Classic Hazelnut Biscotti

Ingredients

For the recipe

• 150 g raw blanched hazelnuts, weighed before toasting
• 300 g plain all-purpose flour (approximately 2 1/2 US cups)
• 175 g fine white granulated sugar or caster sugar
• 1 1/2 teaspoons baking powder (6 g)
• 1/4 teaspoon fine salt
• 3 large eggs, approximately 150 g without shells, at room temperature
• 1 teaspoon vanilla extract (5 ml)
• 1 teaspoon finely grated orange zest (approximately 2 g), orange part only
• Up to 10 ml water, only if needed to bring a dry dough together

Instructions

1. Heat the oven to 160°C / 320°F conventional, or 140°C / 285°F fan. Spread the hazelnuts in one layer on a small baking tray. Set out a large baking sheet, approximately 33 x 46 cm / 13 x 18 inches, and line it with baking parchment for the biscotti.
2. Toast the hazelnuts for approximately 10-14 minutes, using 12 minutes as a planning estimate, and stir once halfway through. They should smell fragrant and look lightly golden. Transfer to a plate and cool for approximately 15 minutes, then chop into rough quarters and smaller pieces. Avoid leaving many whole nuts, which can make the baked logs harder to slice cleanly.
3. Increase the oven to 170°C / 340°F conventional, or 150°C / 300°F fan. Position a rack in the centre and make sure the lined large baking sheet is ready.
4. Whisk the flour, baking powder and salt together in a medium bowl until evenly mixed.
5. In a large bowl, whisk the eggs and sugar for approximately 1-2 minutes until smooth and slightly foamy. Whisk in the vanilla and orange zest. The mixture does not need to form a thick ribbon.
6. Add the dry ingredients in two additions, folding with a sturdy spatula. Add the cooled chopped hazelnuts with the second addition and continue folding until no dry flour pockets remain. The dough should be firm and slightly sticky. If it remains crumbly after pressing it together, add the optional water 1 teaspoon at a time, using only enough to form a cohesive dough.
7. Leave the dough to rest for 5 minutes so the flour can absorb the moisture. Turn it onto the lined baking sheet and divide into two equal portions, approximately 395 g each before any optional water is added.
8. With lightly damp hands, shape each portion into an even log approximately 30 cm long, 6 cm wide and 2 cm high. Keep the logs at least 8 cm apart and a few centimetres away from the tray edges. Smooth the surfaces gently without compressing the dough heavily.
9. Bake both logs together for approximately 28-32 minutes, using 30 minutes as a planning estimate. The tops should be lightly golden and feel set, with firm edges. Small surface cracks are normal. A thin knife inserted into the thickest centre should not bring out sticky, raw dough.
10. Remove the tray and reduce the oven to 150°C / 300°F conventional, or 130°C / 265°F fan. Leave the logs on the tray for approximately 20 minutes, until warm and firm enough to handle. Do not try to slice them while piping hot, but avoid waiting until they are completely cold and hard.
11. Transfer one log at a time to a board, supporting it underneath. Use a sharp serrated knife with a gentle sawing motion to cut each log crosswise into 15 pieces, approximately 2 cm thick. Keep the knife upright and support the log with your free hand. Include the end pieces so the full recipe makes 30 biscotti.
12. Arrange all 30 pieces cut-side down on the lined large baking sheet, leaving approximately 1 cm between them. The slices should lie in one layer rather than overlap.
13. Return the tray to the lower-temperature oven and bake for 15 minutes. Carefully turn every biscotto onto its other cut side and rotate the tray for even drying.
14. Bake for another 12-18 minutes, using 15 minutes as a planning estimate, until the cut surfaces feel dry and the edges are lightly golden. A sample piece cooled for 5 minutes should break with a dry centre rather than bend around a soft strip. If needed, give the remaining biscotti another 3-5 minutes at the same temperature.
15. Move the biscotti to a wire rack and cool completely, approximately 30 minutes. They will become firmer as they cool. Leave them uncovered during this stage so escaping steam does not soften the surfaces.
16. Store the completely cooled biscotti in an airtight container in a cool, dry place. Serve one biscuit per portion, with coffee or tea if desired. Keep all 30 pieces, including the slightly smaller ends, when dividing the batch for the stated nutrition estimate.