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Hazelnut Biscotti Recipe

Recipe by: 106a802496d678ba

"Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (180 degrees C).
  • 2Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
  • 3Turn 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.
  • 4Cut 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.
Ingredients
  • 18 servings
  • 259 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    259
    13%
  • Fat:
    12.2
    19%
  • Carbs:
    33.1
    11%
  • Protein:
    4.6
    9%
  • Cholesterol:
    45
    15%

Based on a 2,000 calorie diet

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