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