This post appears in the Face Time in the Kitchen challenge.

Have you ever noticed that the kitchen is the center of nearly all activity in the house? On weeknights, my wife and I hang out in the kitchen while dinner is being prepared and catch up on the day’s events. (That’s honestly one of my favorite times of the day!) The same thing happens if we invite friends over for cocktails and dinner on the weekend…everyone ends up hanging out and chatting in the kitchen. For me, it’s these face-to-face moments in the kitchen that make everyday life so much more memorable. This recipe for Hazelnut Biscotti is perfect for those kitchen conversations. After all, what’s better than sitting down with a friend or family member and catching up over a cup of hot coffee and a delicious biscotti?

Biscotti, which literally means “cookies” in Italian, are a unique treat. These twice-baked cookies traditionally do not include any butter or oil, so they become very dry and crunchy after they’re baked. For this reason, biscotti are often served with coffee or an after-dinner drink. Although similar, American-style biscotti include butter, and the resulting cookies are much softer than most Italian versions. I’ve heard it said that American-style biscotti can be dipped in a drink or coffee while Italian-style biscotti have to be dipped. Truthfully, I think these Hazelnut Biscotti are best served with a hot cup of cocoa or coffee, but they would still be delicious by themselves.

In addition to hanging out in the kitchen before dinner, one of my favorite times of the week is a weekend morning. My wife and I get up at 5:00am on weekdays, so the weekend is a nice chance to sleep in ’til about 6:30 or 7:00. (Who would have thought that waking up at 7:00am on a weekend would be considered “sleeping in”??) I created this Hazelnut Biscotti with those weekend mornings in mind. We each grab a cup of coffee and a biscotti and sit down to chat a bit before the day gets started. I love how recipes can inspire these memorable moments with friends and family members. For more ways that the kitchen can inspire face-to-face moments, click here to check out BonAppetit.com’s “Out of the Kitchen” series featuring Andrew Tarlow, a restaurateur with 8 restaurants scattered across Brooklyn and Queens.

Hazelnut Biscotti

Ingredients

• 6 Tbsp unsalted butter, room temperature
• 2/3 cup sugar
• 1/2 tsp salt
• 1 Tbsp vanilla extract
• 1/2 Tbsp baking powder
• 1.5 cups hazelnuts
• 2 large eggs
• 2 cups all-purpose flour
• turbinado or sanding sugar (optional)

Instructions

1. Place hazelnuts on a sheet pan and toast at 350°F for 9-10 minutes. While still hot, transfer the hazelnuts into a kitchen towel and rub together vigorously to remove most of the skins. Coarsely chop the hazelnuts and set aside. (Note: The skins come off easier while hot, and the kitchen towel allows you to handle the hot hazelnuts. Don't worry if some skins remain.)
2. In the bowl of a countertop mixer fitted with the paddle attachment, add the butter, sugar, salt, vanilla, and baking powder. Mix on medium-low speed until mixture is fully combined and smooth.
3. Add the eggs and mix on low speed until fully absorbed.
4. Add the flour and chopped hazelnuts and mix on low speed until fully combined.
5. Transfer dough to a lined baking sheet and shape into a 5"x10" log.
6. Sprinkle a generous amount of turbinado or sanding sugar across the top of the log. (optional)
7. Bake at 350°F for 25 minutes.
8. Remove pan from oven and allow it to cool for 7-8 minutes. Transfer biscotti to a cutting board and use a sharp knife to slice the log crosswise into 3/4" slices. Place each biscotti cut-side down on a lined-baking sheet.
9. Reduce oven temperature to 325°F and continue baking for another 25-20 minutes, or until the biscotti begin to turn golden brown.

Want to know how to build a successful restaurant? Check out BonAppetit.com’s “Out of the Kitchen”, a glimpse into the inner workings of two successful restaurants. Meet the back of the house inner circle and see how face-to-face relationships keep customers coming back for more.

This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.

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