Hazelnut Biscotti

Recipe Ingredients

1 cup	237ml	Hazelnuts - lightly toasted, and skinned
1 cup	198g / 7oz	Sugar
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - melted
4 tablespoons	60ml	Hazelnut liqueur or brandy
3 tablespoons	45ml	Eggs (large)
3 cups	187g / 6.6oz	Unbleached all-purpose flour
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Preheat the oven to 350 degrees. 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.

This recipe yields about 24 biscotti.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9649 broadcast 09-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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