Holiday biscotti
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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