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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{ 21 comments… read them below or add one }
Oh Cathy..these look absolutely sensational.
Monique recently posted..Masquerade~And 2 Recipes~
Good luck on your online venture, I hope it is successful!!
Rhonda recently posted..The Best Thing I Ever Made – Burgers
Good luck on your new endeavor! I have no doubt that you will be successful.
If I remember correctly in Oregon I saw the filbert shells used as mulch. I thought that was so cool.
Velva
Velva recently posted..A Fall Getaway
Hi Velva – The nut shells are used as mulch to retain moisture and it keeps the cats and slugs out of the flower beds. It works great!
Cathy recently posted..Hazelnut Cinnamon Chip Biscotti
VERY delicious looking, Cathy. You’re right, hazelnuts are not so easy to find here in the States. It’s funny cause they’re so commonplace in Europe.
The Café Sucré Farine recently posted..Arugula/Spinach Soup w/ Potatoes & Peas
Good luck with your web store. It looks wonderful.
Good luck with your new venture…I’m sure it will be a roaring success.
Karen (Back Road Journal) recently posted..Tirolean Charm
Oh those sound really good.
Did you put that spider on there to guard these treats from me? You knew I shouldn’t eat them and put my deadly enemy on them, now didn’t you??? Good move, Cathy!
XO,
Sheila
Love getting your recipes, and this one is most appealing. Can’t wait to dip a biscotti in a pumpkin spice latte!
Linda recently posted..Beware!
Congratulations and good luck with your new business venture Cathy. I know how hard hazelnuts are to find in my part of the world. I know you will do very well.
Your biscotti sounds delicious and would be fabulous with a cup of espresso. Happy Halloween to you.
Sam
Sam @ My Carolina Kitchen recently posted..Happy Halloween
Yum – perfect halloween treat!
Virtually Homemade – Liz recently posted..Baked Jalapeno Poppers with Spicy Prosciutto
Congrats on your new venture Cathy..I predict great success for you!
I love your biscotti too!
I just pinned this recipe to my Pinterest Board. I can’t wait to try it! It looks so yummy. Thank you for the fantastic recipes. I really need to start working on making some now.
It’s that time of year when I’m in the kitchen much much more.
Stefanie recently posted..Our Halloween Wreath
They were always filberts to me growing up too
I love them by any name and would love to try these biscotti! Congratulations on going on the web with your nut business, Cathy!! Best wishes for much success.
Susan recently posted..Maple-Roasted Carrots and Parsnips
These biscotti look awesome! I bet they make the house smell wonderful too.
I love filberts, and it is very hard to find them shelled here. I spent an hour last year cracking enough for a recipe! These biscotti look delicious, and I’d love to have one (or two) with my coffee tomorrow morning.
Betty @ scrambled henfruit recently posted..The Runaway Mummy
These look fabulous, Cathy! That spider bowl looks fun!
Angie@Angie’s Recipes recently posted..Black Rice Bread with Peanuts
love biscotti in all forms, but this one does sound extra yummy!
Marilyn recently posted..Tutorial – Tea Wallet
Hi Cathy,
Love, love, LOVE biscotti and I’m certainly in the mood to bake now that the temps are cooler. I’m in Chicago visiting my son and you may have felt a little itch behind your ear as I was chatting with Marie from Proud Italian Cook about your lovely blog!
Hope you’re well,
Roz
Roz recently posted..pizza Chicago-style: super fresh, super cheesy, and super delicous!
Your hazelnut cinnamon chip biscotti’s look so fabuous & just wonderful too, dear Cathy! Good luck with the new business on-line!
xxx
Sophie recently posted..The Virtual Vegan potluck & my recipe in it: Vegan beetroot, pear, gherkin sour veganaise salad with home-made veganaise!