HAZELNUT BISCOTTI
I got this recipe from Christine Cushing Live. It makes a delicious biscotti, with a great texture and yummy flavors. I've also used almonds, which turned out great. Enjoy!
Provided by HPsauce
Categories Dessert
Time 1h30m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325, and grease a large parchment-lined baking sheet.
- Sift flour, baking powder, espresso powder and salt into a medium bowl. Add toasted hazelnuts, which I like to break into smaller pieces.
- In another bowl, combine orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
- Add egg mixture to flour mixture. Stir with wooden spoon and blend well.
- Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Arrange cylinders on the baking sheet, leaving at least 3-inches between them.
- Bake for 30 to 35 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting.
- Transfer cylinders to a cutting board and carefully slice crosswise on the diagonal, with a serrated knife, into ½-inch slices. Put slices back onto the baking sheet, laying them flat and not overlapping.
- Bake a second time for 20 minutes, turning them over after 10 minutes.
Nutrition Facts : Calories 81.1, Fat 4.3, SaturatedFat 0.5, Cholesterol 15.9, Sodium 27.4, Carbohydrate 9.5, Fiber 0.5, Sugar 5.2, Protein 1.5
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