<p>Diced Dried Plums and espresso powder add richness while whole wheat flour draws out nutty flavor in afternoon snack-worthy biscotti.</p>
<p>Diced Dried Plums and espresso powder add richness while whole wheat flour draws out nutty flavor in afternoon snack-worthy biscotti.</p>
Ingredients

    135 g / 1 cup Diced Dried Plums

    95 g / 3/4 cups whole hazelnuts

    280 g / 2 cups whole-wheat pastry flour

    50 g / 1/2 cup Dutch-process cocoa powder

    2.5 g / 1 teaspoon instant espresso powder

    9 g / 2 teaspoons baking powder

    4 g / 1 teaspoon salt

    113 g / 1/2 cup unsalted butter, at room temperature

    195 g / 1 cup sugar

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Instructions

    In a bowl, soak the diced dried plums in warm tap water for 5 minutes. Drain.

    Preheat the oven to 350F. Toast the hazelnuts until lightly fragrant, about 10 minutes. Rub the hazelnuts between a dishtowel to remove some of the skins. (It’s not necessary to remove all skins.) Using the back of a sauté pan, crush the hazelnuts until some but not all of the nuts are cracked in half or quarters.

    In a separate bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt.

    In a stand mixer with the paddle attachment, cream the butter and sugar. Beat in the eggs one at a time, then add the vanilla. With the mixer on low speed, add the flour in three stages, mixing briefly in between each addition. Mix in the dried plums, chocolate, and hazelnuts until incorporated. Let rest for 20 minutes to allow the flour to hydrate; this helps alleviate some of the dough’s stickiness.

    Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and divide in half. Shape each half into a log 5 cm / 2 inches wide and 33 cm / 13 inches long. Transfer to the prepared baking sheets. Brush the tops with water.

    Bake until the biscotti is firm on top, about 35 minutes. Transfer to cooling racks. Lower the oven temperature to 300F. Once the cooled to room temperature, (after at least 30 minutes), use a serrated knife to cut the logs on a bias into 2 cm- / 3/4 inch-thick biscotti.

    Lay biscotti on the baking sheets and bake for 5 to 7 minutes or until lightly golden brown. Working quickly to avoid burning your fingers, flip the biscotti over and bake for 5 to 7 more minutes or until evenly toasted on both sides. The biscotti will continue to crisp as they cool.

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