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
In This Recipe
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.