Prep Time
20 Mins
Cook Time
1 Hour 6 Mins
Other Time
2 Hours 30 Mins
45 biscotti (serving size: 1 biscotto)

Perfect for dunking in a hot cup of coffee, these cookies get supercrisp without the need for turning during baking. The secret? The slices bake while standing upright.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place hazelnuts on a baking sheet. Bake at 350° for 12 minutes or until toasted, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Finely chop nuts.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl; stir in 6 tablespoons hazelnuts. Combine 2 eggs and vanilla in a small bowl; stir with a whisk until well blended. Add egg mixture to flour mixture (mixture will be very crumbly).

Step 4

Knead dough in bowl with wet hands until dry ingredients are moist. Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (14 x 1 1/2-inch) logs. Combine water and egg white; brush evenly over logs, and sprinkle with remaining 2 tablespoons nuts. Bake at 350° for 24 minutes.

Step 5

Reduce oven temperature to 300°. Cut logs diagonally into 1/4-inch-thick slices with a serrated knife. Carefully stand cookies on edge on ungreased baking sheets. Bake at 300° for 30 minutes or until dry but not browned. Remove cookies from pans; cool on wire racks.

Step 6

Place chocolate in a small, shallow dish. Microwave at HIGH 30 seconds or until almost melted, stirring until smooth. Dip 1 side of each cookie lightly in chocolate to coat in a thin layer, shaking gently to remove excess chocolate. Place cookies on wax paper; let chocolate dry for at least 2 hours.

Oxmoor House Healthy Eating Collection

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