Yield: about 3 dozen biscotti
“Back to Baking”, pp. 40
Another new type of dessert to be tried: biscotti! I had not eaten many biscotti in my life, much less make them. I now know that biscotti are twice-baked and are meant to be dry. Having a bunch of hazelnuts on hand that were begging to be used, I opted to try this coconut and hazelnut biscotti recipe. What a tremendous success! Although I did perhaps bake them a couple of minutes too long the second time around, the resulting biscotti were delicious! Delectable, I say. Best enjoyed with a hot mug of coffee or, in my case, hot chocolate, they make the perfect late-night snack. It took a while for me to put my finger on it, but the hazelnut pieces give these biscotti a Nutella (or Ferrero Rocher chocolates) undertone. The fennel seeds provide a minty aftertaste which is quite refreshing. I will no doubt use this recipe time and time again!
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 egg
- 1 egg white
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup whole hazelnuts, toasted and peeled*
- 1/2 cup sweetened, flaked coconut
- 1 tablespoon whole fennel seeds or anise seeds
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon water
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- By hand or with electric beaters, whisk together the oil, sugar, egg, egg white, vanilla extract and almond extract together until homogeneously blended.
- Stir in the hazelnuts, coconut and fennel or anise seeds.
- In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and mix well to combine. Note: the mixture will be sticky.
- Divide the batter evenly between the two prepared trays. With lightly floured hands, shape the dough on each baking sheet into one log that is the length of the baking tray. For the egg wash, mix the egg and water together and brush on the surface of the dough.
- Bake for about 30 minutes, until the dough has evenly browned. Allow to cool for 15 minutes.
- Transfer the logs to a cutting board and, while still warm, slice the biscotti into 1/2 inch (1 cm) wide slices. Return them to the baking trays, laying them flat and close together.
- Return the biscotti to the oven and bake for 20-25 minutes, until they begin to brown around the edges. Cool the biscotti on the trays and store in an airtight container.
- * To toast the hazelnuts, spread them out in a single layer on a baking sheet. Bake them in the oven preheated to 325°F for 7 to 10 minutes. Shake the nuts once or twice during this period to ensure an even toast. When they are golden brown and cool enough to handle, take a handful at a time between a towel and rub vigorously. This will allow for an easy removal of the skin (it is normal for some skin to remain on the hazelnuts). You now have toasted and peeled hazelnut at your disposition.
- Interesting fact: biscotti is the plural of biscotto, fact that I learned while writing this post.