My mother completely ruined Oreos for me. Seriously…
When I was a kid, my mother never, and I mean NEVER, bought Oreos. We’re talking the stuff of childhood legends here. The boy next store, Joey, used to tell me he’d give me Oreos (which his mom did in fact buy) if I’d kiss him.
They were SO not worth that…
When I headed off to college I was finally empowered to by my own Oreos and eat as many of them as I dang well pleased. Take that Mom!
Only thing is, I didn’t like them. They kind of tasted like junk. I’d spent so many years eating really good, homemade cookies that Oreos, and indeed all pre-packaged, artificially flavored cookies with a two year shelf life, taste completely revolting to me.
Thank you Mom!
This applies equally across the board to all store bought cookies (except for Keebler Deluxe Grahams– which if you stick in the freezer are the cookie equivalent of crack), especially biscotti. I don’t know why companies think they need to be so hard they break your teeth for them to be dunkable. So not cool…
And like my quest for the perfect scone, I was on a mission to find a biscotti that was somehow moist and crunchy enough to be perfectly suited for dunking all at the same time. Like a great cookie oxymoron, I know.
Luckily, I’m a genius. Or else I just have way too much time on my hands… Don’t judge.
I’ve finally done it – biscotti heaven. Slightly soft and moist on the inside, crispy on the outside, and perfect alongside your favorite cup of joe. I’ve already eaten four of them today. Again, don’t judge…
Dark Chocolate and Hazelnut Biscotti
2 oz. dark chocolate
¾ c. sugar
½ c. butter, softened
1 tsp. vanilla
1 ½ c. all purpose flour
½ hazelnut or almond flour*
2 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
½ c. toasted hazelnuts, finely chopped
Grind chocolate and sugar in a food processor until fine.
In the bowl of a mixer fitted with a paddle attachment, cream together butter and chocolate and sugar mixture. Add eggs and vanilla, and blend well. Mix in flour, hazelnut or almond flour, baking powder, salt, and cinnamon until evenly incorporated.
Divide dough into two equal parts and shape each half into a log wrapped in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat and set aside.
Shape dough into two 12” x 2 ½” rectangles on prepared sheet.
Bake 18-22 minutes until set and the edges are VERY light golden brown.
Remove from oven and cool 5-10 minutes, until firm enough to move.
Slice into ½” slices and return to baking sheet.
Bake 5-7 minutes longer. Remove from oven and cool on cooling rack.
*Notes: Hazelnut flour can be a little hard to find sometimes and often costs an arm and a leg when you do find it. You can certainly make your own (for directions, check out this article on Grinding Your Own Flours and Grains on Good Life Eats), or feel free to substitute almond flour or an additional 1/2 cup of all-purpose flour.