biscotti with chocolate & hazelnuts

When you discover the brilliance of biscotti – the Duke & Duchess of Dunking & Dipping – you will be the brilliant one because you now know a few things about this Italian classic you didn’t know before. 1. They’re like rolling off a log to make – literally, you’ll see! 2. They should be on the short list of figure-friendly treats – how about as many calories as a few of these snack options? 3. They have a shelf life on par with cold storage in the 1800’s – we’re talking months. 4. Not to mention their long and illustrious dunking & dipping history – in coffee, tea, hot chocolate or wine – yes, wine! Enjoy them at breakfast, lunch, dinner –  before, during and after – and of course, as is.

They can be flavoured up in dozens of ways, so make up a batch, add what you like, bake, slice and bake again and you’ve got yourself a satisfying crunchy snack for weeks to come or your holiday gift-giving all wrapped up in one fell swoop, you know, with that never-ending shelf-life and all. How about biscotti loaded up with crushed candy canes, just in time for Christmas? So that’s the book on the brilliance of biscotti. Oh, and FYI – it’s 1 biscotto and 2 biscotti – kinda like 1 octopus and 2 octopi, 1 cactus, 2 cacti, 1 half, 2 halves … and speaking of halves, have at it!  Ok, I’m done.

click here to jump down to the biscotti with chocolate & hazelnuts recipe

1. Mix the eggs and sugar until well combined.

2. Measure the dry ingredients onto a piece of waxed paper for easy dispensing.

3. Make a funnel with the waxed paper and empty half of the contents into a sieve over the egg mixture.

4. Do it again until you’ve sifted all the dry ingredients into the wet.

5. And start mixing.

6. Until it’s well combined – you will have a loose dough.

7. Get your skinned and roasted hazelnuts ready.

8. Spread half of the dough onto a piece of parchment and shape into a 10″x15″ rectangle – and did I mention parchment is reusable?!

9. Cover the dough with the hazelnuts.

10. Work the other half of the dough over the hazelnuts to bury them.

11. Bye, bye hazlenuts.

12. Using a pastry cutter or knife, reinforce your 10″x15″ rectangle.

13. Like this – and did I mention parchment paper is reusable? Bake 15-20 minutes until firm.

14. Let rest and then slice into thin strips, and if your dough spread uncontrollably – cut them in half lengthways down the rectangle.

15. Lay the pieces cut side down and bake again for another 20 minutes or so until they are dry and crispy.

16. Keep going until you’ve sliced and baked your way to biscotti bliss.

17. Right there – blissful biscotti.

18. Beautiful.

       Print recipe