Recipe: Cinnamon Hazelnut Biscotti with Chocolate

29 Oct

So, what do you do when 1) a hurricane is approaching, 2) you are as prepared as you can possibly be (if that’s possible), 3) you still have power but probably won’t have it for long, and 4) family members are getting a bit restless from the enforced confinement? I bake.

In my mind, biscotti are a food that will keep well and provide comfort under any circumstances. And, I happened to have all ingredients on hand, though our supply of dark chocolate chips was suspiciously low and I had to make do with a few sprinkled in mostly for effect. Had I had more, I might have considered melting some and dipping one end of each baked biscotti in chocolate, to get us through the next few days. However, my husband is happy to have a small reprieve from the chocolaty baked goods produced at our house, and is delighted with this pared-down version. Note: I baked these twice, as is traditional for crisp biscotti (biscotti means “twice cooked/baked” in Italian), but these are also lovely soft–just omit the second baking.

Enjoy these with tea or coffee any time–not just when a Frankenstorm is on its way.

Cinnamon Hazelnut Biscotti
Makes about 32 biscotti

1 c. sugar
1 c. packed dark brown sugar
¼ c. toasted hazelnuts (I used chopped; whole would be nice, too)
¼ c. toasted almonds (I used sliced; whole or slivered would be fine)
¼ c. dark chocolate chips
1/3 c. canola oil
2 tsp. cinnamon (3 tsp. if you really like cinnamon; we do)
2 tsp. water
2 tsp. vanilla
2 large eggs, beaten
2 1/2 c. all-purpose (or unbleached) flour
2  tsp.  baking powder
cooking spray

Preparation
1. Preheat oven to 375 degrees. Spray two large baking sheets with cooking spray.
2. Combine first 10 ingredients in a large bowl; mix well. In a small bowl, stir flour and baking powder together; add to sugar mixture, stirring until well combined and a soft dough forms. Divide dough into four pieces.
3. Using clean hands, shape each piece of dough into a 3/4″ -thick rectangle. Place two rectangles of dough on each baking sheet, pressing into shape as needed.  Bake 20 minutes. Remove from oven, but do not turn oven off.
4. Cut each rectangle diagonally into 3/4″ slices (cut straight on the baking sheet). Spread the slices out a bit on the baking sheet, and bake again for about 10 minutes, or until golden.
5. Let cool 10 minutes before serving.

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