Written by Hazelnut Biscotti
4 C flour
2 C sugar
2 tsp baking powder
6 eggs
4-5 tbsp frangelico (hazelnut liqueur)
2 tsp almond extract
2 tsp vanilla extract
2 C roasted hazelnuts, coarse chop
To make biscotti using a food processor – combine dry ingredients in processor using blade. In small bowl combine eggs, frangelico and extracts. Add liquid ingredients to dry in steady stream while processor is on. Process just until a stiff dough forms – add hazelnuts and pulse just enough to mix the nuts into dough.
Shape dough into flattish log approximately 3 inches wide and cooking sheet length. Lay the logs on greased sheets and bake 350 oven for approx 20 minutes. Remove from oven and let cool until able to touch – take serrated knife and cut crosswise into 3/4″ wide pieces. Bake slices again for approx 15 minutes until golden brown. Remove and cool, store in tins
Biscotti is excellent with coffee and tea.
Put biscotti into fun seasonal tins; it makes a yummy gift from your kitchen.
