February 06, 2017


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Food for thought: Chocolate Ginger Hazelnut Biscotti

I am having a hard time finding a good biscotti in this town. Mostly they are almond, a bit boring and not even crunchy! Seeming only once baked and not the requisite twice baked cookie, hence "biscotti". I used to make them all the time when I lived in Seattle, but got out of the habit of baking here in LA because it's always so hot. Baking is more enjoyable to me when it's cold and or rainy...or possibly that's when I'm craving the comfort of baking. It has been both of those things here a lot lately so I broke out my old recipes and gave them some upgrades. 

This recipe is fantastic and easy and can be changed to add cranberries or apricots or just nuts, don't like chocolate, take out the cocoa powder! Biscotti also keep well for weeks, getting better by the day. 

Chocolate Ginger Hazelnut Biscotti

1/4 cup sugar

1/4 cup brown sugar

2 1/2 Tbl melted butter

1/2 tsp vanilla extract

2 eggs

2 cups floor

1/2 cup unsweetened cocoa powder

1/2 tsp baking soda

1 1/2 tsp baking powder

1/4 tsp salt

1/4 tsp black pepper

1/2 cup toasted hazelnuts

1/2 cup chopped candied ginger

Preheat oven to 400. Toast nuts until browned, about 8 minutes, then remove bitter skins by rolling them in a towel.

In a food processor, combine sugars, extract, butter and eggs, process until combined. Add dry ingredients, process until combined, add nuts and ginger and process a couple times to mix them in.

Transfer dough to a floured surface and roll into two logs about 10" long. Pat the logs to 2 1/2" wide. Place a couple inches apart on a baking sheet with parchment paper. Bake 20 minutes until firm and browned. Remove from oven, reduce heat to 325. While still warm cut logs diagonally, lay cut sides down on sheet. Bake 15-20 minutes more until dry. Cool on wire racks and enjoy!

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