Holiday Traditions – Hazelnut Maple Biscotti

After browsing the latest Bon Appétit & Eating Well I found myself feeling the pressure to go into a baking frenzy.  Everywhere you look from the Internet to grocery store magazine shelves, decadent, delicious (not to mention) festive cookies are calling your name.  Normally I would feel the pressure to make every single one of them,  but this year, I am going to stick to my tried and true favorites.  Always a tradition, my Hazelnut Biscotti marks the beginning of the holiday season in my house. I wish I could tell you this biscotti recipe spans generations in my Italian blooded family, but alas, that would be a fable.  I actually spotted this recipe years ago in a now defunct vegetarian magazine.  Though it didn’t come from my Italian roots, at least I know my favorite Italian aunt, Zia Patty will enjoy these tasty bites with her morning coffee.

 

Hazelnut Maple Biscotti

Hazelnuts (a tree nut) are a good source of folate & dietary fiber. Consuming tree nuts may even reduce the risk of dying from heart disease.

½ cup pure maple syrup (not pancake)

½ cup hazelnut butter (I ground my hazelnuts which is actually pretty simple)

¼ cup butter

2 eggs, slightly beaten

1 teaspoon vanilla

1 tablespoon hazelnut liquor (optional)

3 cups whole wheat pastry flour

½ cup brown sugar

½ teaspoon baking powder

½ teaspoon salt

½ cup lightly toasted hazelnuts

Semi-sweet or Bittersweet Chocolate for drizzle

 

Preheat oven to 325. Line cookie sheet with parchment or silpat). In a medium bowl, cream together maple syrup, hazelnut butter and butter. Add eggs, vanilla and liquor, blending well. In a larger bowl, combine flours brown sugar, baking powder and salt. Stir to blend. Make a well into dry ingredients, add egg mixture and mix until incorporated. Add nuts. (Knead by hand if necessary). On a lightly floured board, divide dough into half and roll into 2 14-inch logs. Place logs on prepared sheet, then flatten about 1 inch high. Bake for 25 minutes or until loaves spring back when touched lightly. Remove from oven and let cool completely. Reset oven to 300. Slice cookies on the diagonal. Place slices flat on baking sheet, and bake for 25 minutes (a lot of this process is trial and error; I like my cookies crisp so I bake longer). Remove from oven and let cool. Drizzle with chocolate (or dip in chocolate) if desired.

 

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