Ingredients
Scale
Biscotti
- 1/2 cup hazelnuts, roughly chopped
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 1/2 cup raw cane sugar
- 2 tsp nutmeg
- 1 tsp cinnamon
- Sea salt to taste
- 1.5 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted (or butter)
- 1/2 cup eggnog*
- 1/2 cup white chocolate chips
Eggnog Glaze
- 1 cup white chocolate chips (or 8 oz. white chocolate bar)
- 3 Tbsp eggnog*
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees farenheit. If you haven’t alread done so, roughly chop your hazelnuts then place them on a parchment lined baking sheet and roast them in the oven for 5-7 minutes. Once done, set aside to cool.
- In a large bowl combine your flours, sugar, spices, baking soda and baking powder. In a seperate bowl blend melted coconut oil, or butter, eggnog and vanilla extract. Pour your wet ingredients into the dry and mix with a wooden spoon. Fold in your white chocolate chips and hazelnuts then knead your dough for a few minutes.
- Form dough into two large balls and place on a large baking sheet. If your baking tray is large enough you can bake both on the same tray, or bake in batches. Press down on the balls and shape into a large log. You may use a small rolling pin to help you with this step. The log should be about 8 inches long and 1/2 an inch thick. You can use any ruler to help you measure.
- Bake the biscotti for 25 minutes then remove from the oven and allow to cool for 5 minutes. Make sure you keep the oven on because the biscotti will still need to cook.
- Gently cut logs of biscotti into about 8 pieces per log. Be very careful during this step because the biscotti will be very fragile at this point. After cutting into logs, turn biscotti over so they are sitting upright and bake for 8 minutes. Flip over to the other side and bake for an additional 8 minutes.
- Remove from the oven and allow the biscotti to cool on the baking sheet for atleast 5 minutes.
- Transfer biscotti to a cooling rack then begin to make your eggnog glaze. Heat 3 Tbsp of eggnog in a skillet over medium heat and just before it boils, turn off heat and stir in white chocolate chips, whisking vigorously until a thick mixture forms. Mix in cinnmaon then once biscotti has completely cooled frost the biscotti with the white chocolate glaze, or dunk each side into glaze and allow to set.
- Store in an airtight container at room temperature.
Notes
- Makes 16 logs.
- *I used California Farms Eggnog, made with almond milk. I highly reccomend this eggnog, but any eggnog will work. If vegan, use vegan chocolate chips and almond milk based eggnog.