Everywhere I look I see ads for Pumpkin Spice as fall starts to settle in. As the outdoor temperature cools off, I like to do some baking. Even though we have air conditioning, doing a lot of baking in warmer weather somehow still seems wrong.
I also know that with the approach of cooler weather, we tend to start drinking more hot beverages. Nothing goes better with a hot drink than biscotti.
I decided to make a biscotti similar to the traditional almond biscotti I often make but with a fall flavour.
I was at Costco recently and saw a bag of hazelnuts for a reasonable price so I decided to buy them with the idea of using them in some biscotti. I once picked hazelnuts in Saskatchewan, shelled them and used them in some baking. I had forgotten how much of a pain it is to remove the skin. I tried the method of baking them as I wanted them toasted, putting them in a towel to steam and rubbing to remove the skin. This method does not work well. I saw another method of boiling 1 cup of untoasted hazelnuts in 2 cups of water with 3 Tbsp of baking soda for 3 minutes. I have more hazelnuts that I did not toast so I will be trying the boiling method with them.
Here is the recipe. Feel free to use a different toasted nut like pecans or almonds.
Fall Spiced Biscotti
Ingredients
3 cups flour
1 cup brown sugar
1/2 cup granulated sugar
1.5 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
4 eggs + 1 egg white for egg wash
6 Tbsp butter melted
3 Tbsp water
1 cup chopped hazelnuts toasted
2/3 cup skor bits
Directions
Preheat oven to 325°.
In a large bowl combine flour, sugars, baking powder, salt and spices.
Beat eggs together then stir into dry ingredients. Gradually add melted butter, stir to combine. Add water, 1 Tbsp of water at a time until dough holds together and resembles a moist cookie dough.
Stir in the nuts and Skor bits.
Using a spatula, divide the dough into four and scoop it onto two parchment lined cookie sheets to make four loaves. The dough will be slightly sticky so it is best to form loaves with floured fingers. Try to make the loaves as evenly sized as possible. Brush with an egg white mixed with 2 Tbsp of water. Keep the remaining egg wash for later.
Bake at 325° for 25-30 minutes until the top of the loaves appears dry.
Cool in pans for 15 minutes.
Transfer loaves one by one to cutting board and slice into 1/2 inch slices. Place slices back onto cookie sheets lying flat. Brush the tops of the slices with the egg wash. Bake for 10 min. Flip the slices over and brush again. Bake for 10 min more.
Let them cool and place them in an airtight container.
Enjoy this biscotti with your favourite hot beverage.
It does take a bit of time to make this recipe but it is a perfect afternoon snack for any fall day.
That sounds so tempting!