Equipment
* optional
Ingredients
Inclusions
- 130 g raw hazelnuts, whole, skin-on or blanched
- 110 g dried tart cherries, roughly chopped if large
Dough
- 315 g all-purpose flour
- 200 g granulated sugar
- 60 g unsalted butter, melted and cooled slightly
- 3 eggs, large, room temperature
- 8 g baking powder
- 3 g fine sea salt
- 5 ml vanilla extract
- 1 orange zest
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Spread the hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant and skins begin to crack.
Reduce oven temperature to 160°C (320°F). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and orange zest until well combined and slightly lightened in color.
Sift in the flour, baking powder, and salt. Mix gently with a spatula until just combined and few flour streaks remain. Do not overmix.
Fold in the toasted hazelnuts (chopped roughly if preferred, or left whole) and dried cherries until evenly distributed.
Divide the dough in half. With flour-dusted hands, shape each half into a log approximately 25cm (10 inches) long and 5cm (2 inches) wide directly on the prepared baking sheet. Space them at least 8cm apart as they will spread.
Bake for 25-30 minutes at 160°C (320°F) until the logs are golden brown and firm to the touch in the center.
Remove from oven and let the logs cool on the sheet for exactly 15-20 minutes. Maintain oven temperature at 160°C (320°F).
Transfer logs to a cutting board. Using a serrated knife and a sawing motion, cut logs diagonally into 1.5cm (0.5 inch) thick slices. Arrange slices cut-side down back on the baking sheet.
Bake for a second time for 15-20 minutes, flipping the biscotti halfway through, until they are dry and crisp. They will harden further as they cool.
Transfer to a wire rack to cool completely before storing.
Chef's Notes
- Use a serrated bread knife for slicing. A straight-edged chef's knife will compress the dough and cause the hazelnuts to shatter the cookie structure.
- For a glossy finish, you can brush the logs with an egg wash (1 egg beaten with 1 tbsp water) before the first bake, though this softens the crust slightly.
- Orange zest acts as a bridge flavor, connecting the earthy hazelnut with the tart cherry. Do not skip it.
- If your dried cherries are very hard or old, soak them in warm water for 10 minutes and pat strictly dry before using to prevent tough rocks in your cookies.
Storage
Freezer: 3 months — Freeze baked biscotti in airtight containers. Thaw at room temperature.
Reheating: If they soften, recrisp in a 150°C oven for 5 minutes.
