Gingerbread Biscotti with Toasted Hazelnuts

Today is the first Sunday of Advent, which to me means that christmas season has begun! I've hung my advent stars, lit my candles, and finally there is something festive-looking lighting up the increasingly dark Sweden.

To celebrate properly, you must of course have some proper baked goodies to share with family and friends. I'm always fond of biscotti (or cantuccini, which is perhaps a more correct name), which are so easy to make. They keep very well in the freezer. This version is perfect for the holidays, and has a strong flavor of gingerbread spice, which is basically two parts cinnamon, two parts ginger, one part cloves and one part cardamom, all ground up. Make up a jar and keep for baking - it's actually good in bread and some savory dishes as well!

Gingerbread Biscotti with Toasted Hazelnuts
makes 40 biscotti

100 g toasted hazelnut, coarsely chopped
2 eggs
180 g brown sugar
1 tbsp gingerbread spices (see above)
1 tsp salt
240 g all-purpose flour
1 tsp baking powder
100 g dark chocolate, coarsely chopped

Preheat the oven to 180°C. Mix the nuts, eggs, sugar, gingerbread spice, salt and baking powder.
Add the flour and chocolate, and mix into a somewhat sticky dough.


Roll out into thick logs - about 3 cm wide - and place on a lined baking sheet.

Bake at 180°C for 20 minutes, or until the dough is lightly golden. Remove from oven, and when cool enough to handle, cut into small biscotti. Dry in the oven, at 100°C for 40 minutes. (Place them with the cut side up, and turn them over after 20 minutes)

Recipe in Swedish:
Pepparkaksbiscotti med rostade hasselnötter