Nothing says love of life more than good food and a good sense of humor. Jo tapped into both, and so in honor of her, here’s one of my favorite biscotti recipes.
Espresso Hazelnut Biscotti
2/3 C. blanched hazelnuts
3 large eggs
2 TBS instant espresso powder
2 C. flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 C. butter
1 C. sugar, plus more for sprinkling
2 tsp coffee extract or vanilla extract
3 oz semisweet chocolate chips
Preheat oven to 350. Toast hazelnuts, tossing until golden brown. (Keep an eye on these. They can burn if not watched.) 8-10 minutes. Cool, then coarsely chop. Reduce oven to 325.
Separate yolk from one egg over small bowl and catch the white. Place yolk in another small bowl. Set egg white aside for brushing. Crack remaining two eggs in bowl with yolk. Add espresso powder and dissolve.
Whisk flour baking powder and salt in a medium bowl. On medium speed beat butter and 1 C. sugar about 2 minutes. Scrape down sides of bowl, add egg yolk mixture in coffee extract to combine.
Add dry ingredients and mix on ow speed to combine. Add hazelnuts and chocolate and mix to evenly distribute.
Divide dough into 2 even pieces on parchment-lined baking sheets. Shape into 5″ squares, 1″ thick. Beat reserved egg white and brush over the loaves. Won’t need all of it. Sprinkle generously with sugar.
Bake loaves, rotating baking sheets top to bottom and front to back halfway through until firm in the center and starting to crisp at edges 30-30 min. (I did for a shorter time.) They will spread, so give them space.
Transer loaves to cutting board. With serrated knife, slice 1/2″ thick. Arrange biscotti cut side down on baking sheets and bake, rotating baking sheets top to bottom and front to back half way through, until dry and crisp, 30-35 minutes. Cool.
Can be baked 1 week ahead. Store in an airtight container, or freeze. However, these disappear so fast that you won’t have to worry about storing them.
To find other great recipes and some kind words about Jo, here’s the LINK.
Hilary Melton-Butcher says
Hi Lee – they sound really good … and I could do with a couple now … it’s cold and miserable here! And I’m sure Jo would have loved them too … she did enjoy her recipes … they also sound excellent for picnics or camping … thanks for the info on making them … all the best – Hillary
Al Diaz says
This is the second recipe for biscotti I’ve seen and it sounds really great. I should try it. I didn’t even know the biscotti but now I’m all up for one or two hundred, barely a light snack for a dragon. Thanks for the recipe. Dragon Hugs!
Liz A. says
Looks like a great recipe.
Alex J. Cavanaugh says
Never knew how biscotti was made. Bravo to those who attempt it.
Nice to see so many posting recipes for Jo.
C. Lee McKenzie says
I used to only make biscotti at holidays, but since this Covid business I’ve become the biscotti maven. I now have about ten variations on my basic recipe. My family is never going back to holiday’s only biscotti.
Elephants Child says
Thank you.
I am really, really pleased to see the outpouring of love and respect for Jo. I hope (but doubt) that she knew just how much and how widely she was valued.
C. Lee McKenzie says
That is too bad. We should pay tribute people while they can enjoy being appreciated. Perhaps her friends and family will be comforted by these posts. I hope so.
Thomas Anderson says
It’s kind of you to remember Jo in this special post, Cheryl-Lee. I regret that I didn’t know Jo. However, through tributes like yours I have read over the last couple of days, I have learned a little about her, and I have come to realize how much she was admired by other bloggers. I will share your recipe for Espresso Hazelnut Biscotti with Mrs. Shady. It has my mouth watering.
Thank you for remembering Jo, a valued member of the blogging community, a fine person who will be missed.
C. Lee McKenzie says
Any time someone writes about food and does it well, I’m there. I’m glad you found the recipe tasty sounding enough to try. Let me know what you think.
Jeff says
Sounds good. If you like humor and food, I recommend Rick Bragg’s “Best Cook in the World: Tales from my Momma’s Table” It is funny and each chapter ends with a family recipe of good southern cooking.
C. Lee McKenzie says
Thanks for the tip. I will absolutely stop in and see what this one’s about.