Hazelnut Biscotti

Biscotti with hazelnuts and almonds

I had so much fun learning how to make these fun and delicious Italian cookies. Guess what? These cookies have been traced to Prato, Italy and is Latin for biscoctus meaning double baked. I asked my Facebook followers to vote should I dip it in milk, dark, or white chocolate and almost everyone said dip it in all of the chocolate flavors and so I did. I love sipping on a sugar free hot cocoa or a cup of coffee dipping my Biscotti in for that upmost comfort feeling. You know the taste of the biscotti and coffee together melting in your mouth. It’s August….but winter is coming so start practicing this delicious recipe.

3 cups all-purpose flour
2 teaspoons baking powder
1 cup (200g) granulated sugar
½ teaspoon salt
1 teaspoon vanilla extract
½ cup (120 g) melted butter
4 eggs, room temperature
150 g. raw hazelnuts
150 g. raw almonds
zest of 1 orange or lemon

Preheat your oven to 320 F or 160 C degrees. Attach your dough hook to your table top mixer or with your hand held mixer combine all of the ingredients. Your going to mix your combined ingredients and set your mixer to medium until a very soft dough forms. Transfer the dough to a work surface dusted with flour and divide it in two parts. Form each part of the dough into the shape of a log and place on a parchment lined baking sheet. Place the baking sheet in the oven and bake for 20-30 minutes. Remove the baking sheet out of the oven and slice each loaf in multiple pieces and place them back in the oven for an additional 10-15 minutes until golden brown and dry out. If the cookies are soft place them back in the oven for an additional 5-10 minutes.

Optional: I melted some chocolate wafer in a microwave safe glass bowl and dipped the cool hardened Biscotti. I added some edible goal leaves cause i’m fancy.