Oregon hazelnut biscotti

Oregon Hazelnut Biscotti

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering recipe for Oregon Hazelnut Biscotti! This delightful treat combines the richness of hazelnuts with a crunchy, twice-baked texture. Perfect for indulging in a cozy afternoon tea or gifting to loved ones during the holiday season, these biscotti are sure to impress. With just six simple ingredients and a straightforward process, you'll have a batch of these delectable treats ready to enjoy in no time.

Keywords: Oregon Hazelnut Biscotti, recipe, hazelnuts, crunchy, twice-baked.

Oregon hazelnut biscotti details

Oregon hazelnut biscotti, recipe Rating: 4.5
Number of votes:103

Ingredients

1 cup roasted Oregon hazelnuts, coarsely chopped

4 ounces unsalted butter, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1-1/2 Tablespoons hazelnut liqueur or amaretto

2 cups flour

2 teaspoons baking powder, double acting

1/4 teaspoon salt

In large bowl, cream together the butter and sugar. Add eggs, vanilla and liqueur. Blend well.

In separate bowl, combine the flour, salt and baking powder.

Add the hazelnuts to the egg mixture. Add the flour and stir until just blended.

On a floured surface, roll the dough into a cylinder 1-3/4 inches in diameter by 12 inches in length. Place the dough on a cookie sheet and bake in 325 degree oven for about 25 minutes.

Allow to cool for 5 minutes. Diagonally slice the roll into 1/2 inch cookies, and place face side up on the cookie sheet.

Bake for 10 minutes. Allow to cool overnight. (I usually just leave the baking sheet in the oven with the heat off. The next day they are dry and crisp.)