Before last week, I’d never made a biscotti in my life.  Now, I want to make them constantly in every flavor imaginable, and possibly dipped in dark chocolate or raw sugar.  They’re so much fun to bake, and elegant enough to serve with after-dinner coffee at a party, but easy enough that you wouldn’t feel too guilty if you ate the lot yourself.

This recipe comes from the Junior League of Atlanta‘s True Grits (1995), from which I prepared a meal earlier this year. Though hazelnuts are named in the title, you can substitute almonds if hazelnuts and hazelnut extract are not to be found, or out of your price range.

Spiced Hazelnut (or Almond) and Chocolate Biscotti

Spiced Almond and Chocolate Biscotti

1 3/4 cups flour
1 cup sugar
1/3 cup baking cocoa
1 t. baking soda
1 T. cinnamon
1 t. freshly grated nutmeg
1/2 t. ground cloves
4 ounces bittersweet chocolate, coarsely chopped
1 cup coarsely chopped hazelnuts or almonds
1/4 cup dark-roasted coffee beans, coarsely ground
3 eggs
1 t. vanilla extract
1 t. hazelnut or almond extract

Sift the flour, sugar, baking cocoa, baking soda, cinnamon, nutmeg and cloves into a large bowl. Add the chocolate, hazelnuts (or almonds) and ground coffee; mix well.

Beat the eggs with the flavorings in a small bowl. Add to the chocolate mixture; mix and knead until the mixture forms a stiff dough, adding 1 to 2 teaspoons water if necessary. Divide the dough into 2 portions. Dust each portion with flour and form into a 12-inch roll. Place on a baking sheet lined with lightly greased foil. Bake at 350 degrees for 50 minutes. Cool on a wire rack for 10 minutes. Reduce the oven temperature to 300 degrees.

Place the rolls on a cutting board. Cut diagonally with a serrated knife into 1/2-inch slices. Place cut side down on a cookie sheet. Bake at 300 degrees for 40 minutes or until crisp, turning once halfway through the baking time. Cool on a wire rack. Store in an airtight container.

So good the coffee is really optional.  At this very moment, I am eating one all by itself.

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