- Makes 24 biscotti
Hazelnuts are ubiquitous in Italy and I reminisce of my time living there when I eat these delicate biscotti. I enjoy them every year on Christmas morning with a nice cup of coffee as the gift wrapping is ripped off each present. Full breakfast will follow, but until then a biscotti will just have to do. —Oat&Sesame
all-purpose flour, sifted
Up to 4 tbs water
blanched almonds, toasted
good quality bittersweet chocolate, cut into small chunks
toasted hazelnuts, peeled and chopped into large pieces
- Grease a large baking sheet and set aside for the biscotti.
- Heat oven to 375°.
- Go ahead and place the almonds and hazelnuts on separate sheet pans and toast them in the oven as it warms up. The almonds only take about 5 min - so watch them carefully. The hazelnuts a tad longer. Just until they start to brown.
- In a large bowl, combine the sifted flour, baking soda, baking powder, salt, and sugar.
- In a food processor, place ½ cup of the flour mixture and add the toasted almonds. Grind until fine and powdery (about 30 sec).
- Add the almond mixture to the bowl with the rest of the flour mixture. Stir to combine.
- Mix in chopped chocolate and hazelnuts.
- In a separate bowl, whisk eggs, extract, and amaretto together. Add to dry ingredients and mix. If the mixture seems too dry, add 1 tbsp water, up to 4 tbs. Add water with caution...give it time to absorb before each addition.
- Turn dough onto lightly floured surface and divide into 2 pieces. Roll out to 5x13x1 flattened rectangular logs. Transfer logs to greased baking sheet.
- Bake 25-30 min on middle rack. Rotating pan after 15 min. Remove from oven and let cool 30 min.
- Reduce temp to 300° and cut logs diagonally with serrated knife. I find it's easier to apply pressure to cut them rather than a slicing motion.
- Grease pan again. Lay slices on one of their cut sides and bake 25-30 min. Let cool in oven.