December 2nd, time for more cookies.
This recipe is an old family recipe from my husbands family. I had never heard or seen these cookies before I met my husband.
My husbands godmother had to find the recipe in her attic, so I could make it a merry christmas in little our home.
250 g butter, room temperature
315 g all-purpose flour
250 g sugar
1½ teaspoons ammonium carbonate (hjortetaksalt)
2½ tablespoons baking cocoa (a good one like Valrhona)
10 g cinnamon
½ teaspoon cloves ground
½ teaspoon cardamom ground
50 g Hazelnuts, chopped
Preheat the oven to 360℉ (180℃).
Line a large baking sheet with parchment paper.
Cream the butter with the sugar. Add one egg at a time, and mix well in between the eggs.
Mix all the dry ingredients in a bowl. Pour the dry mix into the butter mixture a little at a time, and mix slowly to start with, otherwise you will have a flour/spice plume all over the counter. (Or so I've heard).
Divide the dough evenly into 2 equal mounds on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs.
Bake the logs for 25-30 minutes or until done, when a cake tester comes out clean. Cool the logs for 5-10 minutes on a wire rag. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick slices. Arrange the biscotti cut side down on baking sheet. Bake them again until the cookies are crisp, about 25 minutes. Let cool completely.
Store the biscotti in an airtight container.