Author Notes: These biscotti are crunchy, crisp and crackly. Meant for dipping into vin rouge, a digestif or being served with a refreshing sorbet. I think the combination of a crisp cookie and fruit / ice is perfection. En verso - the combination of biscotti, sorbet, vodka (hello - the Colonel!) is one of my all time favorite combinations. —AndrewInBushwick
Makes: about 40 biscotti
cups Almonds and Hazelnuts
teaspoons Baking Powder
pinches Sea Salt
- Almonds and Hazelnuts can be roasted (separately) at 350 degrees until toasted nicely. Upon cooling Hazelnuts can then be rubbed free of their bitter skins. Turn oven to 300 degrees
- Combine flour, sugar, baking powder, vanilla, salt in a mixer and incorporate.
- Add beaten eggs and incorporate. stop and scoop and make sure the dry ingredients (from the bottom of the mixer) are in the mix.
- Add nuts and allow the mixer to break apart (or not). this allows for a nice "non uniform" approach to the lovely biscotti
- Line baking sheets with parchment. Form "logs" of dough roughly 16" x 2" or whatever you prefer. Biscotti can be short and stubby or long and tapered.
- Bake at 300 degrees for about 50 minutes. you will see fissures on the surface of the logs to denote doneness. Of course they should be somewhat golden brown yet not dark. Pull from oven.
- Cool for (10) minutes and then slice on a diagonal. You can go thinner here or thicker depending on preference. No rules apply.
- Cut Biscotti leap back onto sheet pans and then get their second baking for about 30-40 minutes. Depending on your oven keep rotating racks as need be. When golden and lovely pull from oven and cool on wire racks.