Hazelnut biscotti

The days are getting longer and it is beginning to feel like spring is on its way.  I'm dreaming of morels, fava beans and sugar snap peas, apricot tarts, baby artichokes braised in a little white wine, and fresh cherries eaten straight off the tree.

Until then, here's a little something to enjoy with an afternoon cup of tea while you are dreaming of spring.

 

Hazelnut biscotti

adapted from Tartine, by Elisabeth M. Prueitt

Yield:  4 1/2 dozen cookies, 2 1/2 inches long

 

1/2 cup hazelnuts

1/2 cup unsalted butter, softened

3/4 cup sugar

2 large eggs

2 teaspoons Grand Marnier

2 teaspoons orange zest, grated

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon sea salt

 

Preheat the oven to 350 degrees F.  Spread the hazelnuts on a baking sheet.  Place in the oven and toast lightly just until fragrant, about 3 minutes.  Remove from the oven, place in the center of a kitchen towel, and rub off the skins while the nuts are still warm.  Coarsely chop the nuts and set aside.  Reduce the oven temperature to 325 degrees F.  Line a baking sheet with parchment paper or a nonstick liner.

This recipe is easily mixed using a stand mixer fitted with the paddle attachment on medium speed or by hand with a wooden spoon.  In a mixing bowl, cream the butter until light and creamy, about 2 minutes.  Slowly add the sugar and beat until light in color and fluffy, about 2 minutes.  Scrape down the sides of the bowl with a rubber spatula.  Add the eggs and beat until the mixture is smooth.  Beat in the Grand Marnier and orange zest.  Add the flour, baking powder, and salt and mix until just combined.  Stir in the chopped nuts.

On a lightly floured work surface, divide the dough into 2 equal portions.  Shape each portion into a log about the length of your prepared baking sheet and about 2 inches in diameter.  Set the logs on the baking sheet, spacing them about 2 inches apart.

Bake the logs until they are set to the touch and lightly browned on top, about 25 minutes.  Let the rolls cool on a wire rack for 5 minutes, then transfer to a cutting board and cut on the diagonal into slices about 2 1/2 inches wide and 1/2 inch thick.  Return the slices cut side down to the baking sheet.  Bake the cookies until the edges are lightly toasted, 3 to 4 minutes, then turn the cookies over and bake for another 3 minutes.  Let the cookies cool completely on a wire rack.  They will keep in a tightly covered container at room temperature for several weeks, if they last that long.

Comments

[Terry Holmes-Stecyk]

Sounds wonderful. I recently made an almond, cranberry, white choc chip biscotti that was also quite yummy. They never made it past 1 week. ;-)

[Marjorie]

Hello Terry,

Great to hear from you. Almond, cranberry and white chocolate biscotti sounds wonderful. I'm going to add those to the list. :^)

[dining room tables]

These are so beautiful! These are really lovely biscottis you have here!