Hazelnut Biscotti

 I thought I didn't like biscotti until I tried this one. It's multi-stepped but easy and fun to make. This one always makes it into my holiday cookie baking.

Adapted from The Bojon Gourmet

Candied Hazelnuts:
¾ cup (95g) toasted hazelnuts
1 tsp unsalted butter
3 tbsp sugar
1 tsp corn syrup, golden syrup, or honey

Biscotti:
4 oz (114 g) unsalted butter, melted and cooled slightly
¾ cup (150g) sugar
2 eggs
1 tsp vanilla extract
1 cup (110g) oat flour
1 cup (155g) sweet rice flour
2 tbsp (15g) tapioca starch
2 tbsp (15g) cornstarch
1 tsp baking powder
1 tsp fine sea salt

Make the hazelnuts:

1. Have the butter and nuts measured and ready as well as a small sheet pan lined with parchment.

2. In a small saucepan, add enough water to barely cover the bottom of the pan. Add the sugar to the center of the pot and add the syrup or honey on top. Cover the pot with a lid and over medium-high heat bring to a boil until the sugar has dissolved. Remove the lid.

3. DO NOT STIR the syrup and continue boiling until the syrup reaches an amber color. 

4. Remove the pot from the heat and immediately swirl in the butter, add the nuts and quickly stir with a silicone spatula.

5. Scrape the nuts onto the parchment and separate the pieces with the spatula as much as possible. Set aside.

Make the biscotti dough:

1. In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs and sugar on medium-high until thick, foamy, about 3 minutes.

2. Sift together the oat flour, sweet rice flour, tapioca flour, cornstarch, baking powder, and salt together into a medium bowl.

3. With the mixer on low, add the melted and cooled butter and vanilla and mix until combined. Add the flour mixture and mix to combine. Increase the mixer to medium and beat for about 20 seconds.

4. With the mixer on low, add the candied hazelnuts. Remove the bowl and give the dough a final fold with a flexible spatula, scraping the bottom of the bowl to make sure the dough is well-combined and the hazelnuts evenly dispersed.

5. Cover and chill the dough until firm enough to handle, 1-2 hours.

Shape and bake the biscotti:

1. Position oven rack in the center of the oven and preheat to 350ºF. Line a baking sheet with parchment paper.

2. Divide the dough in half and shape each half into a log that’s about 12 inches long, 1 inch high and 2 inches wide. Dampen your hands to help manage the sticky dough. Place longways on the baking sheet spaced 3-4  inches apart. 

3. Bake the logs until golden, firm, and cooked through, 25-30 minutes. Let the logs cool completely.

4. Once cooled, transfer a log to a cutting board. Using a chef’s knife, cut the log on a steep diagonal into ½ - ¾-inch thick slices. Place the cookies on their side on a baking sheet lined with parchment. Repeat with the other log. Both cut logs will fit on one sheet.

5. Bake the cookies a second time until dried and golden, about 12-17 minutes. Let cool completely.