Hazelnut Biscotti
By: Anonymous
Published: Thursday, December 10, 2009 - 11:04pm

Ingredients




1 cup Hazelnuts lightly toasted, and skinned
1 cup Sugar
1/2 cup Unsalted butter - (1 stick) melted
4 tablespoons Hazelnut liqueur or brandy
3 lrg Eggs
3 cups Unbleached all-purpose flour
2 teaspoons Baking powder
1/4 teaspoon Salt

Preparation

1 Preheat the oven to 350 degrees. Coarsely chop the hazelnuts. 2 In a bowl, combine the nuts, sugar, butter, liqueur and eggs and mix well. Stir in the flour, baking powder and salt. 3 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 minutes or until firm. The loaf will have a cakelike texture. Remove from the oven and cool. 4 Cut the loaf diagonally into 1/2-inch slices and lay these 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. 5 This recipe yields about 24 biscotti.