These biscotti are crunchy and packed full of filling so that you get a little something in every bite. Take a break and enjoy them with a cup of coffee or tea at any time of day and they’ll instantly put a smile on your face.
Yields anywhere between 20-24 biscotti.
Preheat the oven to 400°F. Place 2 cups of hazelnuts on a parchment lined baking sheet and roast 5 minutes, stirring once to make sure they don’t burn.
Let the hazelnuts cool 3-4 minutes before wrapping them in a clean tea/kitchen towel. Rub at the vigorously until most of the peels come off. Set aside while you make your caramel.
Line a baking sheet with parchment paper or wax paper. Evenly coat the bottom of a large saucepan with your sugars and place over medium heat. Watch carefully as the sugar begins to melt around the edges. As it melts, occasionally swirl the saucepan to help it melt more evenly. Once the caramel reaches a dark amber color, remove it from the heat.
Immediately stir in your hazelnuts and pour the mixture onto your lined baking sheet. The caramel will be hot, so if you want to spread it out a bit use a spatula or the edge of your saucepan. The mixture will harden and cool fairly quickly.
Once cooled, break the mixture up with a rolling pin so that you have large chunks of caramelized hazelnuts. Set aside.
Orange, Caramelized Hazelnut, and Toffee Biscotti
Preheat the oven to 350°F and line a large baking sheet (or two smaller ones if that’s what you have) with parchment paper.
In the bowl of a stand mixer, combine your oil and sugar. Mix about 2-3 minutes until your sugar is a pale yellow/green and fluffy.
In the meantime, whisk together your flour, baking powder, and orange zest.
Add eggs one at a time, followed by your extracts, mixing to combine between each.
Add your fillings and then your dry ingredients, making sure not to over mix.
Shape your dough into two equal sized logs (about 12in x 2.5in). With all the fillings, you might have to use your hands to create the shape and keep everything in place.
Bake 35-40 minutes. Remove from the oven and let the logs cool on the baking sheet about 10 minutes.
Reduce your oven to 300°F. Transfer your logs to a cutting board and, with a serrated knife, slice on a diagonal. Your slices should be about 1/2 inch in width.
Line up your sliced biscotti on the parchment lined baking sheet and put them back n the oven about 15-20 minutes (there’s no need to flip them while baking).
Remove the biscotti from the oven and let them cool on a baking sheet. Make a cup of coffee or tea, sit down with a good book or movie, and enjoy!
Recipe Notes
These should keep for about a week in an air-tight, sealed container.