I’ve been such a post slacker since going on vacation! We had blast in Vegas, and Southern California. We saw our first Circ show, which was amazing, visited the Hoover Dam, went to an awesome zoo with the cutest baby giraffe, and went to a bunch of awesome restaurants along the way. There was also no skipping a trip or two to In-N-Out Burger while we were there; it just wouldn’t have been right to miss out on that double double animal style. The only bummer of the entire trip was that I left my iPad on the plane and it most certainly made someone else’s day because I haven’t gotten it back (I’m still kicking myself over it). But despite the glitz, glam, and retreat from the usual every day stuff, it is nice to be back to the norm, and finally back to posting.
I love making biscotti; they generally last longer than your typical cookie, and they freeze really well too. These babies can be stored in an airtight for up to two weeks!
The hazelnut and orange zest is really delicious, but you could also swap out the hazelnuts with almonds. I left the skins on my hazelnuts after roasting and chopping; I didn’t find them offensive (they didn’t get over toasted) and actually added some pretty flecks to the finished cookie. If you would prefer to remove the skins, feel free.
Just look at that color difference after the second bake; lovely!
This is an America’s Test Kitchen/Cooks Illustrated recipe, and I cannot tell you how much I enjoy them! Here’s a few other recipes of theirs that I’ve featured on Heather Homemade…Classic Mac Salad Bread Stuffing with Bacon, Apples, Sage and Caramelized Onions Molasses Spice Cookies Baklava Browned Butter Brown Sugar Cookies
Orange-Hazelnut BiscottiAdapted, slightly, from Cooks Illustrated 2 cups (10 ounces) of unbleached all-purpose flour 1 teaspoon of baking powder 1/4 teaspoon of salt 4 tablespoons of unsalted butter, 1/2 stick, softened but still cool 1 cup (7 ounces) of sugar 2 eggs 1/2 teaspoon of vanilla extract 1/4 teaspoon of almond extract 3/4 cup whole hazelnuts with skins, toasted, cooled and chopped coarse 2 tablespoons of orange zest (from 1 orange), minced
Pre-heat oven to 350 degrees; line a baking sheet with parchment paper (or use non-stick cooking spray).
Whisk dry ingredients in a medium-sized bowl and set aside.
In a separate large bowl, cream the butter and sugar until light and smooth (about 2 minutes) either by hand or with an electric hand mixer. Add eggs, one at a time, mixing to combine, and then add in the vanilla and almond extracts. With spoon, stir in hazelnuts and orange zest. Sprinkle dry ingredients over the batter, and fold in gently, until just mixed.
Divide the dough in half and turn each portion out onto the prepared baking sheet. Using floured hands, shape each mound into a 13-inch by 2-inch loaf making sure to work quickly. Leave about 3-inches of space between the loaves on the baking sheet. Pat loaves smooth. Bake about 35 minutes, or until just starting to crack, rotating the pan half way through baking. Remove from oven to wire rack to cool for 10 minutes.
Lower the oven to 325 degrees. Transfer cooled loaves to a cutting board (a wide metal spatula will work best). Cut diagonally with a serrated knife into 3/8-inch slices. Lay slices 1/2-inch apart on baking sheet (cut side up) and return to oven to finish baking. Bake for about 15 minutes, flipping cookies over once, until crisp and golden on both sides. Remove from oven and transfer to wire rack to cool completely.
Cookies can be stored in an airtight container for up to two weeks.