Biscotti are a twice-baked cookie originating in the Italian city of Prato. The word, biscotti, originates from the medieval Latin word biscoctus, meaning "twice-baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Being very dry, biscotti traditionally are served with a drink, into which they may be dunked.
Biscotti are very versatile and can be enjoyed at any time. I usually like it with my morning coffee, or for a late night snack.
And now you know!
Hazelnut Biscotti Recipe:
2 cup flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
3/4 cup sugar
3/4 cup butter, melted (and slightly cooled)
1 1/2 cup hazelnuts, coarsely chopped
Chocolate ganache for dipping (see recipe below)
Preheat oven to 350 degrees F, line 2 sheet pans with parchment paper
- Whisk the flour, baking powder, salt, cinnamon, nutmeg and sugar together in a large bowl.
- Mix the eggs together with a fork. Add the eggs and the melted butter to the flour mixture, stir until combined.
- Add the chopped hazelnuts and stir until well incorporated.
- On one of the prepared sheet pans, shape the dough into two 11-inch logs. Flatten the logs so they're each about 3 inches wide.
(note: I cut the recipe in half, so that's why I only have one log, shown above)
- Bake for about 35 minutes or until the tops of the logs turn pale brown.
- Turn down the oven to 300 degrees F and remove the logs from the oven. Let the logs cool for 15 minutes. Then slice them with a serrated knife on a diagonal into 1/2-inch-thick cookies using a sawing motion with very little pressure. If the dough is too soft and tears, let the logs sit for 5 minutes more.
- Arrange the biscotti cut side up on both sheet pans and bake for about 30 minutes**, or until golden brown.
- Let cool until set, then dip the ends of the cookies in the chocolate ganache if desired. Or you can drizzle the chocolate over the tops of them.
Chocolate Ganache Recipe:
1/4 to 1/2 cup heavy cream
8 oz bittersweet chocolate
1 tbs butter, room temp
unsweetened cocoa powder (optional-see note)
- Heat the heavy cream in a sauce pan just until barely boiling.
- Put the chocolate, chopped up (unless using chips) in a heat-proof bowl (microwavable).
- Add the heavy cream, and butter.
- Whisk all together until you have a thick, but still spreadable, chocolate sauce.
- Dunk one end, drizzle or engorge the entire cookie in the sauce. Enjoy.
Note: sometimes, for many reasons unknown, the sauce will be too thin, if you let it set for a few minutes it usually thickens, if not you may have to add either more chocolate or you can add unsweetened cocoa powder (1 tbs at a time) until it thickens. And obviously, if the mixture is too thick, heat more heavy cream and add to the mixture (hence the 1/4 to 1/2 cup cream-it kind of varies)
These will store well in an airtight container for a few weeks.
** I like my biscotti a little softer than the traditional hard, dry version. So I bake mine for a little less time, just until they're still barely soft. About 15-20 minutes.