1 tablespoon Ground cinnamon
2 teaspoons Ammonium carbonate, or baking powder
10 ounces Hazelnut flour
3 ounces Almond flour
1 pound Pastry flour
5 Eggs
1 pound Granulated sugar
8 ounces Unsalted butter, melted
10 ounces Whole hazelnuts
Chocolate, melted and tempered (optional), as needed
Yield: 3 Dozen
1. Sift together the cinnamon and ammonium carbonate or baking powder. Stir in the hazelnut, almond and pastry flours. Set aside.
2. In a large bowl whisk together the eggs and sugar to the ribbon stage, approximately three minutes. Add the melted butter. Stir in the flour mixture with a rubber spatula then stir in the whole hazelnuts.
3. Divide the dough into three even pieces. Refrigerate until cold.
4. Roll each piece of dough into a 12-inch (30 centimeter) log. Place on a paper-lined sheet pan leaving at least 3-inches (7.5 centimeters) of space between each log.
5. Bake at 350°F (175°C) until golden in color, approximately 20 minutes. Cool the logs then slice them into 1-inch (3-centimeter) thick slices.
6. Place the sliced cookies upright on paper lined sheet pans.
7. Double tray the pans. Reduce heat to 325°F (162°C) and bake until the biscotti are thoroughly crisp, approximately 40 minutes.
8. Once cool, the biscotti may be dipped in tempered chocolate.
Notes: Method: Bar Cookie
Italian in origin, biscotti are twice-baked cookies served with coffee, wine or other beverages. The dough is mixed and shaped into a log. The log of dough is baked then cut on a diagonal into individual cookies, which are returned to the oven to bake further. This twice-baked process ensures that the cookies will have a long-lasting firm, crisp texture.
Variations:
Orange Biscotti -- Add 0.5 oz. (15 grams/3%) grated orange zest to the flour mixture.
Anise Biscotti -- Add 1/4 ounce (7 grams/1.5%) chopped anise seeds to the flour mixture.
Chocolate Biscotti -- Replace 5 ounces (150 grams/31%) of the pastry flour with cocoa powder. Add 1/3 ounce (9 milligrams/2%) coffee extract and 1/3 ounce (9 grams/2%) cinnamon to the flour mixture.
2 teaspoons Ammonium carbonate, or baking powder
10 ounces Hazelnut flour
3 ounces Almond flour
1 pound Pastry flour
5 Eggs
1 pound Granulated sugar
8 ounces Unsalted butter, melted
10 ounces Whole hazelnuts
Chocolate, melted and tempered (optional), as needed
Yield: 3 Dozen
1. Sift together the cinnamon and ammonium carbonate or baking powder. Stir in the hazelnut, almond and pastry flours. Set aside.
2. In a large bowl whisk together the eggs and sugar to the ribbon stage, approximately three minutes. Add the melted butter. Stir in the flour mixture with a rubber spatula then stir in the whole hazelnuts.
3. Divide the dough into three even pieces. Refrigerate until cold.
4. Roll each piece of dough into a 12-inch (30 centimeter) log. Place on a paper-lined sheet pan leaving at least 3-inches (7.5 centimeters) of space between each log.
5. Bake at 350°F (175°C) until golden in color, approximately 20 minutes. Cool the logs then slice them into 1-inch (3-centimeter) thick slices.
6. Place the sliced cookies upright on paper lined sheet pans.
7. Double tray the pans. Reduce heat to 325°F (162°C) and bake until the biscotti are thoroughly crisp, approximately 40 minutes.
8. Once cool, the biscotti may be dipped in tempered chocolate.
Notes: Method: Bar Cookie
Italian in origin, biscotti are twice-baked cookies served with coffee, wine or other beverages. The dough is mixed and shaped into a log. The log of dough is baked then cut on a diagonal into individual cookies, which are returned to the oven to bake further. This twice-baked process ensures that the cookies will have a long-lasting firm, crisp texture.
Variations:
Orange Biscotti -- Add 0.5 oz. (15 grams/3%) grated orange zest to the flour mixture.
Anise Biscotti -- Add 1/4 ounce (7 grams/1.5%) chopped anise seeds to the flour mixture.
Chocolate Biscotti -- Replace 5 ounces (150 grams/31%) of the pastry flour with cocoa powder. Add 1/3 ounce (9 milligrams/2%) coffee extract and 1/3 ounce (9 grams/2%) cinnamon to the flour mixture.
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