In the last several weeks, I packed up my life in Boston and drove across America with le fiancé and a U Haul. Writing my first post upon return has been more difficult than expected. I tried writing about the neighborhood I left behind, the friends I made in Boston, the events of the (SIX DAY) drive, the first week of post-urban shock, or even the developing culinary scene here in Waco.
Instead, I offer a tribute to you, former Roomz II–biscotti.
“It’s French for twice-baked!” -_- Oh, wait…
Months ago, the Roomz II misunderstood the way this food blog works. After leaving a comment asking about the best biscotti recipes, Roomz II thought he was owed not only a post detailing said recipe, but also a batch of said biscotti made by–guess who–yours truly.
Well, I guess I’m a softy. After only a few months of his badgering, I caved. All I did was nearly replicate the original recipe I suggested (cough). I only ask one thing in return. Well, two. Revive the Crandlecakes Zen Garden each spring, and help me sell my snow tires on Craigslist. Deal? Miss you both, Roomzes.
Chocolate Hazelnut Biscotti
Adapted from David Lebovitz
(I used hazelnuts instead of almonds and sliced my biscotti thicker than his.)
Makes many, many cookies.
2 cups flour
¾ cups cocoa powder (Mr. Lebovitz suggests high quality cocoa powder, and so do I. That said, I used the stuff from Trader Joe’s, and ⅓ of the biscotti were gone within 6 hours.)
1 teaspoon baking soda
¼ teaspoon salt
3 large eggs, room temp
1 cup sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup hazelnuts, toasted, skins removed, coarsely chopped (Toast in a dry skillet, then roll together as skins fall away.)
¾ cups chocolate chips
1 large egg
2 Tablespoons turbinado sugar
Oven 350 F
1. Sift together flour, cocoa powder, baking soda, and salt.
2. In a large separate bowl, beat eggs, sugar, and vanilla and almond extracts. Stir the dry ingredients into the egg mixture until incorporated. Add hazelnuts and chocolate chips.
3. Turn out the dough onto a floured surface. Divide the dough in half and roll into two logs. Brush with remaining egg and sprinkle with sugar.
4. FIRST BAKE! Bake logs for 25 minutes.
5. Let cool 15 minutes. Transfer logs to a cutting board and use a bread knife to slice cookies on the bias in ½-inch to 1-inch slices. Lay cut-side down on cooking sheet and…
6. SECOND BAKE! Bake for 20-30 minutes, flipping halfway through. Check frequently so that cookies are firm but not burnt, of course.
7. Enjoy warm or room temp. Once cool, seal in containers, where they can keep for ages (weeks), if your roommates don’t eat them all in two days. 🙂