Holiday biscotti

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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