Mette’s hazelnut biscotti

Mette’s hazelnut biscotti

By
From
Under the Walnut Tree
Makes
70
Photographer
Fanny Bergenström

This is how our Danish aunt Mette always baked her sweet rusks.

Ingredients

Quantity Ingredient
100g hazelnuts
250g butter, at room temperature
200g caster sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
550g plain flour
2 teaspoons baking powder
200ml full-fat milk
1 medium egg

Method

  1. Preheat the oven to 200°C. Roughly chop the hazelnuts, then set aside. Cream the butter, sugar, vanilla and salt until fluffy in a food processor.
  2. Combine the flour and baking powder, and gradually add it to the mixture, alternating with the milk and the egg. Add the chopped hazelnuts. At this point, it’s easier to turn out the dough onto a lightly floured surface and work the hazelnuts into the dough by hand.
  3. Divide the dough into eight pieces. On a lightly floured surface, shape the pieces into lengths, flatten a bit with your hand and place them on baking trays lined with baking paper.
  4. Bake for about 20 minutes. Allow the lengths to cool for 15 minutes or so, and then cut them into roughly 3 cm pieces with a serrated knife. Dry into rusks at 100°C for 1-2 hours.

Variation

  • To make chocolate nut biscotti, follow the recipe above, but when adding the nuts, also add 75 g chopped dark chocolate (70%).
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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