Lately I’ve had a serious hankering for biscotti. It just hit me out of the blue and I haven’t been able to stop thinking about it. Yesterday I finally had time to make some.
I’ve made a number of different biscotti recipes before, and while I’ve liked all of them, the one whose texture charms me the most is this one, a cardamom biscotti from Martha Stewart.
Unlike most biscotti recipes, which are made only with flour, or with a combination of flour and cornmeal, these are made with ground almonds in addition to the flour. While I love that cardamom biscotti recipe, it wasn’t exactly what I was yearning for. So I decided to make something different, but keep the ground almonds in there for texture.
I had some hazelnuts in my pantry, so I thought the nutty combination would hit the spot nicely. I swapped out regular all-purpose flour for whole wheat pastry flour, cut the sugar back a bit and threw in a little bit of cocoa powder to compliment the hazelnuts.