When I used to shop at Costco because we had bottomless pit teenagers eating at home – I would buy a trashcan sized container of biscotti knowing my kids hated the stuff and wouldn’t touch it. It kept forever and I loved eating biscotti with coffee or tea and there’s something about an endless stash of the stuff – that I knew would always be around.
The very hungry teenagers ate everything else in the house that remotely looked like food but they thought biscotti was disgusting. I think one of them referred to it as zwieback for the elderly. And now, years later, guess what they like to eat with their coffee? No. Not zwieback. Biscotti.
Biscotti is one of those cookies that is ridiculously easy to make. It’s a simple ratio – about 130 grams flour to one egg plus the fun stuff. You want enough liquid which includes the egg to stir into the dry stuff so that the dough pulls away from the sides of the bowl. But the dough also should remain slightly sticky.
I know. It sounds like the two are mutually exclusive but they aren’t. You’ll know if you have it right when you start to handle the dough. If you have to keep your hands slightly damp to keep the dough from sticking, it’s perfect.
Once it’s on the baking sheet in the shape of the log, a curved, flat bottom log – you can smooth the top by brushing it with damp fingers. It’s really low maintenance stuff. No fancy equipment necessary.
Once baked and then sliced and baked again the biscotti will keep for days stored in a tin. Plastic will make it a little soggy and stale. If you keep it long enough it might start to taste a little old, but just reheat in a low temperature oven for about 15 minutes and they’re good as new. Biscotti make fantastic homemade gifts because they keep well and can look pretty festive.
Look for good hazelnuts – these are toasted, without the peel which can be bitter – and unsalted. Try to find some that are fresh and reliable. I like these and these, but you’ll have to get rid of the skin on the last one. To do that follow these directions here. I’m pretty lazy when it comes to doing extra steps so I prefer ordering the nuts that already have the skins removed.
Feel free to use whatever kind of chocolate you enjoy and can locate easily. I buy Scharffen Berger online in volume so it isn’t as spendy as the grocery store price – when they even stock it. Scharffen Berger semi sweet is 65% which is way less sweet than other brands so keep that in mind. A higher percentage chocolate works well in this cookie.
|Hazelnut Chocolate Chunk Biscotti|| |
- 390 grams Canteen flour blend (3 cups) (see notes)
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 extra large eggs
- 2 tablespoons Frangelico (optional)
- 1 teaspoon vanilla extract
- 150 grams granulated sugar (3/4 cup)
- 140 grams hazelnuts, roasted (1 cup)
- 170 grams (Scharffen Berger, preferred) semisweet chocolate chunks (1 cup)
- Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl whisk together flour, baking soda and salt until combined. In a small bowl whisk together eggs, Frangelico, vanilla and sugar until frothy and the mixture just begins to lighten in color. Add to flour mixture and stir with a wooden spoon until the dough starts to leave the sides of the bowl. Add the hazelnuts (whole) and the chocolate. Stir until distributed evenly.
- Divide dough in two pieces and using damp hands, roll each into a log about 10-inches long. Place on prepared baking sheet. Flatten dough a bit to make the logs about 2.5-inches wide. Using wet fingers, smooth the dough. Bake 20 minutes and remove from the oven. The top should be firm but not golden brown. Let cool in the pan for at least an hour. Slice each log using a serrated knife into 1-inch wide pieces. Place pieces standing up back on baking sheet. Turn oven temperature to 200°F and bake the cookies for 20 minutes. Rotate the pan and turn oven temperature down to 175°F and bake just until they are lightly brown and not soft, depending on your oven, about 15-20 minutes. Keep an eye on them. They will continue to crisp up as they cool. Transfer cookies to a rack to cool completely before storing.
- Makes about 32 cookies.