It occurred to me today that I should get as much mileage out of my cute wool sweater dresses and soft cashmere scarves as possible. Only a few weeks left of weather cold enough for fuzzy boots to be considered a fashion statement! And only a few weeks for enjoying steaming winter stews, or curling up in front of a fireplace with a cup of cocoa.
I’m excited for spring of course. For daffodils, asparagus, open-toed shoes, and lemonade. But as much as I’ve whined about the constant snow this winter, I feel a need to make these last few weeks count. So I’m bingeing on steaming soups and hot beverages. And to go with those beverages, nutty biscotti.
Chestnuts are the ultimate winter ingredient, conjuring images of cozy holidays. And they add a rustic sweetness to these simple crumbly cookies. This recipe is actually more a riff on my grandmother’s mondel bread than an actual biscotti, but a twice-baked cookie is a twice-baked cookie. But don’t let the double baking process put you off, these biscotti are actually quite quick and easy, and perfect for dunking in a cup of coffee!
Chestnut flour is often available at Italian markets, as it’s popular in European pastries, but you can also find it online. The flavor of chestnut flour is quite unique, but in a pinch, you could substitute almond flour.
Makes about 2 dozen cookies
1 egg, beaten
1/4 cup sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup chestnut flour
1/4 teaspoon baking powder
1/3 cup chopped walnuts
Preheat the oven to 350 degrees. Wisk together the egg, sugar, oil and vanilla. Sift together the flours and baking powder. Add the flour mixture to the egg mixture and stir to combine. Stir in the nuts. The mixture should be rather stiff. Form the mixture into two logs, each about three inches wide and one inch thick. Bake the logs on a greased cookie sheet for 35 minutes. Remove from the oven and allow to cool for 5 minutes, then slice carefully with a very sharp knife into 1 inch thick cookies. Replace the cookies on the cookie sheet, cut side down and return to the oven. Cook for 15 minutes more until they darken slightly. Cool completely and store in an airtight container. They last for at least a week and also freeze well.