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Ingredients
| hazelnuts - filberts (whole): 1 cup (skinned, toasted) |
| granulated sugar: 1 cup |
| unsalted butter: 1/2 cup |
| hazelnut liqueur: 1/4 cup |
| eggs: 3 |
| unbleached all-purpose flour (unsifted): 3 cups |
| baking powder: 2 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1/2 tsp |
| m&m's semisweet chocolate mini baking bits: 1/2 cup |
Hazelnut Biscotti
Credit: AllRecipes
User rating:
"Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!"
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (180 degrees C).
- Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
- Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
- Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.