Biscotti - Almond Hazelnut

Ingredients

Directions

1. Preheat oven to 325 degrees F. Butter and flour large baking sheet.

2. In a large mixing bowl, beat 4 of the eggs, the sugar, vanilla, anise and almond extracts at high speed for about 10 minutes, until the mixture forms a smooth ribbon when the beaters are lifted.

3. On a large piece of wax paper, sift flour, baking powder and salt.

4. With mixer on low speed, stir flour mixture into egg mixture. Stir in the nuts 5. Divide dough into 3 parts and shape each part into a log 9 by 2 1/3 inches. Put logs on baking sheet about 2 inches apart. Beat remaining egg and brush over logs. Bake 35-40 minutes or until golden.

6. Remove baking sheet from oven. Cool 10 minutes. Reduce oven heat to 275 degrees F. Slide logs ontoa cutting board & cut int 1/4 inch slices using a sharp knife and pressing firmly to cut all the way through. Arrange slices cut side down on a baking sheet.

Bake 15-20 minutes, or until lightly toasted. Transfer to a wire rack to cool. Hazelnuts should be roasted, skinned and coarsely chopped.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.