 15 minutes, or until firm. Carefully transfer the rolls to a cutting board and, when cool enough to handle, cut into 1-inch thick slices. Place the biscotti, sliced side down, back on the baking tray and return to the oven for an additional 15-20 minutes, or until crisp. Cool before storing.