I remember my first bite. I knew I had to find a recipe and bake my own. The first time I baked them, it was definitely a challenge. However, to my gratification, I have since mastered the biscotti! In fact, according to some family members, it has become one of my specialties! Great served with a glass of wine, cup of coffee or tea, or just by themselves. A true dunking cookie! You can enjoy them for breakfast, dessert or just as a snack. I make several different varieties but the Pepper-nut Biscotti is one of my favorites. It also happens to be my most requested cookie. I try to keep a tin filled with biscotti in my kitchen all the time! They are relatively low in fat and have a long shelf life. They really are easy to make and are so delicious! This is a recipe I adapted from one I found in the NY Times years ago. It was from Amy Scherber of Amy’s Bread in NYC. Enjoy!
3 1/2 cups all purpose flour
1 tablespoon freshly ground pepper
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks softened, unsalted butter
2 cups sugar
4 large eggs
3 teaspoons grated orange zest
2 teaspoons grated lemon zest
1 tablespoon vanilla
1 teaspoon almond extract
2 cups hazelnuts, whole and pieces, toasted.
1 egg white, slightly beaten ( for egg wash)
- Preheat oven to 350°. Line two large baking sheets with parchment or Silpat.
- Combine flour, pepper, baking powder, baking soda and salt. Whisk to blend.
- In bowl of mixer fitted with paddle attachment, beat butter and sugar until smooth. Add eggs, orange and lemon zests and extracts. Beat just until smooth and well blended. Add flour mixture, and beat at lowest speed (or stir by hand) just until dry ingredients are moistened and incorporated. Add hazelnuts, and mix until nuts are distributed into the dough.
- Divide dough into quarters. On a lightly floured surface, shape each quarter into a flattened log 14 inches long and 2 inches wide, and 1 inch thick. Put two on each baking sheet. Brush with egg white.
- Bake logs until lightly browned, about 25 minutes. If baking both trays at once, rotate your pans between oven shelves halfway through baking. Logs should be somewhat firm at the sides and center. Cool logs for 30 minutes, then transfer to a cutting board. Cut each log on a slight angle into 3/4 inch pieces. Keep pieces together as logs are sliced, then slide pieces together to reform logs. Transfer logs to baking sheets, and then separate slices, leaving about 1/2 inch space between each slice.
- Bake biscotti again until golden brown. about 16 minutes. Transfer to a rack to cool. Transfer to airtight container. Makes about 6 dozen.
|Beating together butter and sugar.|
|Beating in eggs.|
|Add zest to the butter mixture.|
|Mix flour at low speed into butter mixture, add nuts and form into logs.|
|Brush with egg white.|
|Just out of the oven…first time.|
|Tin of baked biscotti!|