"They don't look very... They look, um...rustic." Say what you will, they're beautiful and they're f*cking delicious. I know, I'm completely shameless, but they really are. I made them late last night and then after the first bite, honestly, the first thing that went through my mind was, "f*cking hell, pat on the back, Maria, pat on the back."
Here's a nice recipe of it if you've never tried them.
These are made to be dipped into a shot of espresso. It's a different experience, and either way, eaten on their own, or having them disintegrate in your mouth with the bitter coffee, these cookies are mind blowing. I think next time I'll make these with peanuts and lemon zest...
Oh and I got into my dream culinary school in London. Yea. Sh*t's getting real :)
Recipe adapted from Patisserie
makes about 30 biscotti
250g ( 1 1/4 cup) sugar
1 tbsp cinnamon
250g (1 1/2 cups) hazelnuts
260g (2 cups + 1 tbsp) flour
Put the hazelnuts on a single layer on a baking tray and put in a preheated oven of 180C for 10-15 minutes until toasted and fragrant. Take out and rub with a kitchen towel to remove the skins. Roughly chop.
Combine the eggs with the sugar and, using an electric whisk, beat for 20 minutes. Then whisk in the cinnamon.
Fold in the hazelnuts and then the flour. The batter should be thick.
Divide the batter in half and 2 loaves on the baking sheet with wet hands. Bake at 180C for 30 minutes or until a skewer inserted in the center comes out clean.
Leave the oven on. Immediately transfer the loaves to a cutting board and slice them on the diagonal about 1cm thick. Place the slices cut side down on the baking sheet and bake for 7-10 minutes, until crisp.