Side Pannel
Vanilla Hazelnut Biscotti
Vanilla Hazelnut Biscotti
- Recipe Submitted by Angus on 11/16/2014
Category: Kids, Desserts
Ingredients List
- 6 tablespoons unsalted butter
- 2/3 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste
- 2 large eggs
- 1/2 teaspoon sea salt
- 1 & 1/2 teaspoons baking powder
- 1 cup Italian style flour, King Arthurs Flour
- 1 cup all-purpose flour
- 1 cup dry roasted hazelnuts, Oregon Lewis variety hazelnuts
- 1 tablespoon lavender vanilla bean sugar, Savory Spice Shop, for sprinkling on top
Directions
Preheat the oven to 350F.
Line two baking sheets with parchment, one extra for toasting the biscotti.
In a medium size bowl combine the flours, salt and baking powder, set aside.
In the bowl of a standing mixer beat the butter and sugar together on medium speed until light and smooth.
Beat in the vanilla and eggs, scrape down as needed.
Turn speed to low and beat in the flour mixture until smooth, stir in the hazelnuts.
The dough will be sticky.
Using slightly wet hands shape the dough into a smooth log, slightly angled on the baking sheet.
Sprinkle the top with the lavender vanilla bean sugar.
Bake the log for about 30 minutes or until light golden brown, remove from the oven.
Reduce the oven temperature to 325F.
Wait until the log has cooled before slicing.
Cut the log crosswise or angled into slices, depending on the size and shape biscotti you like.
Place the biscotti slices on the baking sheets.
Bake for about 12 minutes and flip sides and baking pans from top to bottom of oven, continuing to bake for 12 more minutes or until light golden brown on both sides.
Remove biscotti from oven and cool on metal racks.
Store in airtight container-they will keep for weeks.
Line two baking sheets with parchment, one extra for toasting the biscotti.
In a medium size bowl combine the flours, salt and baking powder, set aside.
In the bowl of a standing mixer beat the butter and sugar together on medium speed until light and smooth.
Beat in the vanilla and eggs, scrape down as needed.
Turn speed to low and beat in the flour mixture until smooth, stir in the hazelnuts.
The dough will be sticky.
Using slightly wet hands shape the dough into a smooth log, slightly angled on the baking sheet.
Sprinkle the top with the lavender vanilla bean sugar.
Bake the log for about 30 minutes or until light golden brown, remove from the oven.
Reduce the oven temperature to 325F.
Wait until the log has cooled before slicing.
Cut the log crosswise or angled into slices, depending on the size and shape biscotti you like.
Place the biscotti slices on the baking sheets.
Bake for about 12 minutes and flip sides and baking pans from top to bottom of oven, continuing to bake for 12 more minutes or until light golden brown on both sides.
Remove biscotti from oven and cool on metal racks.
Store in airtight container-they will keep for weeks.
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