Hazelnut (or almond) biscotti

Yield: 1 Servings

Measure Ingredient
1 cup Sugar
½ cup Unsalted butter melted
2 teaspoons (or 3 tsp) ground cinnamon
2 tablespoons Vanilla extract
1 teaspoon Coarse salt
3 \N Eggs
1 cup Almonds or hazelnuts
\N \N Coarse chop
2¾ cup Flour
2 teaspoons Baking powder
\N \N Powdered sugar

In a mixer blend together butter, sugar, cinnamon, vanilla and salt. Add eggs one at a time until mixture is light and fluffy. Stir in nuts.

Sift together four and baking powder. Stir into sugar mixture. Chill at least 2 to 3 hours.

Shape dough into loaves about 1 inch thick, 2 inches wide and as long as your greased cookie sheet. Bake at 350 for 25 minutes.

Remove from oven and let cool. Cut loaves in 1 inch diagonal slices. Lay slices cut side down on a cookie sheet and return to oven for 5 to 10 minutes until lightly toasted. Sprinkle with powdered sugar. Store in an air thight container. These will last a long time if you can keep from eating them.

Recipe By : Recipe from "Pacific Northwest Palate" File

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