New to Biscotti? Start Here
20 Days of Christmas Cookies- Day 3
This recipe for a foolproof hazelnut biscotti begins with a basic cookie dough that I use to make 6 different types of cookies.
There is no need to be afraid of this delicious Italian cookie. A small, sturdy cookie made for dunking typically in coffee, originated in Tuscany and was made with almonds. As with most recipes, over time many variations have been developed. We are using this recipe as part of the 20 Days of Christmas Cookie series, but I like to keep them on hand all year. These cookies store well in an airtight container, just be sure to store them on their own and do not mix them with other cookies.
Displayed Hazelnut Biscotti
Ingredients
½ prepared Basic Cookie Dough
2 egg yolks
1 ½ cups toasted, chopped hazelnuts
2 TBSP oil
Flour for dusting
Directions
Preheat the over to 350 degrees Fahrenheit
In a small skillet, over medium heat, add the oil and chopped hazelnuts to the pan.
Stir constantly until the hazelnuts are toasted. Turn off the heat and set aside.
Using a heavy-duty stand mixer, or by hand, mix the egg yolks with the raw cookie dough until well mixed.
Add the cooled hazelnuts.
Place the dough on the counter, and mix in the flour until the dough is no longer sticky
Divide the dough into 3 sections
Roll each section into a long rope, about ½ inch in diameter
Place each rope on a well-greased cookie sheet, leaving enough room for them to rise slightly without touching each other.
Bake for 25 - 30 minutes, or until firm when touched
Increase the oven temperature to 400 degrees
When the cookies are cool enough to touch, slice each rope on an angle in ½ increments
Place the cookies on the cookie sheet(s) cut side down, and bake for 5 - 8 minutes, or until they are golden.
Cool completely before serving.
