holiday biscotti
- Categories
- Cookies
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Hazelnuts |
| 2 ounces | Almonds |
| 4 cups | Unbleached all-purpose |
| Flour | |
| 2 tablespoons | Baking powder |
| 1 teaspoon | Cinnamon |
| 5 | Eggs |
| 4 ounces | Butter, melted & cooled |
| 2 cups | Sugar |
| 1½ teaspoon | Lemon zest |
| 4 ounces | Semisweet chocolate |
| 1 tablespoon | Oil |
Grind the nuts in 2 batches - ½ fine grind and ½ course grind (to roll biscotti in later). Wisk eggs with sugar til frothy; stir in butter and lemon zest. Sift dry ingredients and add to fine groun nuts, then add egg mixture to dry mixture. Shape dough into 2 logs and bake at 350 for 25 minutes. Cool and slice ¼" thick. Bake at 250 until dry. Melt chocolate w/oil. Dip one end of each cookie in chocolate and roll in coarse nuts.
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