Hazelnut Biscotti

SUBMITTED BY: Nan Wilson PHOTO BY: Rainbow

"Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!"

SERVINGS & SCALING

Original recipe yield: 3 dozen

USMETRIC

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INGREDIENTS

1 cup skinned, toasted hazelnuts
1 cup white sugar
1/2 cup unsalted butter
1/4 cup hazelnut liqueur
3 eggs
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup mini semi-sweet chocolate chips

READ REVIEWS (3)

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.

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REVIEWS

Reviewed on Dec. 8, 2003 by LIZAJANE

This is a great flavor variation on traditional biscotti. If you ground the hazelnuts the cookies come out almost crumbly and less like a crunchy, hard biscotti. A must try for non-dunkers like myself, and ADD THE CHOCOLATE!

3 users found this review helpful

Reviewed on Dec. 10, 2004 by PATCSANT

very good! a hit with all!

1 user found this review helpful

Reviewed on Dec. 5, 2002 by OH_JUST_ME

I substituted toasted, slivered almonds for the hazelnuts and brandy for the liquer and omitted the chocolate chips. I have had hearty complements from everyone that has tried these. These really are fantastic!

1 user found this review helpful