Cantucci (hazelnut biscotti)
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | All-purpose flour |
| 2 | cups | Sugar |
| 2 | teaspoons | Baking powder |
| 6 | larges | Eggs; or egg substitute |
| 4 | tablespoons | Frangelico |
| 2 | teaspoons | Vanilla extract |
| 2 | teaspoons | Almond extract |
| 2 | cups | Hazelnuts; or chopped almonds |
Directions
Preheat oven to 350 degrees.
Mix dry ingredients (except the nuts) together in a bowl. In a seperate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff. Do not overmix. Stir in the nuts.
Shape the dough into 2 flattish logs 3" wide and approximately 15" long.
Place the logs on a parchment lined cookie sheet.
Bake for 20 mins. at 350.
Remove from oven and let cool to the touch. Using a bread knife, slice the log on diagonal into ¾" slices. Place the pieces back on the cookie sheet, side down.
Bake again for 15" until the cookies are golden brown. (Turn slices over ½ way thru second baking.) Makes 4 doz. Calories: 92 Fat: 2 grams NOTES : These are the classic hard biscotti. The best, I think. I vary these by using anisette and anise extract....or anisette and lemon extract in place of the Frangelico and almond extract, omitting the nuts.
Recipe by: from "Cucina Rustica" by Viana La Place & Evan Kleiman Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rainbow225@... on Aug 14, 1997