Alright. I admit it. Historically I have snubbed biscotti.
Why make a weird-shape cookie that’s kind of dry, a bit brittle, and rather bland?
Valid question for a lover of ooey-gooey under-baked chocolate chip cookie goodness.
But then I made these.
And boy are they playing on a field all their own.
Hitting home runs at every at bat.
The purpose of biscotti is to be enjoyed with coffee or tea. That’s the reason for the dry crumb texture.
You want them to be a vehicle for both cookie and coffee flavors.
Phew. That’s pretty fabulous.
And even more fabulous?
Adding a layer of hazelnut heaven to the party. And then a chocolate drizzle.
Coffee. Hazelnut. Chocolate.
Talk about #squadgoals am I right?
Another biscotti misconception I had?
They’re challenging to make.
Nope. Not so.
Just a couple simple, real ingredients.
Especially this recipe.
Traditional recipes call for butter and flour, but I upgraded to creamy hazelnut butter and a mix of almond / cassava flours. So these are paleo-friendly! (And honestly more delish that way in my opinion…)
Sweetening these with a combination of maple syrup and coconut sugar allows the cookies to have both the classic structure and a rich, natural sweetness.
Start by creaming them together with the hazelnut butter.
Once well combined, you can beat in the eggs and some vanilla extract.
I have not texted these with flax eggs (for a vegan option), but feel free to experiment!
Do you see those hazelnut pieces?!
Oh yes please and thank you!
I recommend combining the dry ingredients in a separate bowl before you add it to the wet mixture. This will ensure all spices and leavening agents are evenly distributed, and clumps of almond flour.
Also another pro tip: try mixing with a fork.
I use a fork to mix most of my batters actually. Not sure why I started? Maybe all the spoons were dirty? 🙂
Regardless, I have found the dry and wet incorporate much quicker with the ‘ol fork method.
The dough should be thick and stick together in one big blob.
Transfer said blob to a lined baking sheet.
(and use a spoon this time)
Now you’ve got to shape your biscotti log.
The dough is sticky, so slightly damp hands will be your best bet here.
Use both hands to elongate and flatten the dough into a rectangular shape.
It should be about a foot long, four inches wide, and less than an inch thick.
Time for the first bake. Yep. First bake.
Why double oven time? That’s the key to the signature biscotti dry crumb texture.
So throw your log in the oven for 25 minutes.
After the first bake, you will see it has puffed up slightly and is beginning to get nice and golden brown on the edges.
Don’t touch it.
Let it cool for 20 minutes.
Ya hear me?
Okay time’s up. Now let’s cut the biscotti.
Using a serrated knife, slice through the log at an angle.
The slivers should be just over half an inch wide – this will create 14 biscotti.
To prepare for the second bake, lay the biscotti on their sides on the lined baking sheet.
Reduce the oven temperature and bake for 8-10 minutes.
Bake for another 8-10 minutes.
Watch them closely as they develop a gorgeous golden brown crisp.
See? Golden beauties all in a row.
Now, the biscotti are fabulous just like this.
But if you want to be extra (duh), then drizzle on some chocolate.
And even more fancy?
Sprinkle some slivered almonds on the chocolate.
Oh my oh my how pretty.
I placed the biscotti flat on a sheet to stick in the freezer to speed up the chocolate-setting process.
But you can go ahead and dig right in!
As long as you don’t mind a little chocolate on your fingers 🙂
There you have it folks.
Delish, homemade biscotti.
They look like you just picked them up from an Italian cafe.
And was it really that hard? Nope.
I used Georgia Grinders Hazelnut Butter for this recipe (cause I’m lowkey obsessed), but really any nut or seed butter would work!
Peanut butter? Sunflower? Cashew?
Send me a batch if you make those renditions please!
These biscotti are delish on their own, but in true accordance with biscotti best-practices, I highly recommend the only coffee-dunk situation.
Now you can have your cookies and eat them for breakfast too.
Hazelnut Butter Biscotti
Have your cookies and eat them for breakfast too! A couple simple ingredients (including Georgia Grinder's Hazelnut Butter) come together to make this paleo treat.
Servings: 14 biscotti
- 1/2 cup coconut sugar
- 2 tbsp maple syrup
- 1/2 cup hazelnut butter
- 1 tsp vanilla
- 2 eggs
- 1 cup cassava flour
- 1 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- chocolate to drizzle
Preheat the oven to 350 degree.
Cream together the sugar, maple syrup, and hazelnut butter.
Beat in the vanilla and eggs.
Combine the flours, baking powder, and salt in a separate bowl, then incorporate into the wet ingredients.
Scoop the dough onto a lined cookie sheet.
Form into a long log (12 inches long, 4 inches wide, 2/3 inches thick) with slightly damp hands.
Bake for 25 minutes.
Remove from the oven and let cool for 15 minutes.
Turn the oven temp down to 325 degrees.
Using a serrated knife, slice the biscotti diagonally. You should have 14 cookies.
Lay the biscotti on their sides and bake for 8-10 minutes.
Flip the biscotti and bake for another 8-10 minutes.
Let them cool, then drizzle with chocolate and top with sliced almonds.