Alright. I don't exactly know how it is already December, BUT I do know that the holidays=cookie season. And hot beverage season. So naturally, biscotti rank high on my cookie list. Nothing is as satisfying as dunking a crunchy, nutty cookie into a hot cup of coffee (or whatever your hot beverage of choice is!).
I don't know about you, but, anytime during the day I can mentally and physically slow down enough to sit, make coffee or tea, and enjoy a treat is something I cherish. And even if you cannot manage to do this exact ritual, or don't need the sugar/caffeiene rush, I think it is healthy to slow down during the day, take some deep breaths, and focus on the present. For December, I am making this practice one of my values for the month. Whether I will choose to do this before going to work amidst my morning routine, mid-day during work, or when I get home, I want to get back into expressing gratitude and being present each day (even if it is just for 5 minutes!). Because really, I think being a sane, grateful and kind person is a valuable gift we can give to the people in our lives, and our world at large, especially during the often stressful, emotional and hectic holiday season. Now, back to cookies! To be perfectly honest, this was my first ever batch of non-anise seed studded biscotti. Not going to lie, it felt a liiiittle like betrayal. My go-to recipe is from my Aunt (which she got from her mother-in-law, who is from Italian stock), and I have many fond memories of coming home after school, and being elated when seeing a small container of the golden crusted, anise seed studded cookies. Not too sweet, super crunchy, speckled with little bursts of black licorice from the anise seeds that would inevitably get stuck in your teeth, where they would hide as flavor bombs well after you were done munching. A perfect after school snack, I could easily munch down 3 or 4 of these treats while procrastinating on getting started with my homework (because eating biscotti > doing homework).
But I realize that anise can be a polarizing flavor. When anise is invited to the holiday party, you know damn well that it will be staying for a while. Get out of the way, because anise likes to party-invading the dance floor, drinking all the holiday punch, and making a scene. And who drank the last of the egg nog? You bet your ass that it was anise. The presence of anise, strong and pronounced, is known immediately, and understandably, not everyone cares for this. Enter: a plays-well-with-others, even-tempered orange and hazelnut character, mellowed with vanilla and bourbon. I was extremely happy with the results after tweaking an Alice Medrich recipe to my liking (from "Chew Gooey Crispy Crunch Melt-In-Your-Mouth Cookies"): the crunch factor and texture were spot-on, the flavors were well balanced, and the test of dunking a biscotto into a hot foamy latte passed with flying colors (and don't worry, I verified this seveal times for research purposes). Beyond being delicious treats to savor alone, or with a mug of hot-something, biscotti of any variety are ideal for the holidays: they keep very well, growing crunchier as they sit (put them in a pretty container on your counter next to your coffee maker); they also ship with ease, and travel like champions, so are perfect for sending to people you love around the holidays (and I don't think any sane host/hostess would turn down a tin of biscotti as a thank-you gift!). Simply put: make a big batch, store them in the freezer or on the counter in an air-tight container or jar, then share and enjoy! Notes: while the hazelnut flavor is amazing, I realize finding good quality raw hazelnuts to toast at home is a challenge at times, so substituting your favorite raw nut of choice, and freshly toasting at home, would be perfectly acceptable. Walnuts, almonds, pistachios, and even pecans, would work here (or heck, try a combination!). They key, as I mentionted, is to freshly toast raw nuts to ensure optiumum freshness and flavor. Using your discretion based on what type of nut you use, adapt which extracts and booze to use in the recipe, but please strive to use pure extracts, and booze that you would actually drink (i.e. no Fleishmann's here!). I favor a high quality vanilla extract, and am working through a bottle of Four Roses Single Barrel. Rum, Drambuie, Frangelico, Brandy and Sambucca are all worthy contenders, based on your preferences for booze. In addition, seek out high quality extracts, reading ingredient labels to make sure no corn syrup or other nasty additives are present. And lastly, yes, the orange zest would be completely adaptable to another type of citrus zest (lemon! lime! bergamot!), but is also completely optional if you get right down to it. One could also sneak in some finely chopped dark chocolate as well to this recipe! But truly, the orange/hazelnut/bourbon combination is a winner for sure.
Orange & Hazelnut Biscotti // makes 15-18 larger 4" to 6" long cookies, or 24 smaller 2" to 3" long cookies //
- 1 heaping cup whole hazelnuts, or nut of choice, freshly toasted
- 1 cup (4.5 oz) unbleached all purpose flour*
- 1 cup (4.5 oz) spelt flour*
- 1 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp freshly grated nutmeg
- 1 cup (7 oz) sugar
- zest of 1 orange, or citrus of choice, organic if possible
- 4 TB melted butter, or 4 TB extra virgin olive oil
- 3 large eggs
- 2 TB bourbon, or booze of choice
- 2 tsp vanilla extract, or extract of choice
*feel free to use either 100% all purpose flour OR 100% spelt flour, or a combination as noted
1. Preheat oven to 350F. Spread nuts on a parchment or silpat lined baking sheet. Toast nuts until fragrant, about 7-10 minutes. If using hazelnuts, after toasting, transfer slightly cooled nuts to a kitchen towel, wrap, and begin to rub the skins off by massaging the hazelnuts in the towel. Shake partially skinned hazelnuts into a colander, rub together with hands to get remaining skins off.
2. Transfer skinned nuts into bowl of food processor, and process into a coarse meal. Alternatively, coarsely chop nuts with a sharp knife.
3. In a large bowl, sift the flour, baking powder, sea salt and nutmeg. Add chopped nuts and stir to combine.
4. In another large bowl, combine the sugar and the orange zest. Rub together to work the oils out of the orange zest until the sugar is moist and fragrant with the orange oil. Whisk in the eggs, one at a time, followed by the melted butter or olive oil, and then finally whisk in the booze and extracts.
5. Pour the wet mixture over the dry mixture with the chopped nuts. Stir until a moist, thick and sticky batter is formed. Using lightly oiled or moistened hands, turn the batter out onto a an oiled parchment or silpat lined baking sheet. Form the batter into a long rectangle of even thickness that is 12"-14" long and 4"-5" wide, using the larger measurements for smaller, shorter cookies.
6. Bake the rectangle for 45-50 minutes, until firm to the touch and dry in appearance. Allow the log to cool for 15-30 minutes, until cool to touch, and then slice using a serratd knife into 1/2" to 1" thick slices. If desired, cut on a bias or a diagonal. Place sliced biscotto back onto the baking sheet, and return to the oven for the second bake for 40-55 minutes, flipping the cookies halfway through baking, until golden brown. Allow to cool, and then store in airtight containers at room temperature or in the freezer.