Finding hazelnuts and peach jam in my pantry, this easy honey biscotti cookies recipe was a natural choice. When most Seattle farmers markets are closed for the season, there are still plenty of dried and preserved foods, like hazelnuts and peach jam. Biscotti cookies are quick and easy to make any time of year.
Peach jam, hazelnut, and honey biscotti cookies
Makes about 24 biscotti
3 to 3½ cups Nash’s soft white pastry flour; all purpose flour may be substituted
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup butter, melted
½ cup honey
½ cup peach jam or another type of jam such as strawberry, raspberry, or fig
½ cup coarsely chopped Holmquist orange hazelnuts, or any type of nut, especially honey-roasted nuts
- Preheat oven to 350°F. For best results, line a baking sheet with parchment paper.
- In a large bowl, sift together 3 cups flour, baking soda and salt.
- By hand with a whisk or using an electric mixer, beat the eggs lightly, and then beat in the melted butter, honey, and jam.
- Add the dry ingredients to the egg mixture and stir until almost all of the flour is incorporated. Add the hazelnuts and stir just until soft dough is formed. The dough should hold its shape and not sag. If necessary, stir in additional flour a little at a time until the dough is soft, but holds its shape. Take care to not overwork the dough; mix just until all of the flour is incorporated.
- Gently form one half of the dough into a log lengthwise on one side of the lined baking sheet; the log should be about 2 inches wide and 12 inches long. Flatten the log slightly. Repeat with the other half of the dough to form a second log on the other half of the baking sheet. The logs should be about 2 inches apart. Bake the logs 20-25 minutes, or until firm and golden brown. Remove from oven and place on a rack to cool to room temperature. Reduce oven temperature to 300°F.
- Cut logs into diagonal slices, about ½-inch thick. Lay slices flat on a baking sheet and bake at 300°F about 20 minutes, or until well toasted. Cool. When completely cooled, store in a tightly covered container. Biscotti keeps a month or more, if thoroughly dried and cooled before storing.
Feel free to substitute any type of jam or nuts for the peach jam and hazelnuts in this biscotti cookie recipe. Biscotti cookies are quick and easy to make during the holidays, or any time of year.