Bev Kornides of Boonsboro entered her Bev's Biscotti in The Herald-Mail's 2011 Cookie Exchange contest.
"I'm a food snob, and I like to experiment with basics. Biscotti is a basic recipe. So I perused The Cook's Illustrated Cookbook.
"I found a recipe and threw my flavors in. Orange and hazelnut were a nice flavor combo for the holiday season. You can eat them plain, or dip them in chocolate. People like chocolate, and it makes them good for dipping in coffee."
— Chris Copley, Lifestyle assistant editor
Bev's Biscotti
2 cups whole, raw hazelnuts
2 1/2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
3 eggs
Fresh-grated zest of 1 medium orange
1 tablespoon vanilla
1/2 teaspoon orange extract
For dip:
12-ounce package semisweet chocolate chips
1 tablespoon shortening
In a 375-degree oven, toast hazelnuts for 10 minutes. Remove skins and coarsely chop nuts.
Whisk together flour, baking powder, cinnamon and salt.
In a separate bowl, cream butter and sugar 3 to 4 minutes. Add eggs 1 at a time, beating after each. Beat in orange zest, vanilla and orange extract.
Reduce speed and beat in flour mixture and hazelnuts.
Refrigerate dough for 30 minutes.
Turn dough out and divide in half. Roll each half into a log about 1 1/2 inches in diameter. Place on parchment-lined baking sheet at least 2 inches apart. In a 350-degree oven, bake about 30 minutes.
Allow to cool completely. Reduce oven to 250 degrees.
Cut each log on the diagonal into 1/2-inch slices. Arrange slices cut side down on parchment-lined baking sheet. Bake in oven for 10 minutes.
Let cool completely.
Meanwhile, put chocolate chips and shortening in small pot over low heat. Slowly melt and mix thoroughly.
Dip biscotti halfway in chocolate — dip one end of biscotti or one side — and lay on parchment-lined baking sheet to harden.
— Courtesy of Bev Kornides of Boonsboro
