Hazelnut Biscotti recipe

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Ingredients

1 cup skinned, toasted hazelnuts
1 cup white sugar
½ cup unsalted butter
¼ cup hazelnut liqueur
3 eggs
3 cups unbleached all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup mini semi-sweet chocolate chips

Nutrition Info

259 calories
carbohydrate: 33.1 g
cholesterol: 44.6 mg
fat: 12.2 g
fiber: 1.6 g
protein: 4.6 g
saturatedFat: 4.7 g
servingSize: -
sodium: 100 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).

  2. Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs, mix well. Stir in the flour, baking powder and salt.

  3. 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 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.

  4. Cut the loaf diagonally into 1/4-1/2 inch slices and lay those 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.

Recipe Yield

3 dozen

Recipe Note

Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!

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