With fresh hazelnuts from my grandmother's friend's farm, these are delightful! I started with this recipe, but made my own whole-wheat tweaks. Use a stand mixer, this dough is really stiff and sticky!
Toast 1.5 C hazelnuts in a dry pan, then rub with a cloth to remove skins, and chop coarsley. Set aside. You can toast and chop nuts in advance, just store in the fridge.
Cream in a standing mixer:
1 C butter
2 C sugar
Then add 3 eggs and beat until fluffy. Add 1.5 tea vanilla & 1/2 tea almond extract.
In a small mixing bowl, sift together:
1 C all purpose flour
2 C whole wheat pastry flour
1 tea baking soda
1 tea baking powder
1/2 tea salt
2/3 C cocoa powder
Pour dry ingredients into wet in 3 batches, stirring in between.
Now add the toasted chopped hazelnuts and 1 C chocolate chips.
Refrigerate to chill the dough for 20-30 minutes. If you don't chill it, you end up with super flat large biscotti that aren't very pretty and much harder to handle.
Preheat the oven to 350 F and mound the dough into 3 logs, about 2" wide by 2" tall and however long you can fit on the pan. They will flatten and spread a bit, so allow an inch or two on all sides.
Bake for 35 minutes, let cool. Move to cutting board and cut into 1" slices. Return slices to baking tray, but with one of the cut sides down. Bake for 15 more minutes at 350 F.
Serve with coffee or tea, or just dunk in milk.
Store in an airtight container, or freeze. These are extra good straight out of the fridge- even better than room temperature, I think.
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