Hazelnut Biscotti Recipe

Ingredients


Instructions


Line a baking sheet with parchment paper. Preheat oven 350 degrees - oven rack in middle position. Toast hazelnuts 10 to 15 minutes. Cool nuts completely then coarsely chop.


Pulse together sugar and 1/2 c. chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead any loose hazelnuts with your hands.


Halve dough and with dampened hands form each half into a roughly 10 by 2 by 1 inch log on lined baking sheet, arranging logs 3 inches apart. Bake until golden and set but still soft to touch 20 - 25 minutes. (Leave oven on).


Cool logs on baking sheet on a rack 10 minutes. Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2 inch slices. Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golder and crisp, 20 - 25 minutes. Cool biscotti completely on sheet on rack, about 30 minutes.


Serving Suggestions

Store in air-tight container, or freeze, if not eaten first!

Originally Submitted 8/8/2011

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