Hazelnut Biscotti recipe
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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
Nutrition Info
- 259 caloriescarbohydrate: 33.1 gcholesterol: 44.6 mgfat: 12.2 gfiber: 1.6 gprotein: 4.6 gsaturatedFat: 4.7 gservingSize: -sodium: 100 mgsugar: 15.5 gtransFat: : -unsaturatedFat: : -
Directions Hazelnut Biscotti
Directions
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Preheat oven to 350 degrees F (180 degrees C).
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.
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.
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.