This recipes uses oil instead of margarine; it’s great for those who are watching their cholesterol levels. Using both nougat powder and nougat chips in this biscotti give it tons of hazelnut flavor. It was a huge hit with our taste-testers.
1½ cups canola oil
2 cups sugar
3/4 teaspoon kosher salt
2 teaspoons pure vanilla extract
6 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
4 ounces nougat powder
1 1/2 cups hazelnuts (about 8 ounces), toasted and chopped
8 ounces nougat chips
1 pound white coating chocolate for dipping (optional)
Preheat oven to 350 degrees. Line two baking sheets with silpat mats or parchment paper; set aside.
Put oil, sugar, eggs, salt, and vanilla in the bowl of electric mixer fitted with the paddle attachment, and mix on medium speed until combined.
Stir together flour, baking powder, baking soda and nougat powder into a bowl.
Reduce mixer speed to low. Add flour mixture; mix until combined. Stir in hazelnuts and nougat chips.
Divide dough into six equal parts; shape each into a long log about 8-10” long by 3 inches wide. Place logs 4 inches apart on prepared baking sheets. Bake logs until golden, puffed, and just firm to the touch, about 35 minutes. Let cool slightly for about 5 minutes.
Using a long serrated knife, slice biscotti diagonally, about 1” thick.
Lay biscotti back in the pan, cut side up and return to the oven. Bake 5 minutes longer until slightly crisped. Remove from oven and cool on a cooling rack.
If you like, chop the white chocolate and melt in a double boiler or microwave. Dip biscotti halfway into the melted chocolate; dipping on an angle is nicest. Place biscotti back on the rack to dry.