These biscotti are crunchy and crisp and perfect for dunking in coffee and tea. The hazelnut flavor makes them taste like an expensive European import.
Ingredients:
Makes: 12 biscotti
instructions
Preheat oven to 350ºF. Line 11- x 17-inch cookie sheet with parchment paper; set aside. In large mixing bowl, combine flour, sugar, nuts and baking powder. In small mixing bowl, combine eggs, liquor and extracts. Add egg mixture to flour mixture; mixing forming stiff dough. If dough is too moist, gradually work in additional flour.
Shape dough into a loaf, 3 inches wide and about 12 inches long. Place on prepared baking sheet. Bake 25-28 minutes. Remove from oven to cooling rack. Let stand until cool to touch.
Using a sharp serrated bread knife, slice loaf diagonally crossways into 3/4-inch thick slices. Place slices on cookie sheet, sliced side down, bake again for 12-15 minutes turning once half way through baking. Remove from oven; transfer to cooling rack. Cool completely.
Cook’s Tip: Substitute almonds for hazelnuts, and almond liquor for hazelnut liquor.