Hazelnut (Or Almond) Biscotti
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| 2 | tablespoons |
vanilla extract
|
|
| 1 | teaspoon |
kosher salt
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
almonds
or hazelnuts, coarsely chopped |
*
|
| 2 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
|
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 3E+1 | ml |
vanilla extract
|
|
| 5 | ml |
kosher salt
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
almonds
or hazelnuts, coarsely chopped |
*
|
| 651 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
In a mixer blend together butter, sugar, cinnamon, vanilla and salt.
Add eggs one at a time until mixture is light and fluffy.
Stir in nuts.
Sift together four and baking powder.
Stir into sugar mixture.
Chill at least 2 to 3 hours.
Shape dough into loaves about 1 inch thick, 2 inches wide and as long as your greased cookie sheet.
Bake at 350℉ (180℃) for 25 minutes.
Remove from oven and let cool.
Cut loaves in 1 inch diagonal slices.
Lay slices cut side down on a cookie sheet and return to oven for 5 to 10 minutes until lightly toasted.
Sprinkle with powdered sugar.
Store in an air thight container.
