recipes

Hazelnut biscotti

Makes about 2 dozen biscotti.

Ingredients

• 1 cup hazelnuts (aka filberts), chopped
• 1 tsp baking powder
• pinch salt
• 2 cups flour
• 3/4 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Steps

1. Toast nuts in oven - 10 minutes at 350°F or until you smell them.
2. Mix dry ingredients (except nuts).
3. Mix wet ingredients.
4. Fold dry ingredients into wet.
5. Add nuts.
6. Roll into two 12-inch logs with your hands.
7. Bake at 300°F for 35-40 minutes.
8. Let cool for 10 minutes.
9. Slice the logs at a bias, about 1/2 inch thick.
10. Bake the sliced biscotti for 10 minutes.
11. Turn them over.
12. Bake another 10 minutes.

Tips

• Mix wet ingredients in a big bowl because you’ll add dry ingredients to them.
• For variations, choose different nuts and/or replace almond extract. Pecans with rum extract was good.
• Slice the biscotti with a serrated knife.
• I use my finger to help measure the width of the pieces.
• Eat the end pieces and then people will wonder how you make the rest of them that shape.