Hazelnut Biscotti

Sometimes you swim. And sometimes you catch a Lucky Wave.  You have your moments of bliss then the fun ends and the swimming begins. Just as you’re about to pass out {like clockwork}, a Lucky Wave comes in and swoops you up. I’m in the midst of a Lucky Wave at the moment. Let’s take a second to reflect.

I’m ridiculously lucky to have my long-time friend Gwen in my life, who called me up last night from NYC just to chit chat and catch up.

I’m so very lucky that the bearings in my transmission went out at 59,563 miles and the tranny re-build was covered under my 60,000-mile warranty. How does that even happen? On a separate note, who built my car? I want to talk to the person who assembles a tranny that dies out before 60,000 miles and then hand them a piece of burnt toast. Uhh…just joking. Not really.

I’m lucky my gym just changed out its old model spinner bikes for some supped up ones to keep my raging ego at bay.

I’m oh so lucky my kitchen pitter patterings {periodically} turn out edible. Like the recipe you’re about to see.

I’m amazed at how the stars align and the Lucky Wave leads me to amazing, thoughtful individuals who leave deliciously sweet comments on my amateur recipes.

Here’s where the “I’m lucky to have a boyfriend who…” comes into play. Ready? Okay.

I’m so fortunate to have a boyfriend who. . . will ride bikes with me at 8:30pm to the RedBox to rent a chick flick. Watches said chick flick the whole way through, keeping the “so stupid” comments to a minimum.  Makes breakfast for me in the morning while I’m lazily drinking coffee and checking my email. Loves vegetables and meat and has the same palate for sweet treats as I. Will sit next to me while I type away on my food blog and do manly things like look up machinery and tools for sale on Craig’s List. Changes my oil. Puts up with my nut-jobness. Bikes with me for miles and miles and miles. . .

Hell, I’m just lucky to have a boyfriend…for a while there I didn’t think I was datable. So here’s the deal: you catch your wave and you ride and enjoy because at some unfortunate point, it’s your turn to swim again.  And hopefully upon the crux of your Lucky Wave, you put yourself in the kitchen; because didn’t you know that when you’re riding the Lucky Wave, everything EVERYTHING baked turns out well?

Made with hazelnut meal and Mexican chocolate, this biscotti has a unique flavor with a nice crunch. I used whole wheat pastry flour instead of all-purpose, but I’ll keep it mum if you decide to use all-purpose.  If you don’t have Mexican chocolate on hand, coarsely chopped dark chocolate will work just fine.

Hazelnut Biscotti

Author: Julia


For the Biscotti

  • 1-2/3 cup whole wheat pastry flour
  • ¾ cup hazelnut meal I use Bob’s Red Mill
  • 3 eggs
  • 1 tablespoon pure vanilla extract
  • ½ cup honey
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1.5 ounces Mexican chocolate coarsely chopped, ½ round tablet, I use Ibarra
  • ½ cup chopped walnuts
  • ½ teaspoon ground cinnamon

For the Drizzle (optional)


  1. Preheat the oven to 300 degrees and prepare a parchment-lined cookie sheet.
  2. In a mixing bowl or mixer, combine the eggs and vanilla extract. Mix until combined. Add in the whole wheat pastry flour, hazelnut meal, salt, baking powder and cinnamon. Mix just until ingredients are combined. Add the honey, chocolate and walnuts and fold into the dough.
  3. Turn the dough out onto the parchment-lined cookie sheet. Using your hands, mold the dough into a loaf (about 12” long and 2.5” high). Bake in the oven for 40-45 minutes until the edges are golden brown.
  4. Place the dough loaf on a wire rack and allow it to cool for 10 minutes. Place it on a cutting board and cut strips (biscotti) about ¾” thick using a serrated knife. Wait! You’re not done yet!
  5. Place the biscotti on their side on the cookie sheet. Bake 10 minutes. Remove from the oven and carefully flip the biscotti to the other side, bake 10 more minutes.
  6. While the biscotti are in the oven, prepare your Mexican chocolate drizzle.
  7. Fill a saucepan with hot water and bring to a boil. Place the chocolate with the coconut milk/cream in a smaller saucepan and place the smaller saucepan over the boiling water. Gently heat the chocolate, stirring constantly, about 2 minutes. Once the chocolate is melted, allow it to cool slightly then pour it in a plastic sandwich bag. Cut a small hole at one of the corners of the bag and squeeze the chocolate onto the biscotti. Make cool designs.
  8. Allow the chocolate to cool and harden onto the biscotti then consume voraciously with a cup of steamy joe.

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