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Parve
Easy
8 Servings
Allergens 
1 Hour, 30 Minutes
Diets
If you aren’t already addicted to chestnuts, you might not know about their nutty flavor or their smooth soft interior – which is fine, there’s time for that. In this recipe, we flip the classic chestnut preparation on its head and dry them out to become an incredibly crispy addition to the most delicious biscotti you’ve ever tasted. That isn’t a euphemism. The chocolate spread flavor is so well complemented by the orange zest, hawaij, and nutty chestnuts. The chestnut’s crunch is the absolute ultimate. It’s a crunch that just keeps going: the base, the oats, and then the crispy chestnuts!! It’s a symphony. You’ll have to try this for yourself and let me know! Yields 16 biscotti
1 and 3/4 cups bleached all-purpose flour
1 cup sugar
1/2 cup old-fashioned oats, uncooked
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon hawaij for coffee (may substitute with cinnamon or pumpkin pie spice)
1/2 teaspoon kosher salt
1 egg + 1 yolk
1/4 cup vegetable oil, such as Tonnelli Avocado Oil
zest of 1 orange
1 cup Nutella, Israeli chocolate spread
1 and 1/2 teaspoons Gefen Vanilla Extract
1 cup Tuscanini Chestnuts, roughly chopped
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside. Oil two loaf pans and set aside.
Combine the flour, sugar, oats, baking powder, baking soda, hawaij and kosher salt. Whisk in the eggs, oil, zest, Nutella, and vanilla. Mix the liquid mixture into the flour mixture and beat until combined. Fold in the Tuscanini chestnuts.
Transfer the dough into two oiled loaf pans. Bake about 30 minutes until browned and set. Transfer onto a rack and allow it to cool completely. Reduce the oven temperature to 300 degrees Fahrenheit.
Carefully slice the biscotti into 2/3-inch-thick slices using a sharp knife. Gently arrange, cut side down, on baking sheets. Bake the biscotti, rotating the sheets halfway through, until crisp, about 15 to 20 minutes. Allow biscotti to cool.
Sponsored by Tuscanini
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