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Hazelnut and Anisette Biscotti

 

32

Yield

1

batch

Prep

35

min

Cook

50

min

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 93750% of calories from fat
 % Daily Value *
Total Fat 52g 81%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 630mg 26%
Total Carbohydrate 36g 36%
Dietary Fiber 6g 25%
Sugars g
Protein 33g
Vitamin A 17% Vitamin C 8%
Calcium 14% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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