Hazelnut Cornmeal Biscotti

Italian biscotti are designed for one purpose: dipping. The double bake is what gives them their signature dry, crackly texture, and this version pushes the crunch even further by using stone-ground cornmeal alongside the flour. The cornmeal adds a sandy, slightly nubby bite that holds up to coffee, espresso, or a glass of vin santo without falling apart in the cup. Toasting the hazelnuts is the non-negotiable first step. Raw hazelnuts taste flat and chalky; toasting them at 375°F (190°C) for 12 to 15 minutes deepens the flavor and makes the skins easy to rub off in a kitchen towel. Those papery skins are bitter and ruin the texture, so don’t skip the rubbing. The dough is leaner than American cookies thanks to whole egg whites instead of yolks, which is what gives biscotti their pale interior and brittle snap. A brush of beaten egg white over the ropes before the first bake gives them that glossy, almost porcelain finish.

Pro Tips

• Use stone-ground cornmeal if you can find it. Fine cornmeal disappears into the dough; stone-ground gives the biscotti their characteristic texture.
• The dough should be tacky but not sticky. If it’s too sticky to handle, dust your hands lightly with flour, but don’t add more to the dough.
• For maximum crunch, use the second bake method (slice and bake again at 325°F / 160°C). Single-bake biscotti are softer.
• Use a serrated bread knife to slice the warm logs cleanly. A regular knife crushes the dough.
• Let cool completely before storing. Warm biscotti trap steam and soften in the container.

Variations

• Add ½ cup of dried cranberries, chopped apricots, or candied orange peel along with the hazelnuts.
• Substitute almonds, pistachios, or pine nuts for the hazelnuts.
• Drizzle the cooled biscotti with melted dark chocolate for a chocolate-hazelnut combination.