I saw something on Pinterest once that said, “Sometimes I look forward to going to bed at night because I know that when I wake up, I get coffee.” So, apparently, I’m not alone. Please tell me you’ve thought the same!
Coffee is more than just that cup I grab in the morning. I really enjoy trying new brewing and grinding methods and comparing tastes. I will say, my first cup of the day does need to be fast…and easy. Once I’ve woken up a bit, it’s fun to experiment! By the afternoon, I like to take a moment to myself, linger over enjoying the process and pair my perfect cup of coffee with something like this biscotti. Because, you know, that cup of coffee just looks so lonely without biscotti, right?
This recipe is based on the authentic preparation of biscotti that doesn’t involve any butter at all. This is truly biscotti made for dunking. It’s got a wonderful crunchy texture that holds up to a cup of hot coffee, tea or a glass of milk. I’ve been creating variations of this recipe for years, so feel free to create your own version using this recipe as a guide.
Since it’s the gift-giving season and, well, I do have this blog to voice my thoughts…I figured this could be the perfect way to drop some hints to my family. I don’t know…maybe we can think of this as my own personal wish list? I’ve teamed up with Kitchen Aid to give you all some great gift ideas for those design-conscious coffee-lovers in your lives. Kitchen Aid has some new and really beautiful brewing methods. I think the hardest part may be choosing just one.
Do you have a favorite? They are all so beautiful, but I’m pretty sure I saw my name all over the siphon brewer. Did you see that too?
Hazelnut Almond Biscotti
- 1 2/3 cup whole wheat pastry flour whisk before measuring
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1/2 cup granulated sugar or coconut palm sugar
- 1/3 cup whole hazelnuts
- 1/3 cup whole almonds
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
- Preheat your oven to 300 degrees.
- Line a baking sheet with parchment.
- In a large bowl, whisk together the flour, baking soda and salt. Set aside.
- In a medium bowl, whisk together the eggs, vanilla extract, almond extract and sugar until a bit fluffy.
- Pour the egg mixture over the flour mixture. Add the nuts, cranberries and raisins. Mix to combine.
- Divide the dough in half. On a floured surface with floured hands, roll the halves into two logs about 12 inches long. The dough will be sticky, so keep your hands floured.
- Place the logs onto the baking sheet and bake for 35 minutes.
- Remove from the oven and cool on a baking rack for just 10 minutes.
- Slice the logs diagonally into 1/2 inch slices. Place the slices back onto the baking sheet. You may need an additional sheet as well.
- Bake the biscotti at 300 degrees for 20 to 25 minutes.
- Remove from the oven and allow to cool completely on a baking rack.
For more details visit…