HAZELNUT BISCOTTI

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Hazelnut Biscotti image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield One dozen cookies

Number Of Ingredients 8

1 1/2 cups flour, plus 1/4 cup for kneading
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
1/4 cup, plus 1 tablespoon, unsalted butter, melted
2 tablespoons hazelnut liqueur or brandy
1/2 cup hazelnuts, lightly toasted, skinned and coarsely chopped
2 eggs

Steps:

  • Preheat the oven to 350 degrees. Sift together the flour, baking powder and salt. Set aside. Combine the sugar, 1/4 cup butter, liqueur, nuts and eggs in a large mixing bowl. Add the flour mixture and beat until smooth. Line a baking sheet with parchment paper. Brush lightly with the remaining butter. Set aside.
  • Sprinkle the 1/4 cup of flour on a flat surface. Knead the dough for 5 minutes. Shape the dough into 2 6-by-2 1/2-inch logs. Place on the baking sheet. Bake until golden, about 25 minutes. Cool on a rack.
  • Cut the loaf crosswise into 1-inch slices. Place the slices, cut side up, on the baking sheet. Bake for 20 minutes. Turn once after 10 minutes. Cool and store in a airtight container.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 65 milligrams, Sugar 10 grams, TransFat 0 grams

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