Oregon hazelnut biscotti recipe
Oregon Hazelnut Biscotti recipe
- 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.)
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