Hazelnut Lemon Biscotti

Directions

I just made this recipe once, and I substituted toasted sliced almonds for the hazelnuts. It was really good!

Preheat oven to 350-F.

Spread the hazelnuts on a baking sheet and toast in the oven for 8 to 10 minutes, until fragrant.

Place the nuts in a dish towel and rub them together to remove some of the skin.

Coarsely chop the hazelnuts and set aside.

In a large bowl, using a hand-held electric mixer, beat the butter at medium speed until soft and creamy.

Add the sugar and lemon zest and beat until the mixture is very light and fluffy, about 2 minutes.

Beat in the eggs, one at a time, and then beat in the vanilla.

In a medium bowl, toss the flour, baking powder and salt.

Gradually add the flour mixture to the butter, beating on low speed until a smooth dough forms.

Using a wooden spoon, work in the hazelnuts until evenly distributed.

Divide the dough in half in the bowl.

With lightly floured hands, form the dough into two 10-by-2 inch rectangular logs.

Place the logs on an ungreased baking sheet, at least 2 inches apart.

Bake for 30 minutes, or until the logs are set and golden brown.

Remove from the oven and let cool on the baking sheet for 15 minutes.

Using a serrated knife and a sawing motion, carefully cut the logs into ½-inch diagonal slices, discard the end pieces. Arrange the slices, cut sides down and close together, on 2 baking sheets.

Bake the biscotti on the top and middle racks of the oven for 8 to 9 minutes, or until lightly browned.

Turn the biscotti over, switch the position of the baking sheets and continue baking until lightly browned on the other side, about 9 minutes longer.

Let the biscotti cool completely on the baking sheets.