I have made many a biscotti cookie, and to be honest this is by far my favorite one. It can be a little laborious to make so I usually double this recipe, so I have lots on hand. If you’re looking for an amazing cookie to ship for a gift, then this is the one; a twice baked cookie that holds it's crispiness even if caught in the throws of holiday shipping, be sure to dip in chocolate and sprinkle with crushed hazelnuts.
Yields 30 cookies
2 - eggs room temperature
3/4 cup - granulated sugar
1/2 cup - unrefined coconut oil Or Vegetable oil
1 tbsp - pure vanilla extract
1 tbsp - grated lemon zest
1/3 cup - ground hazelnuts
2 cups - all purpose flour
1 1/4 tsp - baking powder
1/4 tsp - salt
1 cup - chopped hazelnuts
4oz - bakers chocolate melted
1/8 cup - hazelnuts chopped (optional)
1/8 cup - coconut flakes (optional)
Beat eggs, vanilla, sugar, and lemon zest until smooth and blended.
Combine flour, ground hazelnuts, baking powder and salt. Add to egg mixture stir to blend. Add chopped hazelnuts and knead the dough until it holds together. (Pop any nuts that fall out back in as you knead)
Divide dough in half and shape each half into a 6x12 inch log. Place each long on parchment or greased cookie sheet about 4 inches apart. Flatten each log until its about 3 inches wide leaving top slightly rounded and smooth.
Bake for 30 minutes in pre heated oven until light golden. Remove from oven and cool on baker rack for 15 minutes. Once cool enough to touch transfer to cutting board and cut into 1/2 slices (alternatively you can cut on an angle) Arrange each cookie on the parchment paper cut side up and bake for 10 minutes. Turn slices over and bake another 10 minutes OR until golden and crips. Cool for 5 minutes on baking sheet then transfer to baker’s rack to cool completely.
Melt the baker’s chocolate in a double boiler. Mix to the chopped hazelnuts and coconut flakes together set aside.
Transfer the melted chocolate to a skinny cup or mug, dip one end of each cooled cookie into the melted chocolate, sprinkle with the chopped hazelnuts and coconut flakes if using. Place back on the parchment paper to set.
These cookies keep for 2 weeks in an airtight container.
Alternatively, you can swap out the hazelnuts for almonds and vanilla with 1/2 tsp almond extract. Walnuts work well too.
If using vegetable oil, add 1/4 cup of shredded coconut for an extra special treat.
If shipping be sure to pack them with extra tissue paper for damage mitigation.
Recipe by Resolute Ridge©
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