Barbara’s Crunchy Biscotti

January is a time for hot drinks and crunchy biscotti. In my book, The Accidental Baker, a cake for every crisis, I list 2 versions of this popular addition to your morning coffee. Here is one version using whole Hazel nuts.

Crunchy Biscotti

Oven 325 ºF 30-40 minutes plus extra baking time.

  • 2 1/2   cups all purpose flour
  • 3/4 cup yellow cornmeal, fine grind
  • 3/4 cup brown sugar
  • 1 1/2 Tb. lemon zest
  • 1 Tb orange zest
  • 2 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • 2 eggs
  • 1/2 cup water
  • 1 tsp. vanilla
  • 1/4 cup orange marmalade
  • 11/4  cups whole, toasted hazelnuts
  • 1/2 cup golden raisins
  1. Method
  2. Spray 2 sheet pans 11×17, set aside.
  3. Whisk flour, cornmeal, baking powder, brown sugar ,zests and salt.
  4. In a medium bowl, whisk eggs, water, marmalade and vanilla.
  5. Stir in wet ingredients, hazelnuts and raisins. Batter will be sticky.
  6. Flour counter, turn out dough and mix by hand and shape into 2 logs, 17″ long.
  7. Set logs on 1 sheet pan, press tops to flatten slightly.
  8. Bake 40 minutes in middle of oven. Do not over bake, but just starting to hold together..
  9. Remove to a rack and when cool enough to handle, cut slices on a short diagonal, about 1/3 “thick.
  10. Place pieces flat on 2 sheet pans, to bake a second time.
  11. Turn pieces at 15 minutes and bake other side 15 minutes more.
  12. Store in air tight container: serve with coffee or use on hors d’oeuvre tray with added toppings of your choice.


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