Monday, November 5, 2012

Hazelnut Biscotti







From the kitchen of One Perfect Bite...They may not be a pretty sight, but these homely treats should be tried before they are rejected out of hand. I've just made a triple batch of them and plan to stash a couple dozen or so for my personal consumption. The rest are for the folks who are working long hours manning the call center at election headquarters today. I really like this version of biscotti. The cookies are easy to make and, like many Oregonians, I have a weakness for hazelnuts. These little gems are packed with concentrated flavor and they are perfect to serve with a steaming cup of coffee or tea. I found the recipe for the biscotti on the back of a 5 pound flour sack and it quickly became one of my favorites. Those of you who try the recipe should know that the dough is not easy to work. It is very soft and difficult to shape. You can, however, overcome this problem by using a lot of flour when you shape and roll them. I go a step farther and shape the rolls on plastic wrap that I unroll onto the cookie sheet for baking. I really hope that I have not discouraged you and that you will try these wonderful, twice-baked cookie. If you likes barely sweet, European-style treats, I know you'll love these dunkable gems. Here is how they are made.

Hazelnut Biscotti...from the kitchen of One Perfect Bite courtesy of Bob's Red Mill Flour

Ingredients:
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon anise seeds
1/2 cup coarsely ground toasted hazelnuts
2 tablespoons unsalted butter
1/2 cup granulated sugar
1/4 cup honey, warmed
1 large egg
1 teaspoon vanilla extract

Directions:
1) Preheat oven to 325 degrees F. Grease one large baking sheet.
2) Combine flour, baking powder, salt, anise seeds and hazelnuts in a medium bowl. Set aside.
3) In a separate bowl, cream butter, sugar, honey, egg, and vanilla until smooth. Add dry ingredients and mix well.
4) Turn dough onto a very well floured board. Divide dough into two equal pieces. Roll each piece of dough into a 12-inch log. Place logs 4 to 5-inches apart on prepared baking sheet. Flatten tops slightly.
4) Bake for 20-25 minutes or until firm. When cool, cut logs diagonally into 1/2-inch slices. Place slices on baking sheet 1/2-inch apart and return to oven for 10-20 minutes or until lightly browned. Cool completely. Store in an airtight container. Yield: 48 biscotti.






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19 comments:

faye said...

that looks really good!:D

Lenia said...

They look wonderful!I am sure I would enjoy them with a cup of coffee!
Dear Mary,I hope you are fine!Due to lack of spare time,it 's been a long time since I dropped by your delicious blog!
Today I am posting one of your recipes!I made your apple muffins and they were a big hit!Thank you!Drop by my blog to see them!
I wish you all the best!
Many kisses from Greece,dear!

Foodycat said...

Just the thing for a little pick-me-up!

Banana Wonder said...

I must be an Oregonian because hazelnuts are my favorite. Now that I am in PA, I am savoring my last bag of OR hazelnuts (and OR hazelnut oil!)

Martha said...

mmm - I like biscotti. Even sticky dough doesn't deter me :) I'll have to give them a try!

Jenn said...

I love eating biscotti, although I have never made them before, I talk about making them all the time... maybe I need to actually do it!

T.W. Barritt at Culinary Types said...

Thanks for checking in after the storm. Still no power after 7 days, but much luckier than most. I think your biscotti are beautiful!

From the Kitchen said...

Here in the midwest, hazelnuts are not so plentiful but we love them. And, we love biscotti.

Best,
Bonnie

David said...

Mary, Great looking biscotti, one of my favorites with a nice cup of coffee. They're a great way to start out the day! Take Care, Big Daddy Dave

Cranberry Morning said...

I love biscotti of almost any kind, and my favorite chocolate bar contains hazelnuts, so I can't imagine that this would be anything other than fantastic! Thanks, Mary. Looks beautiful.

Linda A. Thompson-Ditch said...

Mary, those look wonderful! I've always wanted to try making biscotti, so I just may start with these, in spite of your warnings about the dough. Thanks for the inspiration.

Lori said...

I make a ton of biscotti and Christmas time. They are everyone's favorites. I need to make these, since I have a bag of hazelnuts in my freezer that need to be used.

And voting... goodness. I was an avid voter. I have lost my oomph. I just feel like big business controls everything anyway. I will still vote but I feel discouraged.

Priya said...

Fantastic biscottis,wish i get them rite now to munch.

The Café Sucré Farine said...

I have found some of my favorite recipes on the labels of packages. If you say these are good, I trust you!

teresa said...

just the thing to dunk in my tea, delicious!!

We Are Not Martha said...

I think they look pretty!! And absolutely delicious!

Sues

Pam said...

They sound good to me but I'm not sure if I'll find hazelnuts here. And I can't wait to vote!!!

Kim Garceau said...

Love a good biscotti to just dunk it into coffe! Love hazelnuts!!!

Alicia said...

Such an interesting recipe. I'm wondering if you grind up the anise seeds? We use them to make Biscochos at Christmastime and they can be pretty strong, I can't imagine biting into one. I love Biscotti! Any kind! May try these this weekend, love to dip them in coffee :)

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