Cantucci hazelnut biscotti

Yield: 1 Servings

Measure Ingredient
4 cups All purpose flour
2 cups Sugar
2 teaspoons Baking powder
6 \N Eggs
4 tablespoons Frangelico (Hazelnut
\N \N Liquor)
2 teaspoons Vanilla extract
2 teaspoons Almond extract
2 cups Roasted hazelnuts, coarsley
\N \N Chopped

I have substituted 2 cups roasted chopped almonds for the Hazelnuts and the results have been fine. Also, I've been thinking about substituting 4 Tbls. of anise liquor for the Frangelico & tossing in a handful of anise seeds.

Pre-heat the 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 inches wide & approximately 15 inches long. Place the logs on a buttered cookie sheet. Bake for 20 minutes at 350. Remove from the oven & let cool to the touch. Using a bread knife, slice the log crosswise into ¾ inch pieces. Place the pieces back on the cookie sheet side down. Bake again for 15 minutes until the cookies are a golden brown. Store in a tight tin. Cookies store well for weeks.


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