Yes, yes, yes! Sweet Sunday is finally back! Oh, how I have been slacking on this day…
But I return with this gorgeous recipe for Hazelnut Biscotti. A classic Italian cookie. This particular recipe incorporates marsala in the dough, so if you do not like that, or need something children proof, just substitute it with vanilla extract. As far as the hazelnuts go, if you leave them out, the cookie will be just as delicious. Or you could replace them with almonds, if you prefer those. The possibilities are endless.
So I roughly chopped the hazelnuts, this gives the biscotti some extra crunch, and you get a good taste of the hazelnut. You could always chop them finer than this, but the taste might get a bit lost.
The final dough should look like the photo below. It is quite a wet dough, yet it’s still very firm. You could always add more flour if you suspect that the dough is too wet.
The dough has to be kneaded shortly to ensure that it sticks together. Then, it has to be divided and formed into two seperate logs.
After the first 20 minutes in the oven, the logs will have a golden crust but they will still be slightly soft in the middle. That’s why the logs have to be sliced, to create the actual form of the biscotti. By placing them on their side, you’ll bake the cookie all around.
The several baking stages will result in dried cookies that have an intense flavour and an enormous crunch.
Easy to make on a Sunday afternoon, right?
Ingredients Used kitchen appliances Preparation
Used kitchen appliances
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