Hazelnut Almond Biscotti
Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better.
Read MoreChewy Sugar Cookies
Drescription
If baking them on a dark, nonstick baking sheet, reduce the oven temperature by 25 degrees (this is a good general rule for all baking).
Ingredients
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1/2 cup (99 grams) granulated sugar
- 1/4 cup (52 grams) light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg, at room temperature
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 teaspoon kosher salt (i use diamond crystal)
- 1/4 teaspoon baking soda
- 1 cup turbinado sugar
Directions
- Heat oven to 375°F. Line two large sheet pans with parchment paper.
- In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream butter and sugars for 1 minute. Scrape sides of bowl. Continue beating for another minute. Scrape bowl again. Add vanilla. Beat for 1 minute. Scrape sides of bowl. Add egg. Beat for 1 minute. Scrape sides of bowl.
- Add flour, salt, and baking soda. Beat 1 minute. Scrape sides of bowl and beat for 1 minute, or until combined and no flour pockets remain.
- Place turbinado sugar in small, shallow bowl. Using a small cookie/ice cream scoop (mine is 1 1/2 inches in diameter), scoop balls of dough and drop a few at a time in the coarse sugar and gently roll around. Place balls of dough on parchment, leaving about 1 1/2 inches of space around each. Do not press the balls down. This will ensure a chewy middle.
- Bake for 8 to 10 minutes, turning pans halfway through baking, until cookies have spread into rounds and the edges look set. Resist the urge to bake your cookies longer, or they won’t be chewy. The tops don’t get much color, but the bottoms will be nicely golden.
- Place pans on cooling racks. When cool, store cookies in air-tight containers.
