Hygge [pronounced “hue-gah”], the Danish practice of finding coziness, well-being and contentment in life’s simple pleasures, is trending.
But while more and more brands try to promote things you can buy to make your life more “hyggelig”, native Danes say that misses the point entirely. In an interview with The Washington Post, Niels Malskær insisted that “it’s physically impossible” to purchase hygge.
So how can you get some hygge for yourself? Bake it up! Below are two delicious biscotti recipes, and we can attest: baking and eating them will make your holiday season measurably more hyggelig.
Choco-Cherry Matcha Biscotti
Recipe adapted from The Food Network
A new take on the timeless classic: satisfyingly crunchy matcha-flavored biscotti with bits of dried cherries, white chocolate and almonds. Suggested pairing: fuzzy socks and fireside company.
2 ½ cup flour
2 Tablespoons matcha tea powder
1 ½ teasoon baking powder
1 teaspoon salt
½ cup butter, softened
1 cup sugar
2 teaspoons vanilla
½ cup white chocolate, chopped
½ cup dried cherries, chopped
¾ cup slivered almonds
Optional: egg wash
- Preheat oven to 350 °F. Prepare a baking sheet lined with parchment paper.
- Stir flour, baking powder, matcha tea powder and salt together in a bowl. In the bowl of an electric mixer, combine butter and sugar. Beat until mixture is pale, light and fluffy. Add in eggs one at a time and then vanilla. Add in dry ingredients in 2 parts while mixing on low speed just until combined.
- Fold in white chocolate, dried cherries and slivered almonds.
- Divide dough in two equal portions. Roll into 2 logs, then flatten the top to resemble long rectangles, 2 inches wide and 12 inches long
- Place on parchment-lined baking sheet and brush logs with egg wash.
- Bake logs 2 inches apart in the center rack of oven until logs are firm to touch and bottoms are beginning to golden, about 30 minutes. Remove from oven and let cool slightly.
- Once logs are cool enough to handle, place them on a cutting board. Slice each log into 1-inch thick pieces on a slight bias. Lay the cut side down on prepared baking sheet and bake 9 minutes. Flip cookies over and bake second side 9 minutes.
- Cool and drizzle with melted white chocolate, if desired.
Mocha Nut Latte Biscotti
Recipe adapted from Sally’s Baking Addiction
Have your coffee and eat it too! Deliciously crisp mocha-flavored biscotti with plenty of chocolate and handfuls of toasted hazelnuts. Suggested pairing: Hot tea and a good book.
2 cups + 2 Tablespoons all-purpose flour (plus more for your hands)
1 Tablespoon unsweetened dutch processed cocoa
1 cup packed light brown sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ cup unsalted butter, cold and cubed
3 large eggs
2 Tablespoons instant coffee dissolved in 2 Tablespoons warm water1
1 Tablespoon coconut oil
1 teaspoon vanilla extract
½ cup chocolate chips or chocolate, chopped
½ cup white chocolate, chopped
1 cup hazelnuts, chopped
½ cup pistachios, chopped
egg wash: 1 large egg beaten with 1 Tablespoon water
½ cup chopped hazelnuts
8 ounces semi-sweet chocolate, coarsely chopped
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper. Set aside.
- In a large mixing bowl, whisk flour, cocoa powder, brown sugar, baking powder, cinnamon and salt together. Using a pastry cutter or two knives, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, instant coffee mixture, oil, and vanilla together. Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened. Fold in the chocolate chips and nuts.
- Turn dough out onto a lightly floured surface, and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s uncontrollably sticky, knead one more Tablespoon of flour into the dough. With floured hands, divide the dough into two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
- Bake for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1-inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 9 minutes. Turn biscotti over and bake other side for 9 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate. As the biscotti cools, it becomes crunchy. Save the baking sheets for the next step.
- Process the chopped hazelnuts in a food processor or blender until finely chopped. Alternatively, you can chop them up into smaller pieces with a knife. Set aside. Melt the chocolate in a double boiler. Dip one side of each biscotti cookie in the melted chocolate and immediately sprinkle with the chopped hazelnuts. I do this over the sink to avoid a mess! Use any leftover chocolate to drizzle over the nuts. Place the dipped biscotti back onto the baking sheets and allow chocolate to set in the refrigerator or at room temperature, about 30-45 minutes.