Biscotti Dessert Cookies Recipe

Ingredients
<br>- 1 ½ cups whole wheat flour
<br>- 1 cup ground toasted hazelnuts
<br>- 2 teaspoons baking powder
<br>- ½ cup butter, softened
<br>- 6 tablespoons honey
<br>- 2  eggs
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: Combine flour, hazelnuts, and baking powder.
<br>step 3: In a large bowl, beat butter and honey until smooth.  Beat in eggs one at a time, beating well after each addition.  Gradually blend in the dry ingredients.
<br>step 4: Divide dough in half.  On prepared baking sheet, form each half into a log about 12 inches long and 2 inches wide, spacing about 2 inches apart.
<br>step 5: Bake for 14 to 16 minutes until golden brown.  Transfer logs to a cutting board and cut on diagonal into 1/2 inch thick slices.  Lay slices on ungreased baking sheet and bake for 10 to 12 minutes longer -- until dry.  Transfer to wire racks to cool.  Store in a tightly sealed container and let them age for a few days before serving.
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Ingredients
- 1 ½ cups whole wheat flour
- 1 cup ground toasted hazelnuts
- 2 teaspoons baking powder
- ½ cup butter, softened
- 6 tablespoons honey
- 2 eggs

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Combine flour, hazelnuts, and baking powder.
step 3: In a large bowl, beat butter and honey until smooth. Beat in eggs one at a time, beating well after each addition. Gradually blend in the dry ingredients.
step 4: Divide dough in half. On prepared baking sheet, form each half into a log about 12 inches long and 2 inches wide, spacing about 2 inches apart.
step 5: Bake for 14 to 16 minutes until golden brown. Transfer logs to a cutting board and cut on diagonal into 1/2 inch thick slices. Lay slices on ungreased baking sheet and bake for 10 to 12 minutes longer -- until dry. Transfer to wire racks to cool. Store in a tightly sealed container and let them age for a few days before serving.

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