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Hazelnut Biscotti
Ingredients
1 cup hazelnuts (about 4 oz)
1/4 lb butter, unsalted, room temp
1 cup sugar
1 large lemon, grated zest of
2 eggs
1 tsp vanilla extract
2 cup all purpose flour,
1 plus 2 tbsp
1 tsp baking powder
1/4 tsp salt
Preparation
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 1/2-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.
Servings: 36
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