Hazelnut Biscotti
Dessert

Recipe by Lifestyle Staff, Visalia, CA

Yields30 Servings
 1 cup hazelnuts
 2 cups all-purpose flour
 ½ cup steel cut oats
 1 tsp baking soda
 ½ tsp salt
 3 large eggs, room temperature
 ¾ cup granulated sugar
 2 tsp brandy
 2 tsp vanilla extract
 8 oz dark chocolate
 Garnish: flaky sea salt, grated citrus
1

Place an oven rack in the middle of the oven and line a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 350F.

2

Roughly chop hazelnuts and set aside.

3

In a medium bowl, whisk together flour, oats, baking soda, and salt. Set aside.

4

In another bowl, whisk the eggs, sugar, brandy, and vanilla together until frothy.

5

Add the flour mixture to the egg mixture and use a sturdy spatula to combine.

6

Mix in the chopped hazelnuts until thoroughly combined.

7

Divide the dough into two pieces. Keeping a couple inches apart from each other and the sheet sides, form 2-inch x 12-inch-long logs on the prepared cookie sheet. The dough will be sticky so use a bench scraper or lightly wet hands to help shape.

8

Bake for 25-30 minutes until slightly golden brown. Let cool for 15-20 minutes. Meanwhile, turn down the oven to 300F.

9

Remove each log from baking sheet and place on cutting board. Using a serrated knife, cut 1/2- to 3/4-inch slices.

10

Place biscotti back on cookie sheet, cut side down. Bake for 10-12 minutes, flipping halfway through. Bake for another 8-10 minutes. Cool completely before dipping in chocolate.

11

Melt the chocolate in the microwave in 15-second increments, stirring in between until melted.

12

Dip one end of the biscotti into melted chocolate, then place onto a lined baking sheet. Sprinkle with sea salt and/or grated citrus, then allow to harden.

Ingredients

 1 cup hazelnuts
 2 cups all-purpose flour
 ½ cup steel cut oats
 1 tsp baking soda
 ½ tsp salt
 3 large eggs, room temperature
 ¾ cup granulated sugar
 2 tsp brandy
 2 tsp vanilla extract
 8 oz dark chocolate
 Garnish: flaky sea salt, grated citrus

Directions

1

Place an oven rack in the middle of the oven and line a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 350F.

2

Roughly chop hazelnuts and set aside.

3

In a medium bowl, whisk together flour, oats, baking soda, and salt. Set aside.

4

In another bowl, whisk the eggs, sugar, brandy, and vanilla together until frothy.

5

Add the flour mixture to the egg mixture and use a sturdy spatula to combine.

6

Mix in the chopped hazelnuts until thoroughly combined.

7

Divide the dough into two pieces. Keeping a couple inches apart from each other and the sheet sides, form 2-inch x 12-inch-long logs on the prepared cookie sheet. The dough will be sticky so use a bench scraper or lightly wet hands to help shape.

8

Bake for 25-30 minutes until slightly golden brown. Let cool for 15-20 minutes. Meanwhile, turn down the oven to 300F.

9

Remove each log from baking sheet and place on cutting board. Using a serrated knife, cut 1/2- to 3/4-inch slices.

10

Place biscotti back on cookie sheet, cut side down. Bake for 10-12 minutes, flipping halfway through. Bake for another 8-10 minutes. Cool completely before dipping in chocolate.

11

Melt the chocolate in the microwave in 15-second increments, stirring in between until melted.

12

Dip one end of the biscotti into melted chocolate, then place onto a lined baking sheet. Sprinkle with sea salt and/or grated citrus, then allow to harden.

Hazelnut Biscotti

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