During the upcoming holidays I will be posting some of my favorite hazelnut (filberts to us Oregonians) recipes to celebrate the opening of my new web store for THE BAVARIAN NUT COMPANY. I have been a vendor at my local farmers’ market for the past twelve years and it is now time for me to move on to new things and sell my roasted nuts and granola on-line. I know how difficult it is to find high quality hazelnuts in many parts of the country. Oregon is one of the world’s largest producers of hazelnuts and I live right in the middle of the area where they are grown. I’m pretty lucky since this is Oregon’s premier wine growing region as well.
The HAZELNUT FLOUR (sometimes called meal) and DRY ROASTED HAZELNUTS used in this delicious biscotti recipe can be found in my web store along with whole, natural and chopped hazelnuts. The Bavarian Nut Company’s sugar glazed almonds, hazelnuts and pecans are available for purchase as well. I will be adding hard to find specialty baking products over time and invite you to click on this link or on the NUTCRACKER BANNER on my sidebar and take a look.
- 2 cups all-purpose flour
- ½ cup hazelnut flour
- 1 teaspoon baking powder
- 3 large eggs, room temperature
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon vanilla
- 1-1/4 cups chopped toasted hazelnuts
- 1-1/2 cups cinnamon chips
- Preheat oven to 350 degrees
- In a small bowl whisk together the flour, hazelnut flour and baking powder.
- In a stand mixer fitted with a whip attachment, whisk the eggs, sugar, cinnamon and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes. Using a rubber spatula stir the flour mixture into the egg mixture, then mix in the hazelnuts and cinnamon chips.
- On a lightly floured work surface divide the dough in half. Using floured hands shape each half into a log 3 inches in diameter. Set the logs length wise on a baking sheet lined with a silpat or parchment paper, evenly spacing them apart. Dampen your hands and smooth the surface of the logs.
- Bake, rotating the baking sheet halfway through baking, until the logs are lightly browned, about 20 minutes. (They will flatten out a bit during baking). Remove the baking sheet from the oven and decrease the temperature to 300 degrees. Let the logs cool on the baking sheet for 10-15 minutes.
- Transfer the logs to a cutting board. With a serrated knife cut each log diagonally into slices ½-inch thick. Place the cookies, cut side up, in a single layer on a baking sheet. Bake until the biscotti are firm, about 20 minutes, flipping them halfway through baking. Let cool completely. They will continue to firm up as they cool. Drizzle cooled biscotti with chocolate if desired.
- Store in an airtight container.
I like biscotti dipped in chocolate so I dipped half of the cookies in white chocolate and half in semi-sweet. This is my go-to recipe that is easy to adapt to a variety of ingredients. I have tried it with almond flour and peanut flour and both are delicious. A few cookies in a cello holiday bag tied with a pretty ribbon make a great hostess gift. Day after tomorrow is the first of November…yikes!
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