Recipe by Lifestyle Staff, Visalia, CA
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.
Roughly chop hazelnuts and set aside.
In a medium bowl, whisk together flour, oats, baking soda, and salt. Set aside.
In another bowl, whisk the eggs, sugar, brandy, and vanilla together until frothy.
Add the flour mixture to the egg mixture and use a sturdy spatula to combine.
Mix in the chopped hazelnuts until thoroughly combined.
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.
Bake for 25-30 minutes until slightly golden brown. Let cool for 15-20 minutes. Meanwhile, turn down the oven to 300F.
Remove each log from baking sheet and place on cutting board. Using a serrated knife, cut 1/2- to 3/4-inch slices.
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.
Melt the chocolate in the microwave in 15-second increments, stirring in between until melted.
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
Directions
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.
Roughly chop hazelnuts and set aside.
In a medium bowl, whisk together flour, oats, baking soda, and salt. Set aside.
In another bowl, whisk the eggs, sugar, brandy, and vanilla together until frothy.
Add the flour mixture to the egg mixture and use a sturdy spatula to combine.
Mix in the chopped hazelnuts until thoroughly combined.
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.
Bake for 25-30 minutes until slightly golden brown. Let cool for 15-20 minutes. Meanwhile, turn down the oven to 300F.
Remove each log from baking sheet and place on cutting board. Using a serrated knife, cut 1/2- to 3/4-inch slices.
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.
Melt the chocolate in the microwave in 15-second increments, stirring in between until melted.
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.