Friday, December 9, 2011

White-Chocolate Hazelnut Biscotti

These aren't the most delicious cookies in the world.  But they are amazingly good, and they're a little different than the usual.  I also love how they look in a vintage canister.

1/2 cup butter (room temperature)
3/4 cup sugar
2 eggs (room temp.)
1 tsp. vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 tsp. salt
3/4 cup hazelnuts
2/3 cup white chocolate, either chips or a chopped up bar

First, prepare the hazelnuts.  This is putsy.  Place them on a rimmed baking sheet and toast in a 350 degree oven for about 15 minutes.  Check to see if skins will easily rub off.  If not, continue toasting until it seems like the skins will remove pretty well.  At this point the hazelnuts are toasted.
Remove them from oven (leave the oven on),  pour them onto a clean but not beloved dish towel, and roll them around in the towel to remove the skins.  I can never quite get all the skins off, but that's okay.

Place them on cutting board, and chop into pieces about the size of chocolate chips.

To make the cookie dough:
Beat together butter and sugar till light and fluffy, about 3 minutes.
Beat in eggs, one at a time.
Add vanilla.
Combine flour, baking powder, and salt, and add to butter mixture.
Mix briefly.
Add hazelnuts and white chocolate pieces, mix well but do not over-mix.

Divide dough in half.
Form into two 12X2 inch loaves on parchment-paper lined baking sheet.
I like to make my loaves squared-off, sort of rectangular, but I've seen some pastry chefs who just mound the dough into a very rough loaf, and that seems to work just fine. It's easier to manage the dough if you flour your hands a few times during the process.

Bake the cookie loaves at 350 for about 25 minutes.  Remove from oven, cool for 10 minutes. 
Place on cutting board.

Slice diagonally into 1/2 inch thick slices, and place slices onto baking sheets. (Now you will need two baking sheets.)  Bake about 8 minutes, and then, if you are feeling up to it, turn each cookie over for the remaining 4 or 5 minutes.  Remove from oven when cookies are lightly browned. 
Don't remove them too early, or they won't be crisp. 

Transfer to cooling rack.  When they are cool, store at room temperature or freeze. 
These cookies freeze very well. 

1 comment:

  1. The mirror trivet looks great Laura. Glad you like it. So nice of you to share your recipe too. :)