Hazelnut and Almond Biscotti

Cooking Instructions

Preheat an oven to 350 degrees F. Oil 2 baking sheets with olive oil.

In a heavy skillet over medium heat, combine the almonds and hazelnuts and toast, shaking the pan continuously, until fragrant, 1 to 2 minutes. Transfer the nuts to a food processor and pulse to break them up and release their flavor. Alternatively, chop by hand. Place in a large bowl.

Using the medium holes of a grater, remove the zest from the oranges and add to the nuts. Add the flour, sugar, baking powder, baking soda, and salt and mix with a wooden spoon. Then add the whole eggs, egg yolks, vanilla, and olive oil to the bowl and mix well.

Transfer the dough to a floured work surface and divide it into 4 equal portions. Using your palms, shape each portion into a log 10 inches long and 2 inches in diameter. Lay the logs lengthwise on the prepared baking sheets, leaving at least 2 inches between the logs. Do not crowd them as they will spread a little during baking. With the palm of your hand, flatten the logs slightly.

Bake until barely firm to the touch, about 25 minutes. Remove from the oven and let cool for 15 minutes. Using a large metal spatula, transfer to a cutting board. Cut the logs on the diagonal into slices 1-1/2 inches thick. Return to the baking sheets cut side down. Return to the oven.

Reduce the heat to 325 degrees F and bake until firm and almost crisp, 10 to 15 minutes longer. Transfer to wire racks to cool. The cookies will keep for a few weeks in an airtight container.

Wine Pairing(s)

Baronia del Montsant Flor d'Englora ''Negre Jove''

Prado Rey 'Crianza' Ribera del Duero

Viñas del Cenit 'Venta Mazzaron' Tempranillo

Rotllan Torra Tirant

Callejo Meses en Barrica

Rug Vino Horizonte de Exopto

Acustic Brao 'Vinyes Velles'

Bodegas Vega Sicilia 'Valbuena' Ribera del Duero

Luis Gurpegui Muga 'Primi' Rioja

Cellers del Roure 'Les Alcusses' Red