Orange Hazelnut Biscotti
(recipe from Tartine Bakery Cookbook)
- 1/2 cup hazelnuts
- 1/2 cup unsalted butter, very soft
- 3/4 cup sugar
- 2 large eggs
- 1 tsp. anise seeds
- 4 tsp Cointreau (or other orange flavored liqueur)
- 2 tsp. orange zest
- 2 cups, plus 2 tbsp all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
Preheat oven to 350 degrees F. Spread the hazelnuts on a baking sheet. Place in the oven and toast lightly until just fragrant, about 5 minutes. Remove from the oven, place in a kitchen towel for a few minutes. Rub off the skins while the nuts are still warm. Coarsely chop the hazelnuts and set aside. Reduce heat of the oven to 325. Line a baking sheet with parchment paper.
In a mixing bowl, cream butter until light and fluffy with a hand mixer. Slowly add the sugar and beat until light and color and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs and beat until mixture is smooth. Beat in the anise seeds, liqueur and orange zest. Add the flour, baking powder, and salt. Mix until just combined. Stir in chopped nuts.
On a lightly floured surface, dived the dough into two equal parts. Shape each portion into a log about the length of your prepared baking sheet and about 2 inches in diameter. Set the logs on a baking sheet, spacing them about 2 inches apart.
Bake the logs until they are set to the touch and lightly browned on top, about 25 minutes. Let the rolls cool on a wire rack for 5 minutes, then transfer to a cutting board and cut on the diagonal into slices about 2 1/2 inches wide and 1/2 inch thick. Return the slices cut side down to the baking sheet. Bake the cookies until the edges are lightly toasted 5 to 7 minutes longer. Let the cookies cool completely on a wire rack. They will keep in a tightly covered container at room temperature for several weeks.
***This recipe called for an optional egg wash before the first bake. I opted out. I thought it wasn’t necessary, and it worked out fine! ***