Post by Alison Hein.
My husband’s firm conducts charitable activities each year during the month of November. The company comes up with different ideas to get people to donate money to various charities. Lo and behold, last week they decided to hold a bake sale in the office to benefit City Harvest, a New York-based food rescue organization which we support. Kevin asked me if I wanted to provide something tempting for the sale.
And so I baked. Benne Wafers, Green Tea Macadamia Cookies, and Pistachio Biscotti. Only one tiny problem – I didn’t have any pistachio nuts. I did, however, have a nice fat bag of crunchy, plump hazelnuts. And, a couple of tiles of bittersweet chocolate mixed into the batter added rich depth and a lovely tan color to the cookies.
The toughest part of baking biscotti is slicing them into strips after the first baking. They tend to crumble if not cooled enough, or if overcooled and too crispy. After a little practice (all mistakes are deliciously edible!), you will have it down to a science.
So, you should add Chocolate Hazelnut Biscotti to your cooking repertoire – whether you are baking to support your favorite charity or to serve your favorite person a charitable breakfast in bed.
½ cup unsalted butter, softened
1 cup sugar
2 teaspoons vanilla
2 ounces baking chocolate, melted and slightly cooled
2½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup hazelnuts
Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
Beat butter and sugar together until fluffy. Stir in eggs, one at a time, mixing thoroughly each time. Mix in vanilla and melted chocolate. Stir in flour, baking powder, salt and hazelnuts. Dough should be thick and moldable.
Wet or flour hands, split dough in half, and shape into two long, mounded loaves (approximately 8 inches long by 3½ inches wide). Place loaves on prepared baking sheets and bake for about 30 minutes, until lightly golden. Transfer to wire racks and let cool at least 15 minutes.
When cool enough to handle, slice loaves into roughly ¾-inch slices. Place slices cut-side down on parchment paper and bake for another 30 minutes or so, turning biscotti once during baking, until golden brown. Remove to wire rack and cool.
Makes about 20 to 25 biscotti.