Hazelnut Biscotti Recipe

Ingredients
<br>- 1 cup skinned, toasted hazelnuts
<br>- 1 cup white sugar
<br>- ½ cup unsalted butter
<br>- ¼ cup hazelnut liqueur
<br>- 3  eggs
<br>- 3 cups unbleached all-purpose flour
<br>- 2 teaspoons baking powder
<br>- ¼ teaspoon salt
<br>- ½ teaspoon ground cinnamon
<br>- ½ cup mini semi-sweet chocolate chips
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (180 degrees C).
<br>step 2: Coarsely chop the hazelnuts.  In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well.  Stir in the flour, baking powder and salt.
<br>step 3: Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide.  Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm.  The loaf will have a cakelike texture.  Remove from the oven and cool.
<br>step 4: Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted.  Cool and store in an airtight container.
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Ingredients
- 1 cup skinned, toasted hazelnuts
- 1 cup white sugar
- ½ cup unsalted butter
- ¼ cup hazelnut liqueur
- 3 eggs
- 3 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup mini semi-sweet chocolate chips

Directions
step 1: Preheat oven to 350 degrees F (180 degrees C).
step 2: Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
step 3: Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
step 4: Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.

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