Toasted Hazelnut-Almond Biscotti

Name: Toasted Hazelnut-Almond Biscotti
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 30
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps almond liqueur (recommended: Amaretto); 0 teaspoons pure almond extract; 1 teaspoons baking powder; 1 teaspoons baking soda; 340 grams bittersweet chocolate, cut into small chunks with a heavy knife; 79 milliliters blanched whole almonds, toasted; 2 eggs; 473 milliliters flour; 355 milliliters whole hazelnuts, toasted and peeled; 0 teaspoons salt; 237 milliliters sugar; 1 teaspoon pure vanilla extract; 1 Tbsp Up water

The recipe Toasted Hazelnut-Almond Biscotti could satisfy your Mediterranean craving in approximately 1 hour and 45 minutes. Watching your figure? This dairy free recipe has 176 calories, 3g of protein, and 9g of fat per serving. For 43 cents per serving, you get

Instructions

Heat oven to 375 degrees F. Grease a large sheet pan. Sift the flour, baking powder, baking soda, salt, and sugar together.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

Equipment you will use

Oven

Frying Pan

Transfer 1/2 cup of the mixture to a food processor.

Equipment you will use

Food Processor

Add the toasted almonds and grind until fine and powdery, about 45 seconds.

Ingredients you will need

Almonds

Add to the dry ingredients.

Add the chopped chocolate and whole hazelnuts and mix.

Ingredients you will need

Chocolate

Hazelnuts

Whisk the eggs, extracts, and almond liqueur together.

Ingredients you will need

Liqueur

Almonds

Egg

Equipment you will use

Whisk

Add to the dry ingredients and mix. The dough may seem dry, but it will come together as you work it. If the dough doesn't come together, add water. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Wet your hands and roll each piece of dough into a flattened log about 10 inches long, 3 inches wide, and 1-inch high.

Ingredients you will need

Dough

Water

Roll

Transfer the logs to the pan, leaving at least 3 inches between the logs (they will spread during baking).

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake until golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.

Equipment you will use

Oven

Frying Pan

Let cool 30 minutes.

Reduce the oven temperature to 300 degrees. Carefully transfer the logs to a cutting board. Wipe off the sheet pan and grease it again.

Equipment you will use

Cutting Board

Oven

Frying Pan

Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices, discarding the ends. Arrange the slices cut side up on the sheet pan.

Equipment you will use

Serrated Knife

Frying Pan

Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven to set the chocolate. Store in an airtight container.

Ingredients you will need

Chocolate

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2Tbsps

almond liqueur (recommended: Amaretto)0teaspoons

pure almond extract 1teaspoons

baking powder 1teaspoons

baking soda 340grams

bittersweet chocolate, cut into small chunks with a heavy knife 79milliliters

blanched whole almonds, toasted 2

eggs 473milliliters

flour 355milliliters

whole hazelnuts, toasted and peeled 0teaspoons

salt 237milliliters

sugar 1teaspoon

pure vanilla extract 1Tbsp

Up water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Spalletti Chianti Reserve Poggio Reale with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.