Cantucci Hazelnut Biscotti
Yield
4 dozenPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 6 | large |
eggs
|
|
| 4 | tablespoons |
frangelico
|
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | teaspoons |
almond extract
|
*
|
| 2 | cups |
hazelnuts (filberts)
or almonds, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 6 | large |
eggs
|
|
| 6E+1 | ml |
frangelico
|
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 1E+1 | ml |
almond extract
|
*
|
| 473 | ml |
hazelnuts (filberts)
or almonds, chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Mix dry ingredients (except the nuts) together in a bowl.
In a seperate bowl mix the liquids.
Mix the liquids into the dry ingredients until the dough is stiff.
Do not overmix. Stir in the nuts.
Shape the doubh into 2 flat-ish logs 3 inches wide and approximately 15 inches long.
Place the logs on a buttered cookie sheet.
Bake for 20 minutes at 350℉ (180℃).
Remove from oven and let cool to the touch.
Using a bread knife, slice the log on diagonal into ¾ inch slices.
Place the pieces back on the cookie sheet, side down.
Bake again for 15 minutes until the cookies are golden brown.
Turn slices half way through baking.
