I’ve been in the mood to bake lately. Like the bears featured in Fat Bear Week, I’m like Chunk, the winner. I don’t weigh 1200 pounds yet, but it may not be far off if I keep this up. Or maybe it’s because it’s Italian American Heritage month and, like my mother, I’m all about the food.
I can’t help it, I just want to cook and eat more when the weather gets cooler. So, I turned to an old favorite to see if I can make it better. In honor of our month, I think biscotti is the perfect recipe to share.
Last week I made some Super Peanut Biscotti and mailed them to a friend. They turned out great! But this week I was in the mood for hazelnuts, so I made Super Hazelnut Biscotti with Chocolate Drizzle. What makes them super? Not only do they have the nuts inside them, they are slathered with melted chocolate or white chocolate chips and dipped in the nuts. They’re super without the tights and cape.
Then I wondered if they might be even better with Nutella drizzle. (It’s not exactly drizzle, if you slather it on the side like you’re mortaring a brick, which I do, but that’s beside the point.) Then I dip the cookie into a pile of finely chopped hazelnuts.
They’re more hazel-nutty with the Nutella and I think they’re even more scrumptious, defiinitely SUPER! But the ones with melted chocolate are really good too. If you love hazelnuts, you’re going to want to try these. They’re not the rock hard ones you have to dip to eat, but they hold together after a dip. (Just don’t wait too long.)
(If you want to make the Super Peanut Biscotti, use the same recipe, swap salted peanuts for the hazelnuts and omit the Frangelico. Then, instead of Nutella for the outside spread, melt 1 cup of white chocolate chips, and stir in 2 tablespoons of creamy peanut butter. Slather it on, dip the biscotti in finely chopped salted peanuts and call it heaven.)
I’ve been crazed trying to get everything done for the book and audiobook. This book business is a lot of work, which is why I’ve had to walk away lately, decorate for fall, and and bake. But I wanted you to have this recipe because if you’re anything like me (and Fat Bear Week Winner, Chunk), you’re probably craving something yummy too.
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Here’s another pic in honor of Italian American Heritage month. Arrivederci!
Hazelnut Biscotti with Nutella
Preheat the oven to 350. In a stand mixer, mix together the softened butter and sugar until well blended. Add the vanilla and the Frangelico Liqueur and mix thoroughly. Then add the eggs, one at a time until incorporated. Scrape down the bowl and mix again.
Thoroughly mix together the flour, salt, and baking powder. Add it to the liquid mixture. Once it's mixed, add the nuts and make sure they are well incorporated.
Then take the dough and separate it into two equal pieces. Roll the pieces into rolls and lay them on a cookie sheet. Then flatten each roll to about 1/2 inch thickness. They should each measure about 12 inches long and 5 inches wide.
Make an egg wash by mixing together the egg yolk, the 1/2 tsp. of sugar and the 1/2 tsp. of water. Brush it lightly on the top of the biscotti rectangles. Bake at 350 for 20. minutes.
When the biscotti are done, slide a spatula under each rectangle to loosen it from the cookie sheet. Cut each rectangle width-wise into 1 inch strips. Turn each strip on its side. Reduce the heat in the oven to 325 and bake again for another 15 minutes.
Once the biscotti are cool. Finely chop 1 1/4 cups of hazelnuts. Place them in a flat pan. Spread one side of each cookie with the Nutella and dip it into the finely chopped hazelnuts. Let them sit out to dry. The nutella doesn't harden like melted chocolate will, but if you refrigerate them, it will stiffen. Enjoy!
