Hazelnut Biscotti

* Exported from MasterCook II *

Hazelnut Biscotti

Recipe By : COOKING RIGHT SHOW #CR9649
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Biscotti
Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup hazelnuts, lightly toasted and skinned
1 Cup sugar
1/2 Cup (1 stick) unsalted butter -- melted
4 Tablespoons hazelnut liqueur or brandy
3 Large eggs
3 Cups unbleached all-purpose flour
2 Teaspoons baking powder
1/4 Teaspoon salt


Preheat the oven to 350=B0F.=20
Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter,
liqueur and eggs and mix well.

Stir in the flour, baking powder and salt. Turn the dough out onto a floured
surface and knead briefly; then form into a long loaf about 2 inches wide.
Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake
in the middle of the oven for 25 minutes or until firm. The loaf will have a
cakelike texture. Remove from the oven and cool.

Cut the loaf diagonally into 1/2-inch slices and lay these out on a cookie
sheet. Bake for 20 minutes more, turning them once until both sides are
lightly browned and toasted. Cool and store in an airtight container.

Yield: About 24 biscotti

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