I have always dreamed of biscotti where all the flavors are cohesive but every bite offers something slightly different, a texture change and a nuance. I want every bite to be equally exciting. I want to dunk it in coffee. I want to spread ice cream on it as if it were jam on a slice of nutty toast. No biscotti are right to me unless they include nuts. The nut flavors melding with the butter make it such a good cookie.
1/4 cup unsalted butter, softened
1 tablespoon grated lemon zest
3/4 cup sugar
2 large eggs
1 2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cupFisher® Whole Almonds plus 1/3 cup chopped almonds for garnish, if desired
1/3 cupFisher® Pecans
1/3 cupFisher® Walnuts
1 cup chocolate chips, optional
Preheat oven to 350ºF
Make the dough: In the bowl of a mixer fitted with the paddle attachment, beat the butter, lemon zest and sugar together on medium speed until combined. Add the eggs, beating until they are fully incorporated, scraping the bowl as needed, until the mixture is light and fluffy. Remove the bowl from the mixer and gently stir in the flour, baking powder and salt. Stir in the nuts.
Form and bake the dough: Transfer the dough to a lightly floured flat surface and roll it into a log about 10 to 12 inches long. Gently transfer the log to a greased baking sheet, press down slightly so the log is about 3 inches wide and place in the oven. Bake 22 to 25 minutes. The outside should be lightly browned, and the dough should feel firm to the touch. Transfer back to the flat surface and cool 15 to 20 minutes.
Slice and bake: Use a serrated knife to cut the dough into ½-inch slices. Use a sawing motion so the cookies don’t break as you cut. Arrange the biscotti in a single layer but close together on the baking sheet. Lower the oven to 325•F and bake 13 to 15 minutes on each side or until browned and the cookies have dried out. Cool.
Place chocolate chips in a microwave-safe dish. Heat on high for 1 minute, stirring after 30 seconds. If chocolate is not melted, microwave for 15 seconds at a time, stirring until melted. Dip one end of each biscotti in chocolate and then top with nuts. Refrigerate for 5 minutes or until the chocolate has set.