Biscotti With Caramelized Hazelnuts
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
42
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Hazelnut1 cup
Granulated Sugar3
Eggs1 tsp
Almond Extract1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Ground Cinnamon1 cups
Lemon Juice (strained)Directions:
1
Lower the heat and keep your eye on the sugar as it melts and begins to turn brown
2
Watch how to make this recipe
3
Preheat the oven to 350 degrees F
4
Arrange the hazelnuts in a single layer on a silicon pad lined baking sheet
5
Put the tray in the center of the oven and cook until a little past light brown, 8 to 10 minutes
6
Set aside to cool
7
Heat a large, stainless steel pan on medium heat
8
Make sure the pan is dry and clean to avoid any impurities or water affecting the caramel you are about to make
9
Add the sugar
10
Shake the pan slightly to distribute the sugar in an even layer on the bottom of the pan
11
Lift the pan and swirl the sugar around from time to time as it melts
12
Do not stir with any utensils
13
Any impurities on the utensil could also disturb the sugar as it melts
14
* Prepare a baking sheet lined a silicon mat or parchment paper
15
Spray a layer of nonstick spray on the parchment, if using
16
Set aside
17
When the hazelnuts cool slightly and the caramel is a light brown, use a clean spoon to stir the hazelnuts into the caramel
18
Spray the spoon with nonstick spray so that the sugar doesn't stick to the end of the spoon as you work
19
Stir the nuts, coating them with the sugar
20
Use the spoon to scoop out the hazelnuts and spread them on to the lined baking sheet
21
Spread them as best you can without creating big clumps
22
Sprinkle with a touch of salt
23
Set aside to cool
24
In a medium bowl, whisk together the eggs, almond extract and the lemon zest
25
Set aside
26
In another bowl, sift together the 1/4 teaspoon kosher salt, flour, baking powder, baking soda and cinnamon
27
Set aside
28
Stir the flour into the egg mixture
29
Use your hands to finish combining the wet and dry ingredients
30
Break apart and roughly chop the hazelnuts and gently work half of them into the dough
31
Reserve remaining half for snacking
32
Prepare a baking sheet lined with parchment paper and lightly spray with cooking spray
33
Divide the dough into 2 equal parts
34
Using your hands, turn the dough out onto a lightly floured flat surface
35
Form each half of the dough into a loaf-like shape about 2 inches wide and about 12 inches long
36
They should look like 2 loaves of bread
37
Carefully arrange the 2 loaves, side by side, on the baking sheet
38
For optimum baking, leave as much space as possible between the loaves
39
Put the baking sheet in the center of the oven and bake, undisturbed, for 25 to 30 minutes
40
The dough should be light brown and may rise a little as it cooks
41
Remove from the oven and put onto a flat surface to cool
42
Turn the oven off
43
Once cooled, using a serrated knife, gently saw the loaf into 1/2-inch thick slices, cut on an angle
44
Arrange the slices on the baking sheet, cut sides up, in a single layer
45
There should be a little space between each slice
46
It will almost feel like the loaves are 2 puzzles that you take apart by cutting and then put back together on the baking sheet
47
Return the baking sheet to the oven
48
Allow them to sit in the oven for 10 minutes
49
This will cause the biscotti to firm up and toast, but only ever so slightly
50
Remove from the oven and cool
51
Serve with lemon curd
52
In a large, stainless steel pot, whisk together the eggs, granulated sugar, lemon zest and orange zest
53
Continue to whisk until the mixture lightens in color, 2 to 3 minutes
54
Whisk in the lemon juice and orange juice
55
Put the pot over low heat and cook and stir constantly, until the mixture starts to thicken
56
Take care to scrape the sides of the pot so the curd doesnt form a crust on the edges or scorch as it cooks
57
After a few minutes, start gradually whisking in the slices of butter
58
When all of the butter is integrated, remove the pot from the heat
59
Transfer the curd to another bowl to cool, then cover it tightly with a layer of plastic wrap
60
The plastic should be placed directly on top of the curd to prevent a skin from forming as it cools
61
Serve in a bowl alongside the biscotti for dunking or spreading on the biscotti like jam
62
Yield: about 1 to 1 1/2 cups curd Prep Time: 10 minutes Cook Time: 10 minutes Inactive Prep Time: 30 minutes Ease of preparation: easy