It’s cooler now in Wisconsin and that leads us into prepping for the days where the kiddos come home from school chilled. I have the Keurig ready with cocoa K Cups for Miss Sarah and stocked with French Vanilla Cappucchino for us adults. Either way, we top it with whipped cream, a few sprinkles and some sort of treat.
This week – it’s biscotti!
Biscotti scares a few people — as it’s actually a twice baked cookie. It’s really not that hard to do and really is worth that extra little bit of effort. That delightful, crunchy cookie, makes for a perfect “dunking” item.
Hazelnut Chocolate Chip Biscotti
- 1/2 cup roasted hazelnuts, if salted, omit salt later
- 1 cup mini chocolate chips
- 2 1/2 cups flour
- 1 1/4 cups sugar
- 1 teaspoon baking powder
- pinch of salt
- 3 large eggs
- 1 teaspoon vanilla extract
Put flour, sugar, baking powder and salt in the mixer — lightly mix to combine In another bowl, beat together eggs and vanilla. Add egg mix to dry mix and let go until a sticky dough is ready. Fold in nuts and mini chocolate chips.
Divide dough in half and, use damp hands and roll/shape into a long and narrow rectangle (10×3 inches). Bake at 350 on parchment paper for about 25 minutes.
Drop oven temp to 275.
Use a serrated knife and cut the rectangle on a diagonal — with half inch slices. Put the slices on their side, and return to the oven for about 15 minutes. Remove quickly to a cooling rack.
Makes 2 dozen or so.