Snacks by firelight and moonlight
Now that the days are getting longer, it’s easier to spend more time outside. We cover more miles on the trail, maybe stop for a tea and a snack in the middle and then carry on for another 10 kilometres. Or possibly head out to a lake for a weekend in the Arctic Tent, or set up camp at Log Cabin for a couple of days of back-country skiing or sledding.
It can be tricky figuring out snacks that will travel well in a knapsack or on the back of a sled. Here’s a suggestion: biscotti. They’re sturdy, durable and delicious, they keep well and they are so fun to dip in a mug of hot chocolate or coffee or even a hot toddy.
While there is some evidence that chocolate does, in fact, warm us up when we’re cold, it just feels warmer than, let’s say, vanilla or lemon. So, another suggestion: make your biscotti chocolate and add some crunchy protein-rich nuts and a hint of orange for flavour. If you want to get fancy, dip one end in white chocolate, or drizzle it overtop.
See you out there! I’ll be the one enjoying a snack by the fire.
Chocolate, Hazelnut and Orange Biscotti
Ingredients
- Chocolate Hazelnut and Orange Biscotti
- 1 cup hazelnuts
- 6 Tbsp unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 Tbsp grated orange zest about 1 large orange
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- White Chocolate for Dipping or Drizzling
- 1/2 cup plus 2 Tbsp white chocolate chips
Instructions
- Chocolate, Hazelnut and Orange Biscotti
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Toast hazelnuts in a dry frying pan over medium heat for 5 to 8 minutes, until aromatic and just beginning to brown.
- Remove nuts from heat and pour onto a tea towel. Enclose nuts in the towel and rub together to remove as many skins as possible. Transfer to a bowl, to cool, and either leave whole or coarsely chop. If you chop them, they’ll be more evenly distributed throughout the dough.
- In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla extract and orange zest, and stir to combine.
- In a medium-sized bowl, whisk together flour, cocoa powder, baking soda and salt.
- Add dry ingredients to the wet, and stir to combine. Don’t be afraid to use your hands. The dough will be quite stiff at first. Once all the flour has been incorporated into the dough, add the hazelnuts. Mixing with your hands will make this easier.
- Divide the dough in two. On the prepared baking sheet, form each half into a log of about 12 inches long and 2 inches wide. Flatten each log with the palm of your hand. Be sure to leave a good 3 to 4 inches between the logs.
- Bake for 30 to 35 minutes until tops of logs are firm to the touch. Remove from the oven and cool on a rack for 10 minutes. Line a second baking sheet with parchment paper.
- Using a sharp kitchen knife, cut each log on the diagonal into 1/2- to 3/4-inch slices. Place cut side down on the baking sheets; return to the oven and bake for 10 minutes.
- Remove and cool on a rack before serving.
- White Chocolate for Dipping or Drizzling
- Place 1/2 cup white chocolate chips in a microwave-proof bowl and zap three or four times for 15 seconds, stirring the chocolate vigorously in-between bursts.
- If you have an instant-read thermometer, stop zapping when the temperature reaches 110F. If you don’t have a thermometer, stop when the chocolate is creamy and warm but not hot.
- Add the remaining 2 tablespoons white chocolate chips and stir until the temperature is tepid. Work quickly to drizzle or dip the biscotti before it cools down.
- If the chocolate cools too much, return it to the microwave for a 5-second zap. You may have to stir vigorously again. Your patience will be rewarded. Good luck.
