Hazelnut & Anisette Biscotti
Yield
1 batchPrep
35 minCook
50 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | tablespoon |
instant coffee
or instant espresso powder |
|
| 2 ½ | teaspoons |
baking powder
|
|
| 2 | teaspoons |
aniseed
finely chopped |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
butter, unsalted
chilled, cut into 1/2-inch pieces |
|
| 1 ½ | cups |
hazelnuts (filberts)
toasted, husked |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
anisette
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
lemon zest
grated |
|
| 15 | ml |
instant coffee
or instant espresso powder |
|
| 13 | ml |
baking powder
|
|
| 1E+1 | ml |
aniseed
finely chopped |
|
| 5 | ml |
salt
|
|
| 118 | ml |
butter, unsalted
chilled, cut into 1/2-inch pieces |
|
| 355 | ml |
hazelnuts (filberts)
toasted, husked |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
anisette
|
* |
Directions
Preheat oven to 350℉ (180℃).
Butter and flour 2 cookie sheets.
Mix first 6 ingredients in processor.
Add butter and cut in until mixture resembles coarse meal.
Add nut and sugar and chop nuts coarsely, using on/off turns.
Transfer to large bowl.
Mix eggs and anisette in small bowl.
Add to dry ingredients and mix until dough forms.
Divide dough into 3 pieces.
Gently knead each piece to bind.
Form each into 1½ inch-wide log.
Transfer to prepared sheets.
Bake until golden brown and firm to touch, about 35 minutes.
Cool in pans on racks 15 minutes.
Using serrated knife, cut logs into ¾ inch thick slices.
Arrange cut side up on cookie sheets.
Bake until golden brown, about 15 minutes per side.
Cool on rack.
Store in airtight container.
