Saturday, October 25, 2014

Chocolate hazelnut biscotti

Let's begin with the usual warning, shall we: I am not a baker. If you are one then this would be a good time to open your weather app, or maybe check and see how your stocks are making out.

I won't be offended. Promise.

Another thing that I'm not (not normally anyway) is a recipe follower. You'd think that waiving this trait might be a grand idea at a time like this, but no such luck. In baking, as in most things, I usually just wing it.

Whaddya gonna do!

This is a little under 1/2 lb. of lightly toasted whole hazelnuts which I placed in a bowl and crushed by hand.

Grab 1/4 lb. of semi-sweet dark chocolate and chop it with a knife on a cutting board. (Feel free to use whatever kind of chocolate you like here; even plain-old chips would be fine.)

In a large bowl first mix together 3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and a pinch of sea salt. Then add 1/3 cup of cocoa powder, the zest of an orange, and the chocolate and hazelnuts. Mix thoroughly. (That at least sounded like I know what I'm doing!)

In a separate bowl place three extra large eggs, 1/2 cup sugar (more if you like a sweet biscotti, which I don't normally) and 1 tablespoon orange-flavored liqueur (I used Cointreau). Using an electric hand mixer work the egg-and-sugar mixture for 5 minutes at high speed, until thickened, then fold into the dry mix.

Mix in 8 tablespoons (1 stick) of melted sweet butter.

Roll the mixture onto a work surface and knead for a couple minutes.

When the dough has fully formed, like so, wrap it in plastic and refrigerate for at least 1 hour. During this time preheat the oven to 350 degrees F.

After the dough has chilled separate it in two parts. Form each part into a log that's around 2 or 3 inches wide and 10 or 12 inches in length. Place on a parchment-lined baking sheet, brush lightly with egg white, and bake for 20 to 25 minutes, rotating the baking sheet at the halfway point.

Remove the logs from the oven and allow to cool for 20 minutes. During this time lower the oven temperature to 300 degrees F.

Cut into inch-thick slices, return to baking sheet, then bake for another 20 to 25 minutes, or until crisp. (You'll get maybe two dozen biscotti using this recipe, but it all depends on how you cut the slices.)

After the biscotti are completely cooled, store them in airtight containers. Not only will they last quite a while but the flavor will enhance by waiting a bit before eating.

Or maybe just eat them right away.

After all, whadda I know!

1 comment:

Claudia R. said...

I wish they had chocolate biscotti here (Rome) or maybe they do and we just haven't eaten in enough places.